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Cherry Cream Scones Recipe

Cherry Cream Scones Recipe photo by Taste of Home

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Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them. We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.

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Cherry Cream Scones Recipe

Prep: 25 min. Bake: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar

Directions

Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400° for 15-20 minutes. Serve warm. Yield: 12 scones.

Nutritional Facts 1 serving (1 each) equals 268 calories, 12 g fat (7 g saturated fat), 52 mg cholesterol, 294 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cherry Cream Scones in Country Woman March/April 1992, p29

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Reviews for Cherry Cream Scones

Cherry Cream Scones

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Reviewed on Jul. 05, 2012 by yungb

They are nice and soft and tender on the inside with a light and flaky crust.

Reviewed on Sep. 30, 2011 by jillandrews

These are the best - my mom has used this recipe for years. Now I make them & they are always a big hit. The hardest part is not eating too many!!!

Reviewed on Jan. 25, 2011 by GeezLouize

This is a fantastic recipe. I've made it as instructed in the directions and also with whole grain wheat and oat flour and they still turn out great.

Reviewed on May. 29, 2010 by jillandrews

I have made these scones many times over the years - they are always good. I've even modified when I was out of sour cream or half & half - they still turn out delicious. Like another review said - they are alway moist and delicious!

Reviewed on May. 04, 2010 by mlrollin

Made these for a church breakfast/brunch and everyone said these were the best scones they had ever tasted, moist and delicious. I have made them many times over now and everyone still comments on how good they are.

Reviewed on Sep. 21, 2009 by NancyGiggy

I made several varieties of scones for a tea I was helping cater. These were the best!