Wake Me Up Cherry Scones
By: Leah Rodrigues
Published: March 3, 2012

These freshly baked cherry scones are guaranteed to help you wake in the mornings.  This quick bread is exactly that, a fast breakfast that can be put on the table in 30 minutes or less.  This recipe is made in the food processor but you can also be done by hand using a pastry cutter.  Cherry preserves are spooned into an indent in the scones before baking.  If you prefer, you can dice some dried cherries and mix them into the dough instead.  Cherry scones are delicious way to start off your day.
Cherry Scones
Ingredients:



For scones you will need:
2 cups AP flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, chopped
¾ cups whipping cream
¼ cup milk
1/3 cup cherry preserves
 
For glaze you will need:
Juice of ½ lemon
1 cup powdered sugar
1 tablespoon water
 
Directions:
 








Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.


   
In food processor combine flour, sugar, baking powder, salt and butter. Transfer to a medium bowl, and gradually stir in cream and milk until a soft dough forms. Roll out dough on a well floured surface, about ½-inch thick. Using a round cookie cutter, cut out the dough and place on prepared baking sheets. Next, using your index finger or a small, round spoon, gently make an indentation in the center of each pastry. Fill with about ½ teaspoon of cherry preserves, and bake for about 18-20 minutes, or until the edges are golden. Transfer onto a cooling rack.


   
For the glaze, combine lemon juice, powdered sugar and water in a small bowl. Using a teaspoon, drizzle glaze over each scone and let the glazed set, about 30 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.


     
In food processor combine flour, sugar, baking powder, salt and butter. Transfer to a medium bowl, and gradually stir in cream and milk until a soft dough forms. Roll out dough on a well floured surface, about ½-inch thick. Using a round cookie cutter, cut out the dough and place on prepared baking sheets. Next, using your index finger or a small, round spoon, gently make an indentation in the center of each pastry. Fill with about ½ teaspoon of cherry preserves, and bake for about 18-20 minutes, or until the edges are golden. Transfer onto a cooling rack.


     
For the glaze, combine lemon juice, powdered sugar and water in a small bowl. Using a teaspoon, drizzle glaze over each scone and let the glazed set, about 30 minutes.