2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)
1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4. Add liquid ingredients to the dry ingredients and stir until just combined.
5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
6. Brush the tops of each scone with a little bit of heavy cream or milk.
7. Bake for 15-18 minutes, or until scones are golden brown.
8. While the scones are cooling, mix up the glaze.
9. Spread the glaze over the sligntly warm scones. Serve.
February is national cherry month, and these delicious scones are perfect for any special breakfast or snack!
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
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
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.
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.
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.
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.