Tart flavor shines through cozy Sour Cherry Scones made with Cabot Unsalted Butter. Served with a Brown Sugar and Rosemary Compound Butter crafted from even more cold, fresh-tasting Cabot Unsalted Butter, it’s an irresistible combo that’s ready to bust out of teatime and into every daypart.
Directions
- WHISK flour, sugar, baking powder, cinnamon and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
-
WHISK ½ cup heavy cream, the egg and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cherries, and then mix together until everything appears moistened.
-
POUR dough onto the counter and with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- BRUSH scones with remaining heavy cream and sprinkle with coarse salt.
- REFRIGERATE for at least 15 minutes.
-
BAKE at 350° on a sheet pan with parchment paper or silicone baking mat for 22-25 minutes or until golden brown around the edges and lightly browned on top.
-
SERVE with brown sugar and rosemary compound butter (see below).
-
PULSE the rosemary, brown sugar and salt in food processor until rosemary is finely chopped.
- ADD butter and pulse until fully mixed.
-
FORM into log in parchment and chill until ready to use.