FRESH CHERRY SCONES

Fresh Cherry Scones are buttery and flaky with a pop of fresh cherries. These delicious and decadent breakfast scones are just the thing to get your day started right.

I love to bake.  My favorite go-to, tried-and-true recipes are Amaretta Pound Cake, Easy Strawberry Cake or Key Lime Cake.

Fresh Cherry Scones

But, I love baking just for the fun of it. I like to experiment. I’ll be honest, I’ve only made scones a couple of times. I had purchased fresh cherries and was trying to think of a recipe that I could use them in that Ryder would eat. He’ll usually try anything, but insisted that he had tried cherries before and didn’t like them. {Funny that he always wants the cherry out of my cocktail though!}

Ultimately, he give a good review of the ‘biscuit’ part. He said, ‘Mommie, this is just a biscuit that you put cherries and icing on.’

To-may-toe. To-mah-toe. Biscuit. Scone. eh, whatever…

Fresh Cherry Scones

Fresh Cherry Scones are buttery and flaky with a pop of fresh cherries. These delicious and decadent breakfast scones are just the thing to get your day started right.

Author: Paula

4.8 from 5 votes

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8 scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 4 Tablespoons cold butter cut into cubes
• 2 Tablespoons shortening cut into cubes
• 3/4 cup half & half
• 1 large egg
• 1 cup fresh cherries pitted and chopped slightly

For glaze:

• 1/4 c half & half
• 1 c confectioners sugar

Instructions

• Heat ove to 375 degrees.
• In a large mixing bowl, combine flour, sugar, baking powder and salt.
• Cut in butter and shortening until mixture has large pea sized crumbles.
• In a small bowl, stir together half and half and egg. Add to dry ingredients.
• Carefully stir, add cherries and stir.
• Turn out onto a floured work surface. Knead dough just enough that it sticks together.
• Form into a 10 inch circle.
• Using a floured knife, cut dough into wedges.
• Transfer to a parchment lined cookie sheet and bake 25 minutes until lightly browned.
• For glaze: stir together half and half and confectioners sugar until smooth. Pour over scones.

Nutrition

Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 296mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Calcium: 119mg | Iron: 2mg

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