Cherry Blueberry Scones
 
 
Author:
Ingredients:
  • 1¾ cups all-purpose flour, more for work surface
  • 2½ teaspoons baking powder
  • 2½ tablespoons sugar, more to sprinkle on scones
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into pats
  • ¼ cup cherries, chopped
  • ¼ cup blueberries, chopped
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 5 tablespoons heavy cream, plus more for brushing on scones
Directions:
  1. In a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse until mixture is the consistency of a coarse meal. Pour mixture into a large bowl and stir in cherries and lemon zest. Cherry Tip: You can pit a cherry using a glass bottle and chopstick. (See Illustration at Don't Eat the Paintings)
  2. In a small bowl, beat egg and heavy cream. In place of heavy cream, I used 5 dollops of sour cream and 3 tablespoons of milk. Add to flour mixture, stirring gently with a fork until mixture is consistent. Add a splash of cream if the dough seems dry, however, it shouldn't be too sticky.
  3. Place dough on a lightly floured surface. Shape dough into a 6-inch circle, 1 inch thick. Cut dough into 8 equal wedges using a sharp knife.
  4. Place scones on non-stick baking sheet or mat. Lightly brush tops with heavy cream and sprinkle with sugar. Bake on 425 degrees for 14 minutes or until golden brown.
  5. Let scones cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. They will otherwise fall apart during the process.
  6. Serve immediately and within a day or two.
Recipe by Iriemade at https://iriemade.com/cherry-blueberry-scones/