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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1/3 cup |
| baking powder: 1 Tbl |
| salt: 3/4 tsp |
| orange zest: 1 1/2 tsp |
| dried cherries (chopped): 1/4 cup |
| dried blueberries: 1/4 cup |
| dried sweetened cranberries: 1/4 cup |
| heavy whipping cream (fluid): 1 1/2 cups |
| heavy whipping cream (fluid): 2 Tbl |
| ground cinnamon: 1 tsp |
| granulated sugar: 3 Tbl |
| granulated sugar: 1 tsp |
Cherry Berry Scones
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Preheat oven to 400 degrees. Place parchment paper on two half-sheet baking pans (parchment paper will make clean-up a snap, or use ungreased baking sheets).
- Whisk together the dry ingredients.
- Stir in orange zest and dried fruit (3/4 cup of any dried fruit will do).
- Form a well in the center of the mix and pour in 1 1/2 cup heavy cream. Quickly mix together with a fork until just combined.
- Divide dough into three equal balls.
- On a lightly floured work surface, gently (do not overwork the dough or they will be tough) form each portion into a flatten circle about ¾” thick.
- Cut each circle into 6 triangles. Place triangles on baking sheets, about 1-2” apart.
- Brush each scone with remaining heavy cream; combine the cinnamon and sugar; then sprinkle with cinnamon sugar.
- Bake 12-15 minutes or until lightly browned.