Cherry Vanilla Scones

Cherry Vanilla Scones

  • Servings: Makes 8 large scones or about 2 dozen small scones
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2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
6 tablespoons unsalted butter, cut into ¼-inch cubes and chilled
1 cup dried cherries, roughly chopped
½ teaspoon lemon zest
1 cup heavy cream
1 ½ teaspoons vanilla extract

For the egg wash, beat together:
1 egg
2 teaspoons milk

For the icing, mix together:
1 cup powdered sugar
3 to 5 tablespoons milk (adjust to desired consistency)
1 teaspoon vanilla extract

Pre-heat oven to 425 degrees.

Place flour, baking powder and sugar in a large bowl or food processor and use a whisk to mix, or pulse 10 times. Add the butter and cut in with two forks or a pastry blender if making by hand, or pulse in the food processor about 12 to 15 times until the mixture resembles coarse meal. Add the dried cherries and lemon zest, and pulse again just to incorporate. If using a food processor, transfer the dough to a large bowl.

Mix the cream and vanilla together and gently stir into the flour-butter mixture, using a fork for best results, until a dough begins to form. Turn out the dough onto a countertop or work surface, and gently knead by hand for about 15 seconds into a sticky, rough ball.

Lightly flour a round cake pan and gently press the dough into the pan, handling it as little as possible, then flip the pan over and turn the dough out onto a baking sheet lined with parchment paper. Use a sharp knife to cut it into 8 wedges, and space them out along the sheet, 2 inches apart. For best results, place the sheet in the freezer for 20 to 30 minutes before baking.

Remove from freezer and brush to the top of each scone with the egg wash, then bake in the oven for 12 to 15 minutes, until the tops are a light, golden brown. Remove and transfer to a cooling rack for 10 minutes. Drizzle icing glaze over tops if desired.

To store: Scones can be kept fresh for up to two days if stored in a metal container or covered with aluminum foil.

To freeze unbaked scones, freeze them first on a baking sheet for one hour, then transfer to a freezer bag or airtight container and freeze for up to 3 months. Bake without thawing (amount of time to preheat oven is just fine), adding 2 to 3 minutes to baking time if needed.

To freeze baked scones, wrap each individually in plastic, transfer to a freezer bag or airtight container and freeze for up to 6 months. Thaw at room temperature before unwrapping and, for best results, warm in a 350-degree oven for 8 to 10 minutes until warm.