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Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 scones
3080_010808_scones.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 scones
3080_010808_scones.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 scones
Recipe Summary
Yield: Makes 8 scones
Yield: Makes 8 scones
Makes 8 scones
3080_010808_scones.jpg
3080_010808_scones.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (8)
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
30
3 star values:
27
2 star values:
10
1 star values:
3
Reviews (8)
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
30
3 star values:
27
2 star values:
10
1 star values:
3
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
30
3 star values:
27
2 star values:
10
1 star values:
3
86 Ratings
5 star values:
16
4 star values:
30
3 star values:
27
2 star values:
10
1 star values:
3
86 Ratings
5 star values:
16
4 star values:
30
3 star values:
27
2 star values:
10
1 star values:
3
- 5 star values:
- 16
- 4 star values:
- 30
- 3 star values:
- 27
- 2 star values:
- 10
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
12/29/2014
These scones are wonderful. Very moist and toasty on top after cooling. I thought my finished dough was a bit dry before brushing with heavy cream and sprinkling with sugar, but the scones came out great. Thank you, Martha and Lauren! Another awesome recipe!!!
Martha Stewart Member
Rating: Unrated
04/11/2009
hopw would you substitute FRESH for dried fruit?
Martha Stewart Member
Rating: Unrated
10/12/2008
I made these today and they were a hit with everyone! I made cherry and also substituted apricots for the cherries in one batch and they were just as good.
Martha Stewart Member
Rating: Unrated
04/25/2008
What kind of recipe calls for 1/2 tablespoon? Strange...
Martha Stewart Member
Rating: Unrated
01/12/2008
NEVER LIKED SCONES BEFORE, BUT THESE ARE GOOD. THANKS MARTHA. AND THANKS TO STEPHGARVEY FOR HER TID-BITS OF INFORMTION.
Martha Stewart Member
Rating: Unrated
01/12/2008
The BEST homemade scones. Ever. Only thing you should do differently is mix it by hand. Pinch the butter with your fingers instead of trying to mix with a pastry cutter or machine. Makes it a lot moister.
Martha Stewart Member
Rating: Unrated
01/08/2008
Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.
Martha Stewart Member
Rating: Unrated
12/29/2014
These scones are wonderful. Very moist and toasty on top after cooling. I thought my finished dough was a bit dry before brushing with heavy cream and sprinkling with sugar, but the scones came out great. Thank you, Martha and Lauren! Another awesome recipe!!!
Rating: Unrated
Rating: Unrated
04/11/2009
hopw would you substitute FRESH for dried fruit?
Rating: Unrated
10/12/2008
I made these today and they were a hit with everyone! I made cherry and also substituted apricots for the cherries in one batch and they were just as good.
Rating: Unrated
04/25/2008
What kind of recipe calls for 1/2 tablespoon? Strange...
Rating: Unrated
01/12/2008
NEVER LIKED SCONES BEFORE, BUT THESE ARE GOOD. THANKS MARTHA. AND THANKS TO STEPHGARVEY FOR HER TID-BITS OF INFORMTION.
The BEST homemade scones. Ever. Only thing you should do differently is mix it by hand. Pinch the butter with your fingers instead of trying to mix with a pastry cutter or machine. Makes it a lot moister.
Rating: Unrated
01/08/2008
Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.
All Reviews for Cherry Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cherry Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
