These unique scones provide something different for scone lovers: a sour note, thanks to dried cherries, that adds mouthwatering nuance to an otherwise plain bake.
Sour Cherry Scones
Makes 16
Ingredients
- 4 cups all-purpose flour
- ½ cup caster sugar
- 5 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ cup cold unsalted butter
- 1 cup dried sour cherries, roughly chopped*
- 3 large eggs, room temperature and divided
- 1 cup plus 1 tablespoon whole milk, room temperature and divided
Instructions
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in dried sour cherries.
- In a small bowl and using a fork, whisk together 2 eggs and 1 cup milk. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms.
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheets. Freeze until firm, approximately 15 minutes.
- In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon milk to make an egg wash. Brush tops of scones with egg wash.
- Working in batches, bake scones until tops are golden brown and a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
Notes
*We used Simple Truth Organic Dried Sour Cherries.
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