OTHER WAYS TO EAT AND PRESERVE CHERRIESAlong with this cherry scone recipe, makes sure to check out my cherry hand pie dessert from last year, and also the traditional way I can extra cherries to use all winter long!Now that you know I’m dead serious about my cherries, here is the scone recipe. If possible, use just ripe cherries that aren’t too juicy. The less they bleed into the scone dough, the better consistency the scones will turn out!
Fresh Cherry Scones With Orange Zest
I finally did it! Took a few tries, but I’ve come up with cherry scones I can put my name behind. A little denser then your average scones, these are packed with flavor (and cherries) and ready to have as dessert or with your morning coffee.
- 8 Servings
- Prep time: 20 Minutes|Cook time: 15 Minutes|Total time: 35 Minutes
- Mix flour, sugar, and salt together. Add in cubed butter and mix. Stir in orange and lemon zest. Add pitted cherries and mix with dry ingredients. Slowly begin incorporating milk. You may need an extra tablespoon after the three depending on elevation. You want the dough to not be sticky, but slightly on the dry side.
- Place parchment paper on a cookie sheet and dump dough into middle. Knead with hands until it forms more of a ball of dough. Flatten into a 3/4” thick circle and cut like a pizza. This should make about eight scones. Separate scones with about two inches between each and cook at 350 for 15 - 17 minutes. Bottom and edges should brown slightly.
- If you want to be extra, take one cup of pitted cherries and in saucepan, mix with 1/4 cup sugar. Once boiling, remove 2 Tbsp juice and mix with 1 Tbsp corn starch, mix back into cherries to thicken. Remove from heat and allow to thicken and cool.
- Orange glaze: Add together 2 Tbsp fresh squeezed orange juice, 1/4 tsp orange zest, and 1/2 cup powdered sugar.
- Cut scones in half, place cherry sauce in middle, add top of scone back on and drizzle with orange glaze. Enjoy!!!!!
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