Cherry Cream Scones

Name: Cherry Cream Scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 scones.
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

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.

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.

Nutrition Facts

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

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

shawnba

Mar 29, 2018

We love these scones. They always bake up light and fluffy, with great cherry flavor. The only change I make is to sprinkle the tops with sanding sugar for a nice crunch
Jellybug

Dec 26, 2017

These delicious scones are easy to prepare. I plan on making these on New Years Day, plus a few more selections from TOH
yungb

Jul 5, 2012

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

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!!!
GeezLouize

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.
jillandrews

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!
mlrollin

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.
NancyGiggy

Sep 21, 2009

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