Cherry Cream Scones


  • 3/4 cup dried cherries
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 1/4 cups heavy cream
  • 2 tablespoons butter, melted


  1. Heat oven to 425 degrees F.
  2. Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.
  3. Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork.
  4. Add the dried cherries and lemon zest.
  5. Stir in cream until dough starts to mass in the center of bowl.
  6. Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10-inch circle.
  7. Brush with butter.
  8. Score into 12 wedges, and bake for 12 minutes.

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