These Cherry Vanilla Scones are the perfect breakfast treat. Lightly sweet, deliciously buttery, tender to fall into your hands and full of dried cherries and vanilla bean.
- ½ cups Butter, Cold
- 2-¾ cups All purpose flour
- ⅓ cups Sugar
- 4 teaspoons baking powder
- ¾ teaspoons Salt
- 1 cup Dried cherries
- 1 cup Plus 3 tablespoons heavy cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Vanilla dough
Line a baking sheet with parchment paper.
Cut the cold butter into 1/4 inch cubes. Put the butter in a bowl and place in the freezer for 15 minutes.
In a medium bowl, combine flour, sugar, baking powder and salt.
Take the butter out of the freezer and add it to the dry ingredients. Mix, using your fingertips to pinch the butter into the flour mixture until it becomes a coarse, crumbly mixture. The butter will be the size of small pebbles. Alternatively, you can use a pastry blender. If you feel the butter softening while mixing, put the bowl in the fridge for 10 minutes, then continue.
Stir in the dried cherries. Add the cold heavy cream, vanilla extract and vanilla paste. Use a wooden spoon to stir and combine the mixture. Be careful not to overmix. Stop just when the flour is completely incorporated.
Lightly dust your work surface with flour and pour the dough onto the work surface. It may still feel a bit loose and crumbly at this point. Knead it gently several times until it forms a more cohesive mass.
Shape the dough into an 8 inch circular disc. Then use a scraper or knife to cut it into 8 equal pieces.
Carefully transfer the scones to your lined baking sheet, then refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 400°F.
Bake for 18 to 22 minutes, until the edges are just beginning to brown.