Dried Cherry Scones
Delicious dried cherries stud these flaky scones.
- 3 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounce cold butter, cut into small pieces
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3/4 cup dried cherries
- Coarse (turdinado) sugar
Ingredient Facts and Health Benefits
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- Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or overnight.
- Preheat oven to 375F.
- Place one piece of dough on a floured surface. Shape into a 12-inch log. Roll until dough is a 12 x 5-inch rectangle. Place cherries on dough, pressing them gently into the dough. Fold dough in half lengthwise. Cut dough into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining dough.
- Sprinkle tops of scones with coarse sugar. Bake 18 to 20 minutes, until lightly browned.