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Cherry Cream Scones Recipe

Cherry Cream Scones Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:12 servings


  • 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


  • 1. Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
  • 2. Preheat oven to 400°. 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.
  • 3. 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.
  • 4. Bake 15-20 minutes or until golden brown. 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.

Reviews for Cherry Cream Scones

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Reviewed Jul. 5, 2012

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

Reviewed Sep. 30, 2011

"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 Jan. 25, 2011

"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 May. 29, 2010

"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 May. 4, 2010

"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 Sep. 21, 2009

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

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