Cherry-Vanilla Scones
Ingredients
-
1½ cups all-purpose flour
-
½ cup cake flour
-
¼ cup sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
½ cup unsalted butter
-
1 vanilla bean
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
In the bowl of the food processor, combine the all-purpose flour, cake flour, sugar, baking powder and salt. Pulse a few times to combine.
1½ cups all-purpose flour
½ cup cake flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
food processor
measuring cups
measuring spoons
Add the butter
Scatter the butter pieces over the dry ingredients, then pulse until the butter has been processed into very small pieces and the mixture resembles coarse cornmeal, about 5 pulses.
½ cup unsalted butter
Scrape the vanilla bean seeds
With a paring knife, split the vanilla bean lengthwise. Use the back of the knife to scrape the seeds out into a small bowl.
1 vanilla bean
paring knife
small bowl
chopping board
Add the wet ingredients
Add the sour cream, heavy cream, egg, vanilla seeds and vanilla extract. Pulse until the dough begins to come together and gather into a rough ball, about 8 pulses. Do not overmix (it’s fine if there are a few patches of dry ingredients visible).
½ cup sour cream
2 tablespoons heavy whipping cream
1 large egg
1 teaspoon vanilla extract
Add the cherries
Scrape the dough into a large bowl and add the chopped cherries. Mix with a spatula, folding dough over itself a few times to evenly disperse the cherries and absorb any dry ingredients that may not be incorporated yet.
½ cup dried cherries
large bowl
spatula
Shape and slice the dough
Transfer the dough to a lightly floured surface. Using floured hands, gently pat the dough into a circle about 1” high. Cut the circle in half, then into quarters. Cut each quarter in half again to make 8 triangular scones.
all-purpose flour
knife
Brush the scones with cream
Transfer the scones to the June Pan, arranging them about 1” apart so they have room to expand. Brush the top of each scone with heavy cream. If using, lightly sprinkle the tops of the scones with the sugar.
June Pan
pastry brush
2 tablespoons heavy whipping cream
1 tablespoon sugar
Bake the scones
Transfer the June Pan to the middle shelf of the June Oven. Bake 12 minutes, until the scones are puffed and lightly golden brown on top. June will notify you when the scones are ready. If desired, follow on-screen instructions to continue cooking.
Serve the scones
Remove the scones from the June Oven. Serve hot. Cooled completely, leftover scones will keep in an airtight container at room temperature up to 2 days. Use the Reheat cook mode for 5 minutes to refresh.