Mini Cherry Scones

Last week I officially started the Church Coffee Cart. The Official Start of the Church CoffeeΒ Cart. I buy most of the goodies I serve, since sometimes that is just easier, especially in today’s crazy, complicated world. But today, I decided to make something for the coffee cart as well. I had a whole bunch of cherries that were in their prime, so I used them to make some mini cherry scones. I will add these to the other goodies that I have already purchased to offer a variety of goodies for everyone to enjoy.

These scones came out so light and fluffy. My dad would be proud. Being an Aussie, he loved his scones. My mother, the Texan, preferred biscuits. I like them all.

I cut my scones into small bite size pieces, other wise the recipe would have made between 8-12 scones.

Cherry Scones

2 cups sifted flour

1/4 cup light brown sugar, packed

1 TBSP baking powder

1/4 tsp salt

5 TBSP cold butter, cubed

1-1/2 cup cherries, pitted and roughly cut, lightly coated in flour

2/3 cup heavy whipping cream

1 egg

turbinado sugar for the topping

Preheat the oven to 375* F or 190* C.

Mix all the dry ingredients together well, then add the butter and mash together until it resembles coarse crumbly sand. Add the cherries and fold in.

Combine the egg and whipping cream and whisk together well. Then add to the flour and cherry mixture. Mix together with a spatula just until it starts to stick together and form a dough. Then gently knead with your hands for a bit. DO NOT over mix or the scones will turn out tough and chewy.

Turn the dough onto a lightly floured surface and shape it.

Because I was making smaller scones, I cut my dough into pieces, and then cut them into small triangles.

Once the scones are cut to the size you like, place them on an ungreased baking sheet and sprinkle with turbinado sugar. Bake for about 20-25 minutes or until they are lightly browned.

You can either enjoy them right out of the oven or at room temperature. Either way, I know you will definitely enjoy them though. You can eat them as is, or top them with a little creme fraiche or some Devonshire cream.

Have a great day. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

28 thoughts on “Mini Cherry Scones”

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