Cherry Scones

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Cherry Scones

This recipe was on TFA seasonal web page.

Yield: Makes 12 scones


  • 1-3/4 cup flour
  • 3 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1/2 cup dried cherries
  • 1 egg, lightly beaten
  • 1/3 cup buttermilk
  • egg wash (1 egg beaten with 1 teaspoon water)


REHEAT OVEN to 400° F. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Add dried cherries and toss. Add egg and buttermilk and stir only until mixture holds altogether. Dough will be sticky; if it seems dry, add another tablespoon of buttermilk. Knead 8 to 10 turns on a lightly floured board, then gently pat into a circle about 9 inches in diameter. Cut into 12 wedges and place on a cookie sheet. Brush with egg wash. Bake for about 12 minutes, until golden. Serve warm with butter and cherry preserves.

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