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Cherry-Blueberry Cream Scones

  • Yield: 14 scones 1x

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Ingredients

Scones

  • 1 cup Bing cherries, pitted and quartered
  • 1/2 cup blueberries
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2/3 cup sugar
  • 1/2 cup white chocolate chips
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1 1/3 to 1 1/2 cups cold heavy cream

Topping

  • 1 Tbsp cold heavy cream
  • 1 Tbsp Turbinado sugar

Instructions

  1. Line a rimmed baking sheet with parchment paper and arrange cherry slices and blueberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; set aside 1 tablespoon mixture to toss with cherries and blueberries. Fold in white chocolate chips.
  2. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Toss frozen cherries and blueberries with reserved flour mixture; add to bowl and fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  4. Brush scones with cream and sprinkle with turbinado sugar. Bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.


Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with turbinado sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.


Nutrition

  • Calories: 230
  • Carbohydrates: 38
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