Dried Cherry-Lemon Scones


  • 2¾ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 12 tablespoons unsalted butter cold, cut into ½-inch cubes
  • 1 cup dried tart cherries
  • 1 tablespoon lemon zest minced
  • 1 cup heavy cream cold
  • 1 egg blended with 1 tablespoon water
  • coarse or granulated sugar optional


  1. Preheat oven to 375°F. Line baking sheet with parchment paper, or grease a scone pan.
  2. Combine flour, sugar, baking powder, and salt in large bowl.
  3. Blend in butter with your fingers, smashing cubes into flour.
  4. Add cherries and zest; toss to combine. Add cream and mix together with your hands just until blended.
  5. Knead and pat dough into circle (8” diameter, 1” thick), cut into wedges, and transfer to baking sheet, spacing 2” apart, or scone pan.
  6. Brush with egg and water mixture, then sprinkle with sugar. Bake 25-30 minutes, or until golden brown and set. Cool briefly on racks; serve warm.