These cherry scones are perfect for summer. Cherries, right now, are in season in many parts of the world, so making a dessert, or “treat” with them, is just a great idea.
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Scones are a a type of biscuits originally from England. They are a really easy and quick recipe to make. To achieve the consistency of a scone, butter is used. This butter should be really cold, and stay that way while you make the scones, until you bake them.. The idea is that these pieces of butter, when in the oven, form thin layers, which make the dough crumbly yet soft. It makes the scones, scones.
These layers, when done well, are delicious! they give a particular texture to the scones, which set them apart from many other recipes. on top of all this, scones usually form a top cirspy layer that is simply decadent.
Now, adding cherries, or any fruit to a recipe like this makes the scones much more moist, and makes them have that much flavor. The sour cream, also makes them denser and richer in texture, in a way. This is a key part of the recipe.
Otherwise, it is a very easy recipe to make and has a lot of charm on its own.
To me, scones always remind me of tea time, or snack time. But they also always remind me of breakfast or brunch. And the best thing to do with scones, and more so with these, is to eat them right when they come out of the oven, when they are still a little warm, because that’s when they taste best. Besides, they don’t keep very well with the passing of the days, because of the cream, and the cherries. The flavor and consistency changes. So make sure to enjoy them while they are at their best!
If you like this recipe you have to check out our pumpkin scones, you will fall in love!
Cherry scones
Ingredients
- 2 1/2 C (11.46 oz) (325 gr) all purpouse flour
- 1/3 C (2.33 oz) (66 gr) white sugar
- 1 tbsp (0.50 oz) (14 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 2 tsp lemon or lime zest
- 6 tbsp (3.18 oz) (90 gr) unsalted butter, cold and cut into small cubes
- 3/4 C (6.35 oz) (180 gr) sour cream
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/2 tsp (0.085 fl oz) (2.5 ml) almond extract (optional)
- 1 1/2 C fresh cherries, pitless, and cut into 4 portions
- 3 tbsp (1.60 oz) (45 gr) sour cream, for baking
Instructions
- Preheat the oven to 428 º F (220° C). Line a large rectangular baking sheet with parchment paper.
- In a large bowl add the flour with the sugar, baking powder, salt, lemon zest and mix well with a spoon.
- Add in the cold butter and integrate it using your fingertips or with a fork until a sand-like dough is formed. This should be done quickly so that the butter remains cold (this step can also be done in a food processor). Place this bowl in the freezer for 10 minutes.
- Meanwhile, in another bowl add the sour cream with the vanilla extract and almond extract. Mix very well using a spoon until everything is perfectly integrated.
- Remove the bowl from the freezer and mix in the sour cream mixture. Mix with a rubber spatula until a dough begins to form. The dough will not come together completely. Add the cherries and knead the dough a little just until the cherries are integrated but it is important not to over knead.
- Place the dough on the clean and floured kitchen countertop and form a circle of about 3-4 cm thick using your hands. With a knife or a dough cutter, cut the circle in half and then cut each half into quarters to obtain 8 triangles of dough in total.
- Place the scones on the baking sheet, separated from each other so that they do not stick together during while baking and glaze them with sour cream using a kitchen brush.
- Bake the scones at 428º F (220° C) for 18-20 minutes until the edges turn golden brown. Once ready, remove them from the oven and let them cool for 10 minutes before eating.
