Cherry Cream Scones Recipe

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Cherry Cream Scones Recipe photo by Taste of Home

Cherry Cream Scones Recipe

Read Reviews

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.

Recommended: 66 Recipes to Make This Spring

MAKES:

12 servings

TOTAL TIME:

Prep: 25 min. Bake: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

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MAKES:

12 servings

TOTAL TIME:

Prep: 25 min. Bake: 15 min.

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 large 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 flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
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.
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 15-20 minutes or until golden brown. Serve warm. Yield: 12 scones.

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

Nutritional Facts

1 each: 268 calories, 12g fat (7g saturated fat), 52mg cholesterol, 294mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein.

Ingredients
Directions

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 large egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar

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.
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.
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 15-20 minutes or until golden brown. Serve warm. Yield: 12 scones.

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

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Reviews forCherry Cream Scones

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MY REVIEW

yungb User ID: 1801620 12711

Reviewed Jul. 5, 2012

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

MY REVIEW

jillandrews User ID: 4706131 12134

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!!!"

MY REVIEW

GeezLouize User ID: 5709919 27032

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."

MY REVIEW

jillandrews User ID: 4706131 9202

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!"

MY REVIEW

mlrollin User ID: 2197693 5357

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."

MY REVIEW