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Cherry Scones

86

This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

  • Yield: Makes 8 scones

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for work surface
  • 2 1/2 teaspoons baking powder
  • 2 1/2 tablespoons sugar, plus more for sprinkling
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup dried cherries
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 5 tablespoons heavy cream, plus more for brushing on scones

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.

  2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.

  3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.

  4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.

  5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

Reviews Add a comment

  • Earthlover503
    29 DEC, 2014
    These scones are wonderful. Very moist and toasty on top after cooling. I thought my finished dough was a bit dry before brushing with heavy cream and sprinkling with sugar, but the scones came out great. Thank you, Martha and Lauren! Another awesome recipe!!!
    Reply
  • ladyaquilla@hotmail.com
    11 APR, 2009
    hopw would you substitute FRESH for dried fruit?
    Reply
  • lmorter
    12 OCT, 2008
    I made these today and they were a hit with everyone! I made cherry and also substituted apricots for the cherries in one batch and they were just as good.
    Reply
  • amyking
    25 APR, 2008
    What kind of recipe calls for 1/2 tablespoon? Strange...
    Reply
  • mmsrjs
    12 JAN, 2008
    NEVER LIKED SCONES BEFORE, BUT THESE ARE GOOD. THANKS MARTHA. AND THANKS TO STEPHGARVEY FOR HER TID-BITS OF INFORMTION.
    Reply
  • stephgarvey
    12 JAN, 2008
    The BEST homemade scones. Ever. Only thing you should do differently is mix it by hand. Pinch the butter with your fingers instead of trying to mix with a pastry cutter or machine. Makes it a lot moister.
    Reply
  • tdoell
    8 JAN, 2008
    Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.
    Reply
  • tdoell
    8 JAN, 2008
    Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.
    Reply