1/2 to 3/4 cups
heavy cream, plus more for brushing
large egg, lightly beaten
dark brown sugar
(1 stick) cold unsalted butter, cut into pieces
dried sour cherries, chopped
confectioners’ sugar, sifted
butter, salted or unsalted
In This Recipe
Preheat oven to 375°F. In a small bowl, mix together ½ cup cream and egg. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
Add the butter and toss to combine. Using your fingers, smoosh each of the butter pieces into a flat disc. Stir in the cherries and pecans.
Drizzle in the cream mixture and stir with a fork until crumbly but combined. Add up to ¼ cup more cream, 1 tablespoon at a time, as necessary but stop before the mixture is too wet. Tip the mixture out onto a parchment-lined baking sheet and pat it into a small rectangle, about 4 by 6 inches. Using a sharp knife or a bench scraper, cut the rectangle into 8 equal pieces. Freeze for 15 minutes. Brush the tops with heavy cream.
Bake until the scones are golden brown and set, about 22 minutes. A toothpick inserted into the center of one scone should come out clean. Transfer the sheet to a rack to cool.
Meanwhile, prepare the glaze. Heat the maple in a small pot over medium heat until it has reduced to ½ cup. Be careful not to cook the maple to vigorously otherwise it will harden.
Whisk in the confectioners’ sugar, butter, and salt. Let the glaze cool and thicken for 5 to 10 minutes, stirring occasionally, before drizzling over the top of each scone. Drizzle over the top of the scones. Let stand until set, 15 minutes. Scones are best the day they are made.