The Grapefruit Honey Yogurt scones got rave reviews from all who tasted them. So much so that a request was put in by the boyfriend. A scone, just like the grapefruit ones, but with cherries. And so, he became my sous chef.
We decided that rather than grapefruit, lemon would be a better choice for the zesty sugar. We were right.
These were so amazing. Maybe you have had dried cherries in scones before, but fresh cherries just scream spring/summer. Plus that crunchy lemon sugar topping… divine.
Lemon Cherry Scones
Adapted from Grapefruit Honey Yogurt Scones
Makes: about 12 scones
1 1/2 cups whole wheat pastry flour
1/4 cup granulated sugar
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
2 lemons, zested
3/4 cup chopped fresh cherries
1/2 cup plain Greek yogurt
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Zest the lemon and combine zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. Measure 2 tablespoons of the lemon sugar and whisk into the dry ingredients. Save the remaining lemon sugar for topping the scones just before baking.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, and plain yogurt. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey. Fold in the chopped cherries until as evenly dispersed as possible.
Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into 12 scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with [soy]milk or buttermilk, and sprinkle generously with lemon sugar. (A MUST.)
Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving.
This recipe is extremely versatile. Try it with your favorite fruit. Fresh blueberries… orange segments… raspberries… chocolate chips…
Yes, chocolate chips count as a fruit.