Fresh Cherry Scones Recipe

In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.

Cut in cold butter cubes with pastry cutter and/or fingers until resembles cornmeal.

Place flour mixture in freezer for 10 minutes.

In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.

Remove flour mixture from freezer, then pour in the egg and cream mixture. Stir together with a wooden spoon until just combined. Mix in the cherries and any leftover flour, to form a shaggy dough.

Place the dough on a well floured surface and gently bring the dough together with your hands to combine any loose flour. Careful not to overwork the dough. 

Using floured hands, gently pat the dough into an 7 to 8-inch circle about 1-inch thick. Cut the circle in half with a bench scraper or sharp knife and then each half into thirds for a total of six triangles.

The dough is more moist than traditional scone dough, so I use a pie server or flat spatula to transfer the scones onto the baking sheet, spacing them 1.5-2 inches apart.

Use the remaining heavy cream to paint a thin coating on top of the scones. Generously sprinkle with coarse or sparkling sugar.

Preheat oven to 400℉ / 200℃ / 180℃ Fan (convection). 

Place pan on the middle oven rack and bake for 18-20 minutes, or until golden on the edges.

Let pan cool on baking rack for 10 minutes before removing scones and eating!!