U.S. Cherry Scone


1/2 cup of dried U.S. tart cherries
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold andc ut into small pieces
1/2 cup milk (plus extra for brushing)
1 teaspoon vanilla extract
Zest of 1 U.S. lemon (optional)
Powdered sugar, for dusting (optional)


1.Preheat your oven to 200°C. Line a baking sheet with parchment paper.
2.In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3.Add the cold butter pieces to the dry mixture.
4.Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
5.Gently fold in the chopped dried cherries and lemon zest (if using).
6.In a separate bowl, whisk together the milk and vanilla extract.
7.Make a well in the center of the dry ingredients and pour in the milk mixture. Stir gently with a fork until the dough just comes together.
8.Turn the dough out onto a floured surface and knead it lightly until it forms a cohesive ball.
9.Pat the dough into a circle that’s about 1 inch (2.5 cm) thick. Use a round biscuit cutter or a glass to cut out scones.
10.Gather the remaining dough scraps, pat them together, and cut out more scones.
11.Place the scones onto the prepared baking sheet, leaving some space between them.
12.Brush the tops of the scones with a little milk to give them a golden finish.
13.Bake in the preheated oven for about 15-18 minutes, or until the scones are golden brown and cooked through.
14.Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly.
15.If desired, dust the cooled scones with powdered sugar before serving.