I don’t know why but I have been loving scones lately! I love making them and eating them. They are such a versatile breakfast item and good for snack time too. If you haven’t ever had a scone they are pretty similar to a biscuit, only sweeter. They are super easy to make too; just cut the butter into the dry ingredients, add wet ingredients, stir it about, press it into a circle, and bake! Okay, let’s just make them so you can see how easy it really is. Oh, one more thing about scones they are often really dry… but these Lemon Cherry Scones aren’t! None of the scones I make are dry – dry scones are yucky!
This recipe calls for dried cherries, it is best to plump them in hot water first. So, just put the dried cherries in a small bowl and cover them with hot water. Set them aside for now, so that they can plump.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
Cut the cold butter into chunks and add them to the bowl.
Cut the butter into the dry ingredients with a pastry cutter, until the mixture resembles course crumbs.
Stir in the dried cherries (drained) and the white chocolate chips.
You may want to use your hands to make sure that everything is incorporated well.
Press the dough out into a 7-inch circle on an ungreased baking sheet.
Sprinkle the top with coarse sugar. This will add a nice little crunch when you eat the scones.
Cut the dough circle into 8 wedges.
Bake at 425F for 18-22 minutes or until well browned.
Cool and enjoy! These Lemon Cherry Scones taste great warm, re-heated, and at room temperature. They are also great for special breakfasts or brunches. You’re gonna like these scones, and if you haven’t even made or eaten scones before I highly recommend these. If you get bitten by the scone bug too, you might also like these scone recipes: Brown Sugar Apple Scones or Triple Peanut Butter Scones.
- 1⅔c. flour
- ¼c. sugar
- 1¼t. baking powder
- ¼t. baking soda
- ¼t. salt
- ⅓c. cold butter, cut into chunks
- ⅓c. lemon curd
- ½c. buttermilk
- ½t. pure vanilla extract
- ¼c. dried cherries, plumped in enough hot water to cover them
- ¼c. white chocolate chips
- coarse sugar for the top
- Preheat oven to 425F.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter using a pastry cutter.
- Stir in lemon curd, buttermilk, and vanilla.
- Drain the cherries. Stir the cherries and white chocolate chips into the dough. You might want to use your hands.
- Press the dough out into a 7-inch circle on an ungreased cookie sheet.
- Sprinkle the top with coarse sugar. Cut the dough into 8 wedges.
- Bake at 425F for 18-22 minutes or until well browned. Cool.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)