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Cherry Vanilla Scones

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 16 scones


2 1/4 cups all-purpose flour

1 teaspoon salt

1 Tablespoon baking powder

3 1/2 Tablespoons granulated sugar

2 eggs, divided

1 egg yolk

1 teaspoon vanilla extract

1/2 cup heavy cream

1/2 cup buttermilk

2 cups pitted, quartered Bing cherries

2 Tablespoons water

Adapted From:

If you’ve never tried homemade scones fresh from the oven, try these!

In a large bowl, sift together the flour, salt, baking powder and sugar. Cut the butter into the dry mixture with a pastry cutter or incorporate with your fingers until the butter pieces are pea-size. In another large bowl, whisk together 1 egg, the egg yolk, vanilla, heavy cream and buttermilk. Use a large spatula to fold the wet ingredients into the dry just until a dough begins to form. Mix in the cherries and form the dough into two 5-inch rounds, wrapping each tightly in plastic wrap. Refrigerate for 1 hour.

In a small bowl, whisk together the remaining egg with the 2 tablespoons of water. Preheat the oven to 400F. Cut each round into 8 equal, triangle-shaped pieces. Place the scones on a lightly oiled baking sheet, brush each one with the egg wash and bake for about 15 minutes until browned and cooked through. Transfer the scones to a cooling rack and serve warm or at room temperature.