| Level: | Easy |
| Total: | 43 min |
| Prep: | 25 min |
| Cook: | 18 min |
| Yield: | 6 scones |
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 lemon, zested
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 sticks cold butter, cut into pea size pieces
- 1 cup dried cherries
- 1/2 cup toasted sliced almonds
- 1/2 cup heavy cream
- Turbinado sugar, for garnishing
- Honey Butter, recipe follows
- 1/2 pint cold heavy cream
- 2 tablespoons honey
- 1 orange, zested
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
- Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
- In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 971 |
| Total Fat | 52 g |
| Saturated Fat | 29 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 5 g |
| Sugar | 65 g |
| Protein | 11 g |
| Cholesterol | 142 mg |
| Sodium | 238 mg |
Reviews
I’ve made these a number of times &, honestly, they are delicious!!! I highly recommend these for a brunch, anytime really. Easy to make per the recipe. Yum!!
Delicious, easy and beautiful. My entire family loved these and it was an easy recipe to teach my girls and get them involved in the process.
I make these all the time! People who say that they don’t like scones, ask me to make these for them!Thank you in for a perfect recipe
Pitiful recipe. The amount of cream called for is totally inadequate, unless you let the butter melt (not how scones work) and basically schmear the dough together. I added additional cream to bring the dough together and ended up with a huge dough disk…the scones would have been 6 inches long had I pressed out the dough to the required 1 inch thickness. Worst yet, the scones were doughy and tasteless when they can out of the oven. Go find the Cran Oat Scone recipe on food Network – you will not be disappointed!!
My Mom loves scones and I’m always playing around with recipes. For this recipe baking took a minute or two longer and I followed advice to use cream earlier but I love the recipe itself..just the right sweetness and experimenting with the dried berries and nuts is fun once you get the recipe down. Great Mother’s Day Scone!
5 stars for taste, 1 star for the recipe as written.
Use 1 to 1.5c of cream to get the dough to stick together using a bog bowl. Save yourself a lot of trouble and forget rolling out the dough. Use a 1/2c measuring cup, pack the dough in and drop onto the parchment paper like a drop biscuit. Add a few minutes more cooking time as they will be thicker.
Any fruit and nut combo works well. Our favorite was dried blueberries and pistachios.
Use 1 to 1.5c of cream to get the dough to stick together using a bog bowl. Save yourself a lot of trouble and forget rolling out the dough. Use a 1/2c measuring cup, pack the dough in and drop onto the parchment paper like a drop biscuit. Add a few minutes more cooking time as they will be thicker.
Any fruit and nut combo works well. Our favorite was dried blueberries and pistachios.
I loved this recipe. I even used dried blueberries and leftover almond pulp (from making homemade almond milk) and the scones were excellent.
Great recipe!! I agree with other reviewers in that you really need a big bowl and about a cup of cream to get these to come together. I used vanilla sugar instead of regular and it gave the scones such a wonderful taste. I used regular sugar on the top and it was perfect!
I LOVED this recipe! I’ve never made scones and when I saw this on your t.v. show I decided to make them. It’s SUPER EASY, QUICK, and DELICIOUS!! I used milk instead of cream (i didn’t have any cream on hand) and replaced the cherries with dried cranberries. I didn’t put the raw sugar on top as I thought with all the cranberries & sugar in the recipe it would be enough to satisfy my sweet tooth. It did take longer than 17 to 18 minutes to bake. This is something I will definitely be making again!! My kids even liked it! You rock Ann!
Absulutely delicious! Made these and everyone loved them. I used orange flavored cranberries, which I prefer. Next time I will go easy on the sugar on the top of the scones because I don’t like the texture of that sugar.