Dried Cherry Scones

Kitchen Tested
  • Yield 1 1/2

Door County, Wis., dried cherries stud these flaky scones.



3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 ounces cold butter, cut into small pieces
1/2 cup whole milk
1/2 cup sour cream
3/4 cup dried cherries
Coarse (turdinado) sugar


  1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or overnight.
  2. Preheat oven to 375F.
  3. Place one piece of dough on a floured surface. Shape into a 12-inch log. Roll until dough is a 12 x 5-inch rectangle. Place cherries on dough, pressing them gently into the dough. Fold dough in half lengthwise. Cut dough into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining dough.
  4. Sprinkle tops of scones with coarse sugar. Bake 18 to 20 minutes, until lightly browned.

Recipe adapted from Kim Jensen’s Pink Bakery, Egg Harbor, Wis.



Get every new post delivered to your Inbox.

Join 281 other followers