When a bag of dried cherries caught my eye at the store, I remembered these fantastic scones my little sister Erin and I had made together the last time she visited Utah (when we were all still there). We invited our other sisters over and had a delicious treat together. The scones were wonderful and of course the time spent with my sweet sisters was too! So, of course I bought the cherries and a lemon and came home to make these. They were scrumptious, just like I remembered, but it made me miss my sisters even more! It was not as fun to eat these without them! So make these scones and invite some people you love over to enjoy them with you.
Cherry Lemon Scones
Author: Melanie ~ www.thesisterscafe.com
- 2 c. all purpose flour
- ¼ c. granulated white sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ c. unsalted butter, cold and cut into pieces
- ½ c. dried cherries
- Zest of 2 lemons
- ⅔ c. buttermilk
Egg mixture for brushing tops of scones:
- 1 large egg, lightly beaten
- 1 Tb milk
- Turbinado surgar, or white granulated sugar, for sprinkling the tops of the scones OR
- Juice of one lemon
- Powdered sugar--just keep spooning it into the juice until desired consistency for drizzling
- Preheat oven to 400° and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the dried cherries and the lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 ½ inches thick. Cut this circle in half, and then cut each half into 3-6 pie-shaped wedges. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon of milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).
- Bake for about 20-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
- Glaze if desired.