Hi there! We’re talking about scones and let me tell you… I love ’em. But these cherry vanilla scones——O M G!
Who doesn’t love scones and then who doesn’t love cherries? Well, I guess there are some of you out there. I don’t much care for cherries in much like pies or cobblers but a cherry Dr. Pepper, c’mon! But then I decided to bake some scones using some fresh, ripe cherries. And I’m in LOVE.
I love baking scones because they are easy to throw together, you can pretty much adapt any recipe by adding different ingredients, and did I mention they are super quick?
You most likely have the main ingredients in your fridge and pantry.
Butter (ice cold is a key component of fluffy scones), cream, flour, baking powder, salt, and sugar. Along with whatever fruit or savory bits you want to add!
Not handling the dough much is also important! Less handling = fluffy and billowy scones!
I took some fresh cherries and after pitting them, I minced them up a bit in my mini processor. I then kept them in the fridge while I mixed up the dough ingredients.
But these cherry vanilla scones…
My recipe is for a mini batch of scones but you can easily double it if you want leftovers… and you will!
Cherry Vanilla Scones
- 1 1/8 cups all purpose flour ~ level method
- 1/4 cup sugar
- 1/2 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp cold unsalted butter ~ cut in pieces
- 1/2 tsp vanilla bean paste
- 1/3 cup half and half
- 1/4 - 1/2 cup finely chopped cherries
- 3/4 cup powdered sugar
- 1/4 tsp vanilla bean paste
- pinch of salt
- 2 Tbsp half n half
- Preheat oven to 400F Line a baking sheet with parchment paper.
- Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
- Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
- Add the half and half to the processor and process briefly just until the dough comes together. It will be soft and sticky.
- Transfer the dough to a bowl and fold in the cherries with clean hands.
- Mix just enough to get the cherries evenly distributed. The mixture will be sticky.
- Turn the dough out onto a floured surface and knead once or twice, adding a little more flour if necessary to get a soft dough that isn't overly sticky. Pat or roll out to about an inch thick and cut out 6-8 scones with a 2-3 inch biscuit cutter. Note: reform the dough as needed but try not to over work it or the scones can become tough.
- Refrigerate scones for about 15 minutes before baking (optional). I think it helps them rise higher. After chilling, arrange the scones onto a parchment lined baking sheet, 2 inches apart.
- Bake for about 15-16 minutes, until golden. Cool on a rack before glazing.
- To make the glaze, mix the sugar with enough half & half to make it drip off the end of a spoon. Add the extract if desired. Drizzle the cooled scones liberally.
I made the mistake of just making a small batch only to have them gone in a day! (Or was it a bad idea? My waistline might argue this!)
Either way, make these and let me know what you think. A hit here might not mean they’re a hit at your place, but I sure love ’em and I will enjoy baking them for our B&B!
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