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The sweetness of dark cherries combine with the sourness of sour cream perfectly in an easy to make, classic scones recipe. You’ll love how quickly this sour cream and cherry scones comes together.

The hubby, Frenchman, boy and I love to have relaxing weekend brunch type meals. You know the type–settled in with steamy cups of coffee, plenty of lively conversation, and great food.

Great food is the key to nearly any decent gathering in my home. Sure, you can relax over coffee and conversation, but adding in some great food just makes it all better. Brunch generally consists of coffee, juice, protein such smoked salmon or eggs and turkey sausage and sweet breads.

Scones are actually very easy to make. Once you get the hang of them, you can create all different types of flavors, from sweet to savory. The Frenchman loves to dip his into his hot chocolate or coffee in the morning. The boy just washes his down with a glass of cold milk.

What are classic scones?

Classic scones from England are more commonly round in shape, just like the American biscuits. However, the triangle shape is very often seen in America and in coffee shops. Both are equally easy to make. What makes this recipe a classic scones recipe is that it is light, fluffy, and moist.

Cutting your scones

Like biscuits, when you use a glass or dull knife to cut them, the dough can flatten. Using a very sharp knife to make your cuts carefully will keep the dough from closing, and allow it to rise. This gives it a higher, more fluffy texture.

The sweetness of dark cherries combine with the sourness of sour cream perfectly in an easy to make, classic scones recipe. #easyscones #scones #cherries

Scones You'll Love

Name: Sour Cream Cherry Scones
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 cups whole wheat pastry flour; 3 Tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 5 Tablespoons very cold butter, cut into cubes; 1 cup sour cream; 1 egg; 1 cup frozen cherries, chopped slightly.

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Ingredients for an easy scones recipe:

Whole wheat pastry flour
Granulated sugar
Baking powder
Baking soda
Salt
Cold butter
Sour cream
Egg
Cherries

Making your sour cream and cherry scones:

Preheat oven, and line pan with parchment paper.
Combine dry ingredients in large mixing bowl.
Cut cold butter into flour mixture.
In a separate bowl, whisk together sour cream and egg.
Stir wet ingredients into dry.
Turn out onto a prepared baking sheet or stone.
Pat dough into circle, and cut into triangle pieces.
Bake, then separate pieces and bake a bit longer.
Allow to cool before serving.

What kind of cherries should I use?

I like dark cherries for baking, as they tend to be richer in flavor. You can use fresh, or frozen cherries in this recipe.

Do I have to use whole wheat flour?

The depth of flavor in the whole wheat pastry flour blends very well with the cherries. Pasty flour is preferred as it is lighter and lends itself to more flaky scones than plain whole wheat. Having said that, you can easily substitute all purpose flour or even regular whole wheat flour.

Sour Cream Cherry Scones

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A classic scones recipe with dark cherries and sour cream. So easy and delicious!

Ingredients

2 cups whole wheat pastry flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons very cold butter, cut into cubes
1 cup sour cream
1 egg
1 cup frozen cherries, chopped slightly.

Instructions

Preheat oven to 400 degrees.
In a medium sized bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut cold butter into flour mixture until the size of little peas and is course and crumbly.
In a separate bowl, whisk together sour cream and egg.
Stir egg mixture into flour mixture until just moistened.
Turn out onto a floured surface and kneed 8 times.
Pat dough into an 8 inch circle.
Cut into 6-8 triangle pieces and place cut circle onto parchment lined baking sheet.
Bake for 15 minutes, then separate pieces and bake for an additional 5 minutes.
Allow to cool for 10-15 minutes before serving.
Store in an air tight covered container for up to 2 days on the counter, or wrap each individually in freezer bags and freeze for a quick breakfast on the run.

Sour Cream Cherry Scones Classic Recipe