Dried Cherry Scones

  • Yield: 1 1/2


3cups all-purpose flour
1/2cup sugar
2teaspoons baking powder
1/4teaspoon baking soda
1/2teaspoon salt
4ounces cold butter, cut into small pieces
1/2cup whole milk
1/2cup sour cream
3/4cup dried cherries
Coarse (turdinado) sugar


  1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or overnight.
  2. Preheat oven to 375F.
  3. Place one piece of dough on a floured surface. Shape into a 12-inch log. Roll until dough is a 12 x 5-inch rectangle. Place cherries on dough, pressing them gently into the dough. Fold dough in half lengthwise. Cut dough into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining dough.
  4. Sprinkle tops of scones with coarse sugar. Bake 18 to 20 minutes, until lightly browned.

Recipe adapted from Kim Jensen’s Pink Bakery, Egg Harbor, Wis.

Nutritional Info *per serving

  • Calories 176
  • Fat 7g
  • Cholesterol 17mg
  • Sodium 153mg
  • Carbohydrate 28g
  • Fiber 1g
  • Protein 3g