Tangy Lemon Cherry Scones with Sour Cream Recipe

Description

These sour lemon cherry scones are bright, crumbly, and full of tang. Lemon zest, optional candied peel, and tart dried cherries are folded into a tender sour cream scone dough. The sour cream keeps the interior moist while the exterior bakes to a crunchy golden brown. Serve warm with jam or butter for an irresistible springtime breakfast or snack.

Ingredients

Candied Lemon Peel (optional)

• 2 lemons
• 1 1/4 cups granulated sugar
• 1/4 cup light corn syrup or Lyle’s Golden Syrup
• 1 1/2 cups water (for simmering with the peel)

Lemon Cherry Scones

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2″ cubes (1 stick)
• 1 cup dried tart cherries
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon ground ginger
• 1/4 cup lemon zest (about 2 lemons)
• About 1/4 cup candied lemon peel, chopped (optional)

Egg Wash & Topping

• 1 egg
• 1 tablespoon milk or water
• Pinch of salt
• 1/4 cup raw sugar for sprinkling

Instructions

Candied Lemon Peel

1. Wash the lemons well. Using a vegetable peeler, remove the peel in wide strips, avoiding as much of the white pith as possible. If pith remains, trim it off with a small knife.
2. Place the peel strips in a heavy pot and cover with 1 cup cold water. Bring to a boil, then drain. Repeat this boiling and draining process three times to reduce bitterness.
3. Add the blanched peels to a medium saucepan with 1 1/2 cups water, 1 cup sugar, and 1/4 cup light corn syrup. Simmer gently for 15–20 minutes, until the peels are translucent and the syrup thickens.
4. Remove the peels to a rack and let them cool and dry for at least an hour. Roll the cooled strips in granulated sugar, then chop into small 1/4″–1/2″ pieces. Set aside for the scones.

Sour Lemon Cherry Scones

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger until evenly combined.
3. Cut the cold butter into 1/2″ cubes. Use a pastry blender, two knives, or the paddle on low speed to work the butter into the flour mixture until the pieces resemble small almonds.
4. Stir in the lemon zest, candied lemon peel (if using), and dried cherries until distributed through the dry mix.
5. Whisk the eggs and sour cream together until smooth. Pour about two-thirds of this mixture into the dry ingredients and gently fold until the dough just begins to come together. Add the remaining liquid and fold very gently; the dough should remain rough and slightly shaggy.
6. Turn the dough onto a lightly floured surface. Gather it together with any loose bits and pat into two flat disks about 4″–5″ across. Do not overwork the dough; keep it chunky for a flaky texture.
7. Cut each disk into six wedges and arrange them evenly on the prepared baking sheets, leaving space for spreading.
8. Make the egg wash by whisking the egg with the milk or water and a pinch of salt. Lightly brush the tops of each wedge, then sprinkle with raw sugar.
9. Bake for 25–30 minutes, rotating the pans once halfway through, until the scones are a deep golden brown and firm to the touch.
10. Transfer the baked scones to a cooling rack for at least 10 minutes before serving. They are excellent warm with jam, butter, or simply on their own with coffee or tea.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes