Black cherry has been a favorite dessert flavor of mine for a LOOONG time. Did you know that black cherry is an actual type of cherry variety. It’s also commonly used as a flavor essence in drinks and desserts. These cherries may be hard to find, but can be easily subbed for dark cherries. A cherry scone recipe with all the signs of a good pastry. Flakey, melt-in-your-mouth scones. A perfect morning treat or after dinner dessert.

An important tip if this is your first time making scones is that the dough all comes together at the end when you add the cream. Mix it very lightly to create small pockets of wet flour then at the end press it into one shape.

Before baking your scones be sure to brush them with some extra cream to help keep the dough extra tender and act as a glue for the crunchy sugary topping. A great idea to amp up any dessert is to add a delicious crunchy sugar coating.

I’ve been baking for a while now and it’s taken me a while to get to the scones. It feels like a bit of an intermediate pastry recipe because the texture is determined on the mix of the dough. Take your time to really work the butter into the flour, gently mix the cream with the flour to hydrate slowly, then combine everything with the fruit in the end to create your light dough. DO NOT over mix or over knead the dough.

Keep your scones fresh in an air-tight sealed container. Refresh your scones in the toaster oven for a few minutes to ensure a soft warm pastry. Scones are like biscuits and they just taste so much better when they’ve been freshly baked or rewarmed for tasting. I love my scones with a cup of coffee or a schmear of whipped butter.