Scones are a favored treat in Great Britain, served warm from the oven with thick clotted cream. I’ve made my own for years. It’s become something of a Christmas morning tradition to bake these cherry scones and enjoy them while we open our holiday stocking stuffers and drink our first mugs of coffee.
These tea time treats aren’t complicated to make, they smell delicious while baking, and they taste even better. Keep a batch in your freezer to pull out and bake when company comes unexpectedly knocking at your door.
Christmas Morning Scones
1 1/4 cups whole-wheat flour
2 cups all-purpose flour
3/4 cups granulated sugar
3/4 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups oats
1 cup dried cherries, roughly chopped
10 ounces chilled butter, cut into 1/2 inch pieces
1-2 Tablespoons heavy cream
1 Tablespoon coarse sugar
Method of Preparation
- In large mixing bowl, combine all dry ingredients (except coarse sugar). Add butter and mix on medium-low speed until the mixture resembles coarse meal.
- Add buttermilk and mix until just combined.
- Turn out the mixture onto a clean work surface. With hands, quickly pat mixture into a 16″x3 1/2″ rectangle that is 1 1/2″ high. Score rectangle into ten triangles. Cover with plastic wrap and transfer to the freezer for at least two hours.
- Preheat oven to 350 degrees. Line an 11×17″ baking sheet with parchment paper. Remove dough from freezer and cut into triangles with sharp, non-serrated knife. Trim loose edges.
- Place scones two inches apart on the prepared baking sheet.
- Brush scones with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, about 30 minutes.