Cherry and Orange Scones

cassie thornburg


If you've never eaten a scone, you have been missing out on one of the most delicious tea-time and breakfast treats. If you've eaten a well-made scone, then you know they are heavenly, ESPECIALLY with clotted cream!!!! (Google it).

If you've eaten a scone and thought to yourself, "this is a dry, crumbly mess that tastes like cardboard", then you've never really eaten a good scone and you need to do yourself a favor and make this recipe.

The key to lighter scones (and also in biscuits as well) is to NOT overwork the dough! Knead the dough JUST until it comes together and you will have a fantastic result.

(Said with a British accent) ~ DO enjoy these scones with a proper cup of tea.


★★★★★ 1 vote

20 Min
10 Min


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1/2 c
dried sweet cherries (you can also use dried cranberries - trader joes has dried orange flavored cranberries which work well in this recipe but the cherries are my favorite)
2 c
all purpose flour
3 Tbsp
brown sugar
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1/4 c
butter, cold - cut into small pieces
zest of one orange
8 oz
sour cream
egg yolk, beaten
egg white, slightly beaten


1 c
powdered sugar
1 Tbsp
orange juice, fresh
1/4 tsp
vanilla extract

How to Make Cherry and Orange Scones


  • 1Preheat oven to 400 degrees.
  • 2Pour boiling water over cherries to cover; let stand 5 minutes, drain well.
  • 3In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir in drained cherries and orange zest. Make a well in the center.
  • 4Add butter to mixture and blend with fingers or pastry cutter until it resembles course crumbs.
  • 5Here's how it should look...
  • 6In a small bowl, stir together the sour cream and egg yolk. Add all at once to flour mixture. Using a fork, stir until combined (mixture will be dry).
  • 7Here's how it should look...
  • 8Turn dough onto lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes, or until it comes together and is smooth. Pat into a 7 inch circle. Cut into 8 wedges.
  • 9Arrange wedges on a baking sheet lined with parchment paper, about 1 inch apart. Brush with egg white. Bake for 10 - 12 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
  • 10Outta the oven....
  • 11Drizzle with Powdered Sugar Glaze if desired.
  • 12Stir together 1 C powdered sugar, 1 TBL orange juice and 1/4 tsp vanilla. Stir in more orange juice if needed, 1 tsp at a time, til of drizzling consistency.

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