Cherry Scones yield: Makes 8 1 3/4 cups all-purpose flour, plus more for work surface 2 1/2 teaspoons baking powder 2 1/2 tablespoons sugar, plus more for sprinkling 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled 1/2 cup dried cherries 1 teaspoon grated lemon zest 1 large egg 5 tablespoons heavy cream, plus more for brushing on scones Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made. Back to Breakfast Recipes