These Cherry Scones for Cherry Season is a variation of a recipe from Taste of Home. The original uses cranberries, but I had fresh cherries to use and they turned out beautifully!
Blueberries or any other berry in season would be great, too. If it's not berry season, you can use dried fruit, too. See the tips below the recipe.
These scones are just amazing and are the perfect texture. Not too dry, not too crumbly. I'm very picky about scones and will be keeping these in the make-again recipe file.
I didn't get many photos of these cherry scones because they went so quickly!
Cherry Orange Scones
In my book, good with hot tea or coffee in the morning.
- 2 Cups all-purpose flour
- 11 teaspoon sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ C cold butter
- 1 Cup fresh pitted cherries, chopped
- ¼ Cup orange juice, from the orange you just zested
- ¼ Cup milk
- 1 egg
- 1 tablespoon milk
- ½ Cup confectioners’ sugar
- 1 tablespoon orange juice
- Preheat oven to 400 degrees.
- In a large bowl, combine the flour, 8 teaspoon sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside.
- In a small bowl, combine the cherries, orange juice, milk and egg. Add to flour mixture and stir (gently, gently) until a soft dough forms. It will be a little sticky.
- On a floured surface, gently knead 6-8 times. Pat dough into an 8-in.circle and cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
- Bake for 12-13 minutes or until lightly (very lightly) browned. Remove to a wire rack.
- After cooled, combine the glaze ingredients (I make it thicker by adding a bit more confectioner’s sugar) and drizzle over the scones.
Tips and Stuff:
Always preheat oven unless recipe indicates starting with a cold oven. This really, really, no really, affects the outcome of your recipe.
When zesting fruit, you probably already know not to zest down to the pith as it is bitter.
I gave up using the pastry cutter – just use your hands, and quickly, so the warmth of your hands doesn’t soften the butter.
When you cut and separate the wedges, just use a spatula to lift them from the floured surface and place them on the baking sheet. Don’t panic, you can reshape them on the baking sheet – they don’t have to be perfect, but wedges are nice.
Nutrition Information:Yield: 10 Serving Size: 1 scone
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 305mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 4g
Leave a Reply