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  • 4 cups cake flour, sifted
  • 1/2 cup sugar plus more for sprinkling
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 sticks cold unsalted butter, cut in 1/2" cubes
  • 1 cup dried cherries
  • 1 large egg
  • 1 cup heavy cream plus more for brushing


  • Preheat oven to 375 degrees with rack in the middle.
  • Whisk together flor, sugar, baking powder and salt ina large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
  • Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (doug will be delicate)
  • Turn out dough onto a lightly floured surface. With floured hands, press into a 1" think rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment paper lined baking sheet. Gather scraps together and cut out addition scones.
  • Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones rotating baking sheet halfway through, until tops are golden, 25-30 minutes. Cool on a rack for about 10 minutes before serving.

Categories: Scone 
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