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Dried Cherry Scones

Simple Dried Cherry Scones Recipe

These cherry scones are made with dried plump cherries that give a sweet yet tart note to the buttery scones. They are lightly flavoured with almond extract, giving the cherry scones a hint of nutty flavours.

Ingredients

Units Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons granulated sugar
  • 1/3 cup (76g) unsalted butter, cold and cubed
  • 2/3 cups (100g) dried cherries from Bulk Barn
  • 1/2 cup buttermilk or soured milk*
  • 1 large egg
  • 3/4 teaspoon almond extract
  • Whipping cream for brushing the tops
  • Large sugar crystals for the tops

Instructions

  1. Preheat oven to 400˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix flour, baking powder, salt and sugar together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
  3. In a separate bowl whisk together milk, egg and almond extract.
  4. Add wet ingredients and dried cherries to flour mixture. Using a fork mix ingredients together until ragged.
  5. Pour mixture out onto a lightly floured work surface and bring together gently (be careful not to overmix). Pat and shape into a 1 inch thick circle. Using a large sharp knife cut the circle into 8 triangles.
  6. Place each triangle on the prepared baking sheet approx. 2 inches apart.
  7. Brush the tops of the scones with whipping cream and sprinkle the tops with sugar.
  8. Place the baking sheet with the scones in the freezer for 10 minutes.
  9. Remove scones from the freezer and bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.

Notes

*Soured milk – Add 2 1/2 teaspoons lemon juice to 1/2 cup milk and let sit for 5-8 minutes until milk starts to curdle.

Scones are best enjoyed the same day. To store, place scones in a tin for up to 2 days.

Freeze scones in an airtight container for up to 2 months.

Nutrition

Keywords: Dried Cherries, Scones, Biscuits, Breakfast, Tea Time,