These cherry scones began with a basic scone recipe from King Arthur Flour. I added dried cherries, but you could add raisins, chocolate chips, nuts, or any combination of "add-ins."
If you place the shaped scones in the freezer for 30 minutes prior to baking them, you will get a higher rise. I'm not sure why, but it definitely worked. I guess it has something to do with relaxing gluten. Regardless, these scones rose beautifully.
These are easy to make. They are best served warm fresh out of the oven, but are also good re-warmed in a microwave for 10 seconds. They are wonderful with butter and jam. Keep any leftover scones in a sealed container.
I baked these in a Mini-Scone Pan so I shortened the baking time to about 17 minutes.
325 g unbleached all purpose flour
67 g sugar
3/4 tsp salt
1 T baking powder
1 stick cold unsalted butter, cut into small pieces and placed back into the refrigerator
1 C dried cherries
2 large eggs
2 tsp vanilla
113g to 152g milk or cream (113 g was plenty)
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut the butter into the dry ingredients with a pastry cutter or granny fork until the mixture is crumbly.
- Add the cherries and stir.
- In a different bowl, mix the eggs, vanilla, and milk.
- Add the wet ingredients to the flour mixture and stir until just mixed.
- Divide the dough in two and form it into two 6 inch circles on a parchment lined baking sheet. The thickness should be about 3/4 inches.
- Cut the circles into 8 wedges and pull the wedges slightly apart. Alternatively, you can use a
- Place the baking sheet in the freezer, uncovered, for 30 minutes.
- Preheat the oven to 425 degrees F.
- Bake the scones for 17 to 25 minutes, depending on their size. They are done when they golden brown.
- Cool for about 5 minutes on the pan, and then serve.
- Store leftovers wrapped in plastic wrap at room temperature.
The Avid Bakers of the Avid Bakers Challenge are continuing to bake recipes from the King Arthur Flour website. Check out how other bakers fared with this recipe.