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Raise your hand if you like scones.
Good. Now take that hand and either grab your car keys and head to the store to buy Christmas cherries in red and green or open up your pantry and grab the Christmas cherries that you have at home.
I honestly think that I am going to eat these all year long. Man, I seriously LOVE Christmas cherries and they are perfect in my favorite scones recipe. They add just a smidge of sweetness that combats the tang of these scones and the color? Why didn’t I think of Christmas Cherry Scones before now? They’re’ even better than blueberry scones!
Come on. Just look at that. Merry Christmas to your belly.
These scones are my usual scone recipe that use sour cream to puff them up. I’m so techinical, you know. Puff. Up. Its a very cheffy term.
I wanted to see if the mixer could cut cold butter into the flour mixture properly.
Oh, it did and it did perfectly. I am pretty sure that I am going to use this method over and over again from now on to make my scones. You pop the butter in, turn the mixer on low and just leave it for a few minutes until the butter is worked in and is around the size of peas.
Then, I added in the rest of the ingredients. This dough will work your mixer like a horse, I’m warning you. Make sure that your mixer is powerful enough and that you aren’t going to ruin it.
These Christmas Cherry Scones were scone perfection.
Seve them in your favorite dish – I’m having fun using all the great snowflake Pyrex that I bought in the States last year- with butter.
So who else is a Christmas cherry lover? I can eat these plain from the container, though I do try to save them for baking. And in scones? Holy Dinah. These were a hit with everyone except my daughter that doesn’t eat scones. I don’t understand how she’s actually my child. Who doesn’t like scones?
Happy Baking everyone!
Karlynn
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Christmas Scones
Ingredients
- 1 cup of sour cream
- 1 teaspoon baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of butter
- 1 egg
- 1 cup of chopped Christmas red and green cherries – WHOLE
Instructions
- Kick the tires & light the fires to 350 degrees.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour. OR, if you have a mixer, use the paddle attachment and run it for a few minutes until the butter is broken up.
- Beat the egg and mix in into the sour cream.
- Add the sour cream mixture into the dry mixture. Either mix by hand but I’ve now found that using a mixer makes amazing scones!
- When the dough is combined, add in the WHOLE cherries. The mixer will break them up! If you are hand mixing, then chop them in half. OR keep them whole. I like a good bite of cherry in my scones.
- Divide into three equal circles. Cut each circle into six equal triangles.
- Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
- Serve and enjoy!
Nutrition
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Mary P Hoffman says
These look great!
The Kitchen Magpie says
They are one of my favorites! Very tea-time for Christmas!
Rose-Mary Hall says
Do you use maraschino or glace cherries?