Printable Recipe here
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
2/3 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
After they are baked drizzle with lemon glaze
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.
Makes 6-12 scones.