These sweet, tender scones are perfect for breakfast, brunch, or an afternoon snack with a cup of tea!
It's no surprise that with my love for baking and all things baked, that I adore scones. I've made a batch here and there, but never really perfected my recipe. Well, until now anyways.
After recipe testing for the last couple of years, I finally created the perfect scone. You only need a few ingredients and a few minutes of time to create the most delicious, fluffy, and tender scones.
I found this adorable scone pan at World Market a few weeks ago and was thrilled to get in the kitchen and put it to good use. First up on the list was to make these amazing cherry cardamom scones. The cherries are sweet yet tart, the cardamom warm and spicy. A perfect combination in my eyes.
If you don't have a scone pan, no worries. The dough can be formed into an 8-inch or so round, then cut into wedges and baked on a lined baking sheet.
Cherry Cardamom Scones
Author: Sarah Bates | The Chef Next Door
Makes 8 scones
1 3/4 cups flour
1 cup dried cherries
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cardamom
1 1/4 cups heavy cream
Preheat the oven to 425 degrees. Spray a scone pan with non-stick baking spray and set aside. (Alternately, line a baking sheet with Parchment paper or a silicone baking mat)
In a large bowl, whisk together all of the dry ingredients, including the cherries. Make a well in the center of the bowl and add the cream. Gently combine the ingredients, making sure not to overmix. The dough will look a bit shaggy, but that's fine.
Turn the dough out onto a lightly floured board or pastry mat. Gently knead it a few times until it comes together, then pat it into about an 8-inch road. Lift the dough and place in the scone pan, then press it into the wells of the pan. (Alternately, after patting the dough into a round, cut it into 8 triangles and place on a baking sheet)
Brush the tops with a little more cream and sprinkle sugar all over. Bake for 18-20 minutes, or until golden brown. Serve warm.