Scones with cherries
Cherry scones – a quick and delicious dessert, perfect for breakfast or a snack
Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 40 minutes
Number of servings: 8 scones
I propose a simple recipe for cherry scones that combines fluffy texture and juicy cherry filling. This quick dessert is ideal for starting the day with a smile or enjoying a sweet snack between meals. I invite you to discover the necessary steps to achieve perfect scones with a soft and aromatic interior!
Necessary ingredients:
- 250 g of wheat flour
- 50 g of sugar
- 10 g of baking powder
- 1/2 teaspoon of salt
- 60 g of cold butter, cut into cubes
- 150 ml of cooking cream (or natural yogurt)
- 1 egg
- 150 g of cherries, pitted and halved
- Powdered sugar for decoration (optional)
Step by step:
1. Preparing the ingredients: Start by preheating the oven to 200°C (180°C for fan ovens). Prepare a baking tray by placing a sheet of parchment paper at the bottom. Make sure the cherries are well washed and pitted to avoid excess moisture in the dough.
2. Mixing the dry ingredients: In a large bowl, sift the flour, sugar, baking powder, and salt. This step is important to aerate the flour and prevent lumps from forming.
3. Incorporating the butter: Add the cold butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until you achieve a texture similar to wet sand. This step will ensure the scones have a fluffy and crumbly consistency.
4. Adding the wet ingredients: In a separate bowl, beat the egg with the cream. Pour the wet mixture over the dry ingredients and gently mix with a spatula, just until the ingredients combine. It is important not to overmix, otherwise the scones will become dense.
5. Incorporating the cherries: Add the halved cherries and gently mix, being careful not to crush them. The cherries will provide an explosion of flavor and moisture in every bite.
6. Shaping the scones: On a floured work surface, turn out the dough and shape it into a circle about 2-3 cm thick. Use a knife or a round cutter to cut the dough into 8 triangles or circles.
7. Baking: Place the scones on the prepared tray, leaving space between them. Bake in the preheated oven for 20-25 minutes or until golden and fluffy.
8. Serving: Let them cool slightly on a rack, then you can dust powdered sugar on top for added sweetness. These cherry scones are delicious served warm, alongside a fragrant tea or freshly brewed coffee.
Useful tips:
- You can experiment with other seasonal fruits, such as raspberries or blueberries, to create delicious variations of this recipe.
- If you want an extra flavor, add a teaspoon of vanilla extract or grated lemon zest to the dough.
- These scones can be stored in airtight containers, but it's best to consume them fresh to enjoy their fluffy texture.
Enjoy this cherry scone recipe, a quick and easy dessert that will delight your taste buds and bring a touch of happiness to every day!
We mix the flours with salt, baking powder, baking soda, nutmeg, and sugar. We add the butter and mix until crumbly. In the center, we add the egg mixed with yogurt and cherries. I used fresh cherries and added 2 cups = 300g. I should have reduced the amount of yogurt since the cherries also have their own juice, making the dough too soft. If using dried cherries, soak them in warm water for at least 1 hour, then drain. We mix with a fork until we obtain a fluffy dough, transfer it to a floured working surface, and knead a little more. Then we roll it out to a thickness of 2.5 cm and cut with a floured cutter (heart-shaped, about 7 cm, or to preference). We place them on an ungreased tray and bake for 18-20 minutes at 190 degrees C, or until golden brown. We cool on a rack and dust with powdered sugar. The Cherry Scones recipe was suggested by PaulaM. Discuss more about this recipe on the recipe forum.
Ingredients: 1 cup dried cherries / 300g fresh cherries, pitted, 1 cup warm water, 140g flour, 110g whole wheat flour, 2 tsp baking powder, tsp baking soda, tsp salt, tsp nutmeg, cup brown sugar = 50g, cup = 115g cold butter, diced, 1 large egg, cup yogurt = 180 ml
