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Cherry Scones are buttery baked goods that have a firm crumb and are studded with sweet, fresh cherries. They are delicious when served with jam or clotted cream.
This week I got a new cookbook called The Cozy Cookbook. It’s a cookbook with recipes from cozy mystery novels. As mysteries are my favorite genre and I love to cook this book was right up my alley.
As soon as I got this cookbook I had to make a recipe. I wasn’t planning on baking this weekend but when I opened up the book so many of the recipes were familiar and looked delicious.
I finally settled on a recipe for Cherry Scones from Lost and Fondue by Avery Aames. She writes the Cheese Shop mysteries which I absolutely adore.
- fresh cherries (pitted, stemmed, and cut in half)
- unsalted butter
- milk (you can substitute plant based milk if you’d like)
- orange juice (I prefer fresh orange juice but you can use bottled)
- granulated sugar
- all purpose flour
- baking powder
- powdered sugar (optional, for topping the scones)
The original recipe called for dried cherries. The first time I made this recipe I did use the dried cherries and it was ok but I felt like it left the scones a little dry. The next time I made them I used fresh cherries and I thought they turned out so much better.
what are scones?
Scones are a type of baked baked good that originated in the United Kingdom. They are commonly enjoyed as a part of traditional afternoon tea. Scones have a texture that falls somewhere between bread and cake, and they are often served with fruit jams, clotted cream, and occasionally butter.
Scones are made from a simple dough that consists of flour, sugar, baking powder, butter, and either milk or cream. The ingredients are typically mixed together, rolled out, and cut into rounds or wedges. The scones are baked in an oven until they rise and turn golden brown.
This was one of the first scone recipes I ever made. This is a good one to start with because I didn’t have to roll, shape, and cut the dough. This recipe is made by dropping mounds of dough onto a baking sheet to make the scones.
It also doesn’t rely on cutting the butter into the flour mixture which can be difficult. The dough in this case is made more like a cookie dough where the butter and sugar are creamed together then other liquid ingredients are added.
The dry ingredients are added to the wet ingredients and everything is mixed until a dough has formed.
why are wet and dry ingredients mixed separately?
There are several reasons why the wet ingredients and dry ingredients are mixed separately. Mixing wet and dry ingredients separately helps for an even distribution of ingredients throughout the dough. This is particularly important for ingredients like leavening agents (baking powder or baking soda), salt, and spices. When these ingredients are mixed evenly, they create a consistent flavor and texture.
Many baking recipes also involve incorporating butter or oil into the dough. Mixing the fat with dry ingredients first helps coat the flour particles, creating a barrier that inhibits excess gluten development. This results in a more tender and crumbly texture, which is often desired in pastries, scones, and cakes.
Once the dough is mixed you can decide on how big you want the scones to be. I used a heaping tablespoon of mixture to result in fist sized scones but you can go bigger or smaller.
I didn’t use my cookie scoop but using a scoop would yield similar sized scones and make them look more uniform.
more scone recipes:
- Strawberry Jam Scones
- Spiced Orange Scones
- Pumpkin Chocolate Chip Scones
- Zucchini Cheddar Scones
- Meyer Lemon Scones
Once the scones are baked they should have a golden brown color on the bottom of them. The tops usually stay more pale colored.
can i freeze the scones?
Once the scones have cooled completely you can wrap them in plastic wrap and put them in a freezer bag. Scones can be frozen up to 3 months. When ready to defrost either take one out and sit it on the counter for an hour or place in the refrigerator overnight.
These scones are pretty tasty. They don’t have the same crumb as a traditional scone but they are still buttery and flavorful with a lot of cherry flavor.
The scones are soft, buttery, and filled with cherries that are both sweet and tart. They were perfect in the morning with a cup of coffee and delicious as a sweet after dinner.
If you’ve tried my Cherry Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 c. cherries (pitted, stemmed, and cut in half)
- ¼ c. (1/2 stick) unsalted butter, softened
- 2/3 c. milk
- 2 Tablespoons orange juice
- 1/3 c. sugar
- 1 egg, beaten
- 2 ¼ c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar, for garnish
- Whipped butter, for serving
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray and set aside.
- In a large bowl mix together the butter and sugar. Add in the egg and mix until combined.
- Add the milk and orange juice to the butter mixture and stir until well combined.
- In a medium bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the cherries.
- Drop large dollops onto a cookie sheet.
- Bake for 15-17 minutes or until golden brown.
- Dust with powdered sugar if desired.
Recipe from: Lost and Fondue by Avery Aames