I had a friend call and ask me about making scones. She was having a virtual tea party and wanted to have some to eat since she couldn’t go to her favorite bakery. Baking is not something she does very often and I told her I’d make a video to show her how to make them. I looked around to see what I had on hand and then looked through my cookbooks to find a scones recipe for I had never made them before! I ended up making Cherry Scones with Lemon Glaze. The recipe I found called for dried cherries; I didn’t have them on hand and even if I did I wouldn’t have used them as the hubby is still on his restricted diet from his surgery and can’t have dried fruits. I was glad to be able to adapt the recipe for his needs like I did with the tofu picatta I made him for dinner.

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Cherry Scones with Lemon Glaze

Makes 8

3 cups all purpose flour
1/4 cup granulated sugar
6 TBS unsalted butter
1 1/2 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cardamom
1 cup sour cream
1 egg lightly beaten
3/4 cup cherries, pitted and cut into quarters

For the Glaze

2 TBS fresh lemon juice
1 cup powdered sugar

Preheat oven to 400
Line a baking sheet with parchment paper
Mix the flour and sugar in a large bowl
Cut the butter into the flour/sugar mixture until it resembles large crumbs
Add the baking powder, baking soda, salt and cardamom and stir to combine
Add the cherries and stir to coat
Stir in the sour cream and beaten egg just until mixed
Put the dough on a lightly floured counter and gently knead for about a minute until it just comes together. The dough will be lumpy and will barely hold together. Shape it into an 8 – 10″ round
Cut the dough in half, then quarters and finally eighths
Carefully remove the cut pieces to the prepared baking sheet
Bake in the preheated oven for 15 – 20 minutes until lightly browned. Remove to a wire rack to cool
While the scones are baking make the glaze: mix the lemon juice and powdered sugar together until all lumps dissolve
After the scones cool, drizzle with the glaze

How Was the Scones Recipe?

I have to admit that I am not the biggest fan of scones which is probably why I have not made them before. To me they are really just a slightly sweet baking powder biscuit and I’d rather have the biscuit. That being written I did enjoy these; the cherry added a lovely flavor and the glaze a touch of sweet/tart to pair with the fruit. I love how cardamom pairs with cherries – I always add some to my cherry pie filling.

We both enjoyed having these as our breakfast for a few mornings. It was also nice for the hubby to have another post GERD surgery treat added to his diet. They were not difficult to make and I would most certainly make them again. I adapted this scones recipe from my favorite bread baking cookbooks – The Secrets of a Jewish Baker.