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Dried Cherry Scones

February 17, 2010

My mom has been in the habit for almost 30 years of making large, filling breakfasts for her family. As a child, there was nothing better than a plate full of half-dollar sized pancakes waiting for us on the breakfast table (or maybe it was being able to boast eating 20 pancakes that morning to our friends…) or the cinnamon rolls she would make only for special occasions like Christmas and Easter. With all of us out of the house now, those times of making large breakfasts are growing fewer and farther between for her, but in an effort to carry on that tradition, I’ve begun implementing special occasion breakfasts in our home (let’s be serious, I’m not going to make a large breakfast every morning for just two of us!).

This brought me to the decision to make another special surprise for my Valentine on Sunday. The last time we were visiting my parents, my mom made a variety of scones for breakfast one morning. Will was so excited. His taste buds were needed to try every one, and some of them twice! The scone I remembered to be his favorite from that English-inspired breakfast happened to work perfectly for the Valentine-inspired breakfast I wanted to prepare for him. The scone is surprisingly light (many scones tend to be heavy and leave your mouth feeling dry), and every bite is filled with dried cherries. To stay with my Valentine-theme, I formed these scones into hearts, but you can pat the dough and use cookie cutters to obtain any shape for your scones.

Dried Cherry Scones

Adapted from Blacksmith Inn’s recipe

Time: 20 minutes prep; 15-18 minutes baking

Serves: 8


2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chilled butter, cut into pieces

1 egg

2/3 cup heavy whipping cream

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup dried, unsweetened cherries

sugar for sprinkling on top.


Preheat over to 325 degrees. Combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be sticky. Turn onto floured surface and knead four to five times with floured hands. Pat out into 1/2-inch thick and cut circles (or form hearts, as pictures indicate). Place on a greased baking sheet (or Silpat mat on a baking sheet), and sprinkle lightly with sugar. Bake for 15 to 18 minutes. Serve and enjoy!

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