Name: Cherry Scones with Cherry Vanilla Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 scones
Cuisine: American

Cherry Scones with Cherry Vanilla Glaze cover

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Cherry Scones with Cherry Vanilla Glaze

atsloanestable.com

Instructions

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Scones

Preheat the oven 400 degrees F and line a baking sheet with parchment paper.

Combine the flour, sugar, baking powder, and salt together in a bowl of a stand mixer fitted with a paddle attachment.

Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.

Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.

Fold in the cherries by hand, careful not to overmix.

Dump the dough out onto the prepared baking sheet and mold into a circle about 1'' in thickness. Chill in the freezer for about 5-10 minutes.

Cut the scones into four pieces and separate them slightly to give them room to expand. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.

Bake the scones for 20-25 minutes or until the tops are golden brown and the center of the scones are baked all the way through.

Glaze

While the scones bake, make the glaze by mashing the cherries in a strainer over a bowl to squeeze as much juice out as you can.

Whisk in the powdered sugar and vanilla. Add a splash of cream if you would like to thin it out more.

Drizzle the glaze over the scones and enjoy!

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Intelligent Tags

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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