Freshly baked scones and a cup of tea are a perfect combination – especially on a cold rainy day.
Easy Cherry Scones
I love these cherry and lime scones; a touch of sweet, tart and tangy.
- 1 cup unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 sugar, plus more for sprinkling
- 2 tsp baking powder
- pinch of salt
- 6 tbsp (3/4 stick) of cold butter, diced
- 1/2 cup buttermilk or kefir
- grated zest of one lime
- 1/4 cup dried cherries
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor, combine flours, sugar, baking powder and salt.
- Add butter and pulse until butter forms pea-sized pieces.
- Add buttermilk or kefir and lime zest. Process until just moistened.
- Mix in dried cherries.
- Flatten dough into an 8 inch disc. Sprinkle with sugar, if desired.
- Cut into 8 wedges, keeping the disc intact.
- Bake for 20 minutes until golden brown. Allow to cool.
Scones are best eaten on the day they are baked. To make-ahead, simply prep the scones a day in advance, pop them in the fridge (covered in plastic wrap), and bake the day of.
If you don’t have a food processor simply cut the butter into the dry ingredients using a pastry blender, or forks and/or knives.