Lemon Cherry Scones

May 25, 2020
1 Rating
Photo by Stella Kaplowitz
Author Notes

I made these delicious scones for breakfast for my family during quarantine and they were enjoyed by everyone. From Joanne Chang’s lemon ginger scone recipe comes these lemon cherry and rosemary scones, that I tweaked with different flavours to make it my more my own. With the first bite, your teeth immediately sink into the tender scone, soft and buttery with the dark juicy cherries, and highlighted with a hint of fresh rosemary. The bright tangy lemon glaze and the sharp citrusy zest accents complement the rosemary, creating a perfect balance with the sweetness of the cherries and the sourness of the lemons. If you are making these for family or friends, they will surely be the winner. Unless you decide to eat them all yourself... —Stella Kaplowitz

  • Prep time 45 minutes
  • Cook time 25 minutes
  • Makes 12
  • Batter:
  • 2 3/4 cups Flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • Pinch Salt
  • 1/3 cup Sugar
  • 1 grated lemon
  • 14 tablespoons Butter
  • 1/2 cup Buttermilk
  • 1/2 cup Cold heavy cream
  • 1 Egg
  • 2 sprigs Finely chopped rosemary
  • 1 cup chopped cherries
  • Glaze:
  • 1/2 sprig Finely chopped rosemary
  • Lemon juice
  • Powdered sugar
In This Recipe
  1. Preheat oven to 350°.
  2. In a standing mixer fitted with a paddle attachment, mix flour, baking soda and powder, salt, sugar, and lemon zest for 10 seconds. Scatter cut-up cubes of butter on top of the mixture and mix for 20-30 seconds or until butter is mixed into grape-sized pieces.
  3. In a small bowl, whisk together buttermilk, egg, cream, and chopped rosemary and set aside.
  4. Slowly pour wet ingredients into dry ingredients in the standing mixer for 30 seconds or until fully incorporated.
  5. Cut up the cherries into quarters or smaller depending on the cherry size and gently put into the standing mixer for 5 seconds. Keep the mixer on low.
  6. Scoop dough into small balls and put onto a greased or parchment-lined baking sheet.
  7. Cook for about 15-25 minutes and then let cool.
  8. Whisk some lemon juice in a small bowl and keep adding powdered sugar until the consistency becomes thick enough to drizzle on the top of the scones. Enjoy!

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