Butter and cream make these crumbly, tart-spiked treasures rich, moist, and tender.
Recipe information
Total Time
45 min
Yield
Makes about 9 scones
Ingredients
Equipment:
Preparation
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
Step 3
Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
Step 4
Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
Step 5
Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.
