Sunday, November 6, 2011

Cherry Lemon Scones

Cherry Lemon Scones with Lemon Glaze

Once you try these, it's hard to go back eating the store bought kinds because homemade scones are the best! They're easy to make, no fancy gadgets necessary, and they're just simply delicious! I apologize for the lack of photos and the poor quality. I had to use my cellphone camera... :-(

Cherry Lemon Scones
For the Scones:
  • 1 1/2 C. flour
  • 3 T. sugar
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 T. frozen butter, cut into small cubes
  • 1/2 C. milk
  • 1 T. lemon juice
  • 1/2 C. of dried cherries
  • 1 tsp. lemon zest, grated
For the Glaze:
  • 1/2 C. of powder sugar, sifted
  • 1 T + lemon juice

  • Preheat oven to 425 F.

    Combine milk and lemon juice and leave it to curdle. Combine and mix together flour, sugar, baking soda, baking powder, and salt. Add butter and work the butter into the flour mixture until it resembles coarse cornmeal.

    Add the dried fruits, lemon zest, and the curdled milk. Combine to mix

    Place the dough onto a floured surface and shape the dough into a log. Cut into 6 to 8 triangles. Bake for 10- 15 min, let them cool on the pan for 5 minutes before transferring to the cooling rack. Drizzle the scones with the glaze once they're completely cooled.

    For the glaze: Combine the sifted powder sugar and 1 T of lemon juice. You may need to add more to get the right consistency but make sure to do it one drop at a time since the consistency can drastically change from perfect to runny by just a few drops. You want the consistency to be like Elmer's glue; smooth enough to drizzle, but not too runny.

    Enjoy and Happy Baking!


  1. These look delicious.
    - Another thing I can't wait to try!

  2. My boyfriend is hooked on these things. I've been making them almost every week since I found the recipe. As soon as he runs out of them, he buys another bag of cherries and 3 lemons and mopes until I make them again Hahaha. Thanks for a great recipe. Apparently ill be making them weekly for the rest of my life :p