Get ready to transform your ordinary morning into an extraordinary culinary experience with these irresistible Dark Red Cherry Biscuit Scones! Imagine biting into a perfectly golden, buttery scone bursting with juicy, sweet dark red cherries that will make your taste buds dance with delight. These aren't just any scones – they're a gourmet breakfast masterpiece that will elevate your home baking game and impress even the most discerning breakfast enthusiasts.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup dark red cherries, pitted and chopped
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare your ingredients and equipment: Gather all listed ingredients, a large mixing bowl, pastry cutter or food processor, baking sheet, parchment paper, and measuring tools.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until thoroughly blended.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gently fold the chopped dark red cherries into the flour-butter mixture, ensuring they are evenly distributed without breaking them apart.
- Create a well in the center of the mixture and pour in the heavy cream and vanilla extract. Stir gently with a wooden spoon or spatula until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a round disk approximately 1-inch thick.
- Line a baking sheet with parchment paper and preheat the oven to 425°F (218°C).
- Cut the dough into 12 equal wedges or use a round biscuit cutter to shape the scones. Place the scones on the prepared baking sheet, leaving about 2 inches of space between each.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with a little extra sugar for a golden, crisp top.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, clotted cream, or enjoy as is. These scones are best consumed on the day they are baked.
Tips
- Keep your butter ice-cold: The secret to flaky, tender scones is using cold butter that hasn't melted. Work quickly and keep your ingredients chilled.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking leads to tough, dense scones instead of light and tender ones.
- Use fresh, ripe cherries: For the most intense flavor, choose dark red cherries that are plump and deeply colored.
- Chill before baking: If time allows, refrigerate the shaped scones for 15-20 minutes before baking. This helps them maintain their shape and creates a more defined texture.
- Check your baking powder: Ensure it's fresh for the best rise and texture. Old baking powder can result in flat, dense scones.
- Customize your topping: Experiment with a light glaze, extra sugar sprinkle, or even a drizzle of almond icing to make these scones uniquely yours.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
