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Black Cherry Lemon-Orange Scones Recipe

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4.1 from 46 reviews

  • Author: Sky
  • Total Time: 35 minutes
  • Yield: Makes 6 scones

Description

These Black Cherry Scones are a delightful treat featuring a tender, flaky dough infused with bright lemon and orange zest, sweet almond extract, and studded with juicy fresh or frozen dark cherries. Perfectly golden on the outside with a soft, moist inside, these scones are dusted with coarse Demerara sugar for added crunch and sweetness. A wonderful pastry for breakfast or afternoon tea.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 lemon, zested
  • 1 orange, zested
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Fat

  • 6 tablespoons cold, unsalted butter, cubed

Wet Ingredients

  • 1/2 cup heavy cream, plus extra for brushing
  • 2 teaspoons almond extract
  • 1 egg + 1 egg yolk

Fruit

  • 8 oz. fresh or frozen dark cherries (if frozen, pat dry)

For Topping

  • Demerara sugar, for dusting

Instructions

  1. Preheat oven: Preheat your oven to 425˚F using convection bake if available. Line a sheet tray with parchment paper to prepare for baking the scones.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, lemon zest, orange zest, granulated sugar, baking powder, and kosher salt until evenly combined to ensure proper leavening and flavor distribution.
  3. Incorporate butter: Add the cold cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. This creates the flaky texture of the scones. Chill the mixture in the fridge to keep the butter cold.
  4. Combine wet ingredients: In a separate small bowl, whisk together the heavy cream, almond extract, egg, and egg yolk until well integrated. This mixture will bind the dough and add richness and flavor.
  5. Mix wet and dry: Pour the wet cream mixture into the flour and butter mixture. Using the back of a wooden spoon, gently stir until the flour just disappears; avoid overmixing to keep the scones tender.
  6. Add cherries and shape dough: Turn the dough onto a lightly floured work surface. Gently fold in the fresh or dried cherries without crushing them. Lightly press the dough together into a ball.
  7. Form and cut scones: Pat or roll the dough into a rough circle about 2 inches thick. Cut the circle into 6 equal triangular pieces, similar to slicing a pizza.
  8. Prepare for baking: Place the cut scones on the parchment-lined sheet tray. Brush the tops of each scone generously with heavy cream to promote golden color and add a slight glaze. Sprinkle each scone with coarse Demerara sugar for a crunchy, sweet topping.
  9. Bake: Bake the scones in the preheated oven for 18 to 20 minutes or until they turn a very light golden brown on the edges and top. The high heat ensures a crisp exterior with a tender crumb inside.
  10. Cool: Remove the scones from the oven and transfer them to a wire rack. Allow them to cool slightly before serving to let the crumb set and to avoid burning.

Notes

  • For best texture, use cold butter and work quickly to keep the butter from melting into the dough.
  • If using frozen cherries, make sure to pat them dry to prevent excess moisture, which can make the dough soggy.
  • Do not overmix the dough once the wet ingredients are added to keep the scones tender and flaky.
  • Demerara sugar topping adds a lovely crunch and sweetness but can be skipped if unavailable.
  • Serve scones warm with butter, jam, or clotted cream for the classic experience.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: American, British-inspired

Find it online: https://skysrecipes.com/black-cherry-lemon-orange-scones-recipe/