Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread
Prep time: 
Cook time: 
Total time: 
Yield: 8 scones
Cherry-Vanilla Scones:
  • 1 large egg
  • ½ cup sour cream
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon pure almond extract
  • 2 cups plus 2 tablespoons all-purpose flour, divided (plus a little more to roll out the dough)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • ½ cup (1 stick) unsalted butter, chilled and cubed
  • ¼ cup dried cherries, chopped
  • 1 egg lightly beaten with 2 teaspoons water, for eggwash
  • Jam, for serving
Vanilla Cream Spread (for serving):
  • 2 tablespoons butter, softened slightly
  • 6 tablespoons sour cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon pure almond extract
  1. For the scones, in a small bowl, whisk together the egg, sour cream, vanilla bean paste, and almond extract; set aside.
  2. Add the following to the bowl of a food processor: 2 cups flour, baking powder, baking soda, salt, and sugar; pulse to combine. Add the butter and pulse a few times until it looks like coarse meal and you have a few pieces the size of peas. Gradually stream in the egg mixture while pulsing, being careful not to over-mix (the dough will be a sticky). (Alternatively, you can make the dough by hand; just whisk together the dry ingredients, cut the butter in with a fork, and then stir in the wet ingredients.)
  3. Turn the dough out into a large bowl and sprinkle the remaining 2 tablespoons flour and the cherries on top; gently knead the dough a couple times to incorporate. Shape the dough into a ball and flatten it slightly into a disk; wrap in plastic wrap and refrigerate until chilled, at least 2 hours (overnight is fine).
  4. Preheat oven to 425F and line a baking sheet with parchment paper or a silpat liner.
  5. Turn the dough out a lightly floured surface and flatten it into a ¾ inch-thick circle. Use a floured 2½ inch cookie cutter to stamp out the scones, then gather up the dough scraps and repeat (you should get about 8 scones total).
  6. Transfer the scones to the prepared baking sheet and lightly brush the tops with eggwash. Bake until light golden brown, about 14 to 16 minutes.
  7. Meanwhile, mix together all ingredients for the Vanilla Cream Spread, leaving a few lumps if desired to resemble clotted cream.
  8. Serve the scones warm with the Vanilla Cream Spread and/or jam.
Recipe by An Edible Mosaicâ„¢ at