Cherry Buttermilk Scones with Orange Zest

5 from 1 vote

Cherry Buttermilk Scones with Orange Zest

These cherry buttermilk scones are flavored with orange zest and studded with dried cherries. The dough comes together quickly and bakes up tender inside with crisp, lightly sugared tops.

Prep Time15

Cook Time20

Total Time35

Course: Baking, Breakfast

Cuisine: American

Servings: scones

Author: Erika Pitera

Ingredients

1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 orange about 2 teaspoons
1/2 cup chopped dried cherries
8 tablespoons unsalted butter cut into 1/2-inch cubes
1/2 teaspoon vanilla extract
3/4 cup buttermilk divided
1 tablespoon turbinado sugar

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Using a stand mixer (see notes about hand mixing), combine the flour, sugar, baking powder and salt.
With a paddle attachment, mix in the orange zest and dried cherries.
Add the butter and mix just enough for the cubes to be coated with flour. The butter should stay in fairly large pieces.
With the mixer at a low speed, add the vanilla extract and the buttermilk, reserving 2 tablespoons, and mix just until absorbed and the dough begins to pull away from the sides of the bowl. Do not overmix.
Turn the dough onto a separate piece of parchment paper and using floured hands, shape it into a ball. Then pat it flat into a 7-inch round about 1 to 1-1/2-inch thick.
Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
Brush the tops of the scones with the reserved buttermilk and sprinkle with turbinado sugar.
Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on a wire rack, then serve warm.

Notes

About Hand Mixing

You can mix the scone dough by hand if you don't have a stand mixer, but because you need to work with cold ingredients, the dough will be quite stiff. Be careful not to overmix it. Note: We don't recommend using a hand-held electric mixer unless your model has a very low speed.

Preparation Tip

If your dried cherries are very fresh, they may have a tendency to stick together when chopped. If so, transfer 1 tablespoon of the flour to a plastic bag, add the fruit and shake to coat. This will make chopping them easier, and it will help to distribute the fruit more evenly through the dough.

Make-Ahead Tips

Prepare the dough as instructed and chill in the refrigerator for up to 24 hours before baking. Remove them from the fridge and cut into wedges, then bake.

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