Diana's Desserts - www.dianasdesserts.com

Dried Cherry Cream Scones

in Guest Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: Makes 8-10 scones
If you like the flavor and texture of traditional scones then you'll love these. The texture is smooth and the flavor is buttery and creamy. If desired, you may substitute other dried fruits for the dried cherries, or make them plain. So good either way. Don't forget the clotted or double cream. A must to serve with scones.

For Scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tabespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (1/2 stick plus 1 tbsp./2.4 oz/68g) chilled unsalted butter, cut into pieces
1 egg
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries, chopped

For Egg Wash:
1 egg and 1 teaspoon water, beaten

For Topping:
Sugar (I like to use demerara sugar or raw sugar for sprinkling over tops of scones)

Preheat oven to 325 degrees F/160 degrees C. Line a baking sheet with parchment papaer.

In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut in chilled butter pieces with pastry blender.

In a medium size mixing bowl combine the heavy cream, vanilla and almond extracts and egg; mix well. Pour into flour mixture, mixing just until moistened. Add chopped cherries (dough will be a bit sticky but will come together once it's been kneaded a little).

Turn dough out onto floured work surface and knead 4 to 6 times with floured hands. Pat out dough to a 1/2-inch thick round disk and using a 2 1/2 to 3-inch cookie or biscuit cutter, cut into rounds.

Brush tops with egg wash then sprinkle with sugar. Place scones on parchment paper lined baking sheet, about 2 inches apart. Bake in preheated oven for 15 to 18 minutes, until light golden brown. Remove scones from oven and let cool on a wire rack for 5 minutes. Serve warm or at room temperature with clotted cream or double cream and jam.

Makes 8-12 scones.

Photograph taken by Diana Baker Woodall© 2006

Date: February 23, 2006


Reviewer: Tamilla
Wonderful texture!! I added a handful of chocolate chips and just dropped spoonfuls on the pan instead of rolling them out. Much better then the cherry chocolate scones I buy at the local bakery!!!!! I used sugar in the raw over the egg wash and did have to turn the oven up to get the scones to brown.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section

100% Stone Ground Whole Wheat Bread Amish Friendship Bread and Starter Angel Biscuits Apple Lady Scones Apricot-Cream Scones Bagels Baking Powder Biscuits Basic Pizza Dough Basic Shortcake Biscuits Basic White Bread Bite Size Cream Cheese Biscuits Braided Cinnamon Loaf Bread Machine Australian Damper Bread Bread Machine Challah Bread Bread Machine Egg Bread Bread Machine Fruity Loaf Bread Machine Italian Olive Bread Bread Machine Pizza Dough Brioche à tête Brioche Loaf Butter Croissants Buttermilk Biscuits Buttery Flaky Biscuits Challah Bread Or Braided Egg Bread Cheddar Cheese Herb Bread Cheddar Cheese Scones Cheese Biscuits Cheese Biscuits Chocolate Chip Rum Raisin Scones Chocolate Chip Toffee Scones Ciabatta Classic Blueberry Cream Scones Classic Scottish Scones Clover Leaf Dinner Rolls Cloverleaf Rolls Topped with Poppy Seeds Cottage Cheese Pan Rolls Country Rye Bread Country Rye Bread (Bread Machine Method) Country Style French Bread Country Style Sour Cream Bread Cranberry Orange Scones Cranberry Tea Buns Cranberry-Orange Spice Scones Cranberry-Pecan Rye Bread Croissants Croutons Crusty Hard Rolls Daisy Twist Bread with Lemon Glaze Dark Chocolate Chip Scones Diet Coke Yeast Bread Dried Blueberry and Spice Swirled Bread Dried Cherry Cream Scones Easy and Quick Apple and Cheese Bread Easy Corn Tortillas Easy Flour Tortillas English Muffin Bread English Muffins Fancy Double Drizzled Chocolate Chip Scones Fan-Tan Dinner Rolls Flour Tortillas Food Processor Pizza Dough French Sourdough Bread Fresh Corn Spoon Bread Garlic Cheese Baguette Garlic-Herb Croutons Gingerbread Scones Harvest Bread Hawaiian Aloha Bread
Hawaiian Aloha Bread Herb Cheese Biscuits Honey Oatmeal Wheat Bread Honey Wheat Bread or Rolls Honey Whole Wheat Nut Bread Italian Bread Jam Scones Jamaican Hard Dough Bread Jammer Cream Scones Karas Grilled Chive Bagels Kenny's Cinnamon Bun Scones Lemon Curd and White Chocolate Filled Scones Lemon-Lime Scones Lovely Lemon Biscuits Maple-Pecan Scones Maryland Beaten Biscuits Mayo Tuna Buns Mazanica - Nana's Buttery Raisin Rolls Mexican Buns Mini Walnut Soda Breads Nanny's Buttermilk Biscuits New York Style Pretzels Old Southern Beaten Biscuits Onion Cheddar Beer Bread Orange Cream Cheese Beaten Biscuits Orange Cream Cheese Biscuits Orange-Poppy Seed Scones Pane Francese Parker House Rolls Pecan and Walnut Bread Pesto Bread Loaf Plum Scones Portuguese Sweet Bread Pumpkin Pistachio Scones Pumpkin Scones Red Lobster Style Biscuits Rosemary-Olive Bread Rustic Parmesan Cheese Bread Sadie's Soda Bread Sage Scones Sally Lunn Rolls Seasoned Cheese Biscuits Soda Bread with Dark Chocolate and Orange Peel Soft Pretzel-Bread Machine Method Soft Pretzels-Hand Made Method Sourdough Bread Sourdough Starter Sourdough Starter and Sourdough Bread Recipe Sourdough Starter for Bread Machine Southern Style Spoon Bread Tarragon Rolls The Very Lightest Ciabatta Toasted Almond Biscuits Toasted Hazelnut Scones with Chocolate Morsels To-Die-For Cream Scones Toffee-Latte Scones Topping and Spreads For Scones and Biscuits Traditional White Soda Bread Two Corn Bread Ultimate Sourdough Baquettes Walnut Raisin Bread West Country Scones with Strawberry Butter White Chocolate-Macadamia Nut Scones Whole Grain Country Bread Whole Wheat Bread Whole Wheat Bread (Bread Machine Method) Whole Wheat Pita Bread Yorkshire Pudding to Serve with Roast Beef Zopf Bread