Cherry Scones
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 400 g flour
- 90 g suar
- 1 point vanilla sugar
- 3 teaspoons, leveled baking powder
- 1 pinch (s) salt
- 100 g butter, cold
- 100 ml buttermilk
- 1 egg (s)
- 1 tablespoon lemon peel, grated, untreated
- 100 g cherry (s), dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Mix 350 g flour, sugar, vanilla sugar, baking powder and salt in a bowl. Cut the cold butter into small pieces and knead everything well with your hands. The dough is then very crumbly.
- Work in and knead all remaining ingredients except for the cherries. If the dough is not yet easy to roll out, i.e. too sticky, add as much of the remaining flour as is necessary, but not more. Then the cherries can also be kneaded. If whole cherries are too big for you, you can of course chop them up.
- Halve the dough and shape into two balls. Roll these out on a work surface lightly dusted with flour, 2 cm thick. Cut each into 6 parts like a cake. Sprinkle with sugar and bake on a baking tray lined with baking paper for approx. 15-16 minutes until the edges are golden brown.
- TIP: Instead of cherries, dried (sweetened) cranberries are also suitable. Of that, however, 50 g is enough.
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