Cream Scones with Dried Tart Cherries (or any dried fruit)
These scones are simple, quick to make, and can be made right away or frozen for baking later.
Equipment
- Whisk
- Bowls
- Baking sheet with parchment paper
- Brush for spreading light layer of cream on top (optional)
- Fork
Ingredients
- 3/4 cup Heavy cream For mixture
- 1/4 tbsp Heavy cream For brushing on scones right before baking
- 1 Large egg
- 2 cups All Purpose flour Save a little extra for dusting your work surface
- 1/4 cup Sugar Plus a little extra to sprinkle on top of scones after brushing on cream
- 2 tsp Baking powder
- 1/2 tsp Fine salt
- 6 tbsp (3/4 stick) COLD butter Cut up into small pieces
- 2/3 cup Dried tart cherries Feel to explore with other dried fruits here
- Sanding sugar (optional)
Instructions
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg in small bowl. In a separate, larger bowl, whisk together flour, sugar, baking powder, and salt.
- Using 2 knives or a pastry blender, cut butter into flour mixture until broken into small pea-size pieces and texture is coarse/crumbly. Stir in dried fruit. Using a fork, stir in cream mixture until just combined. Don't overwork the dough!
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sugar (suggested). Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
- Enjoy!
Notes
Scones are best when baked the same day that will be eaten. If you plan to make them ahead, just freeze the unbaked scone disc you made above (I suggest cutting them into wedges before you freeze, but make sure to freeze them in a single layer). Store them wrapped in parchment paper and a freezer bag. Before baking, brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25-27 minutes.