Scones Recipe: Cherry Scones with Lemon Glaze
I had a friend call and ask me about making scones. She was having a virtual tea party and wanted to have some to eat since she couldn’t go to her favorite bakery. Baking is not something she does very often and I told her I’d make a video to show her how to make them. I looked around to see what I had on hand and then looked through my cookbooks to find a scones recipe for I had never made them before! I ended up making Cherry Scones with Lemon Glaze. The recipe I found called for dried cherries; I didn’t have them on hand and even if I did I wouldn’t have used them as the hubby is still on his restricted diet from his surgery and can’t have dried fruits. I was glad to be able to adapt the recipe for his needs like I did with the tofu picatta I made him for dinner.
Any purchase links are affiliate links which means if you buy through one I make a small commission (at no additional charge to you)
Cherry Scones with Lemon Glaze
Makes 8
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 6 TBS unsalted butter
- 1 1/2 TBS baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1 cup sour cream
- 1 egg lightly beaten
- 3/4 cup cherries, pitted and cut into quarters
For the Glaze
- 2 TBS fresh lemon juice
- 1 cup powdered sugar
- Preheat oven to 400
- Line a baking sheet with parchment paper
- Mix the flour and sugar in a large bowl
- Cut the butter into the flour/sugar mixture until it resembles large crumbs
- Add the baking powder, baking soda, salt and cardamom and stir to combine
- Add the cherries and stir to coat
- Stir in the sour cream and beaten egg just until mixed
- Put the dough on a lightly floured counter and gently knead for about a minute until it just comes together. The dough will be lumpy and will barely hold together. Shape it into an 8 – 10″ round
- Cut the dough in half, then quarters and finally eighths
- Carefully remove the cut pieces to the prepared baking sheet
- Bake in the preheated oven for 15 – 20 minutes until lightly browned. Remove to a wire rack to cool
- While the scones are baking make the glaze: mix the lemon juice and powdered sugar together until all lumps dissolve
- After the scones cool, drizzle with the glaze
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
How Was the Scones Recipe?
I have to admit that I am not the biggest fan of scones which is probably why I have not made them before. To me they are really just a slightly sweet baking powder biscuit and I’d rather have the biscuit. That being written I did enjoy these; the cherry added a lovely flavor and the glaze a touch of sweet/tart to pair with the fruit. I love how cardamom pairs with cherries – I always add some to my cherry pie filling.
We both enjoyed having these as our breakfast for a few mornings. It was also nice for the hubby to have another post GERD surgery treat added to his diet. They were not difficult to make and I would most certainly make them again. I adapted this scones recipe from my favorite bread baking cookbooks – The Secrets of a Jewish Baker.
