Scrumptious Cherry Scones!

Scrumptious Cherry Scones, a tasty treat for afternoon tea or anytime you want a delicious scone. I add a special ingredient to bring out the flavors!

I don’t have a big, sweet tooth. Maybe that is why I love scones,  Authentic scones are not very sweet and my scrumptious cherry scones are extra yummy.

Cherry scones label


I am always disappointed when I see the heavily iced creations that some bakeries try to pass off as scones in the U.S.
Real scones are basically a slightly sweetened  biscuit with a bit of egg added into the dough.
The sweetness comes from the preserves or jams served with it.
And the clotted cream to top it off…mmmmm.
Heaven!
But I have yet to find a good clotted cream in the U.S. so I substitute with a rich, thick, whipped cream.
Cherry Scone3
The dark chunks you see in these scone are dried cherries.
I only use the dried cherries from Costco,  all others I have tried just do not taste like cherries.
These do!
Now on to the recipe.

Yield: 8 scones

Scrumptious Cherry Scones!

Scrumptious Cherry Scones!

A delicious tea time or snack treat. Dried cherries give these moist delicious scones a zing of flavor.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 2 Cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 TB of sugar
  • 1/4 cup butter
  • 1 slightly beaten egg
  • 1/2 tsp Almond Extract
  • 1/2 cup Buttermilk
  • 1/3 cup dried cherries

Instructions

  1. Let cherries soak in buttermilk while combining other ingredients.
  2. preheat oven to 400 degrees
  3. Sift together flour, baking powder, baking soda.
  4. Add salt and sugar.
  5. Cut in butter until fine and crumbly.
  6. In separate bowl combine buttermilk, cherries, almond extract and egg.
  7. Mix into dry ingredients.
  8. Plop dough out on slightly floured surface.
  9. Knead dough a few times gently, not much, just a few times.
  10. I put the entire ball of dough on baking pan covered with parchment paper and pat out to a 1/2 inch thick circle and cut into 8 wedges.
  11. Don't separate wedges just bake as is.
  12. You can cut the scones out with a biscuit cutter or into other shapes if you prefer.
  13. Optional: Brush top with buttermilk and sprinkle a bit of sugar on top for a bit of glitz.
  14. Bake at 400 degrees for 12 minutes

I serve mine with cherry pie filling instead of cherry preserves as I have yet to find any preserves that actually taste like cherries.
And of course they are not complete without a big dollop of heavy whipping cream.
And that is my cherry scone recipe.
Grab your fork and Enjoy!

cherry scones 4

You will enjoy these too!
Almond White Chocolate Scones

Lighter Strawberry Scones
Horseradish Mashed Potatoes
signaturePamela_thumb.png
A fabulous taste treat, great with afternoon tea or a cup of coffee. Enjoy these scrumptious cherry scones. FlowerPatchFarmhouse.com

 

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11 Comments

  1. What a great recipe!

    You ROCK for linking up this week to Tip Me Tuesday. {high fives}

    Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!

    Simply login and click “add a project” on your profile page to get started. {yep I’ve got your back!}
    ~ Laurie {a.k.a. the Tip Junkie}
    Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie

  2. i prefer to pre slice my scones before baking…it just works better here. Love cherries,
    but the dried apricots are a fast runner up…..especially when i dry them and most of
    all very chunky marmalade as a topping. I use a simple apricot glaze on my scones before
    serving, a beautiful presentation when presented on their own. Easy to make and with
    much flavor if made well~

    1. I slice the circle of dough into wedges before I bake I just don’t pull them apart. They stay a bit moister this way but they are delicious the other way too. They are easy enough to serve either way as the slicing goes all the way thru they just pull apart.

      1. that is exactly what i do…let me say this; some folks like to wait after they bake
        to slice, i find this not too good. It does not give a clean cut like presentation.

  3. Nope, this is my own creation though I had modified a recipe from an old 1950’s Betty Crocker cook book my mom has. It called for milk, not buttermilk and no cherries or almond extract. Of course when you use buttermilk you need to change from all baking powder to some baking soda and I use butter as the fat and not lard or shortening.

    1. looking back on my comment to you, i realize what i meant to say
      was the old Crocker cook book. This inherited from my mother.
      Thanks for reminding me.

      Now, are you into crabcakes and seafood etc….. Living close to the
      sources we enjoy this so much. Nothing like a good crab or lobster.
      Of course there is the fish. I made a lobster bisque last week, and
      it goes with out say, gotta have crabbie cakes with the champagne
      as appetizers. You may have guessed, yes, did have some fun folks
      over for the event.

      I noticed you love the kitchen, and play with oldies to add your own,
      so what about seafood?

      1. So sorry to disappoint, I don’t like seafood much to my husbands dismay. He loves it! I have tried to convert but my taste buds rebel, I don’t even like the scent of the ocean. 🙂 I can tolerate a bit of lobster and some shrimp but very little. I know, I am a food freak.

        1. Sometimes Pam, a persons taste for certain foods is due to the enviroment
          of their family. Perhaps, it was not part of the menu growing up.
          Myself, the wonderful smell of the ocean is comforting…Iodine, an
          important mineral for the thyroid gland located near the throat, dominates
          much of what happens with the balance of the body functions.

          Reading about this indicates a strong relation of weight gain and the ability
          of not losing weight though diet is carefully monitered. Inbalance due to
          a sluggish thyroid.

          I am certain you understand the carb situation that we all know it to be,
          have you thought of incorporating a little seafood of the items you list
          to change some of those carbs? Remember diabetics are advised to not use
          so much of this in their everyday meal. Of course not that i feel you are.

          Some real good recipes for seafood.~

        2. No, I don’t but it sounds delicious. Let me know if you find one, I may want to give it a try. As long as it doesn’t have fish in it. 🙂

  4. That does look scrumptious! Thank you so much for sharing at the Create-Share-Inspire link party. We hope you will come again tonight.

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