Cherry-Citrus Scones
- Level: Easy
- Yield: 6 to 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 302
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 90
- Sodium
- 192
- Total: 45 min
- Active: 30 min
Ingredients
1 3/4 cups all-purpose flour, plus more, for dusting
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup dried cherries, chopped
2 teaspoons finely grated orange zest
2 large eggs
4 to 5 tablespoons heavy cream
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
- Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.