Sour Cherry Scones

You will need concentrated juice to make these sour cherry scones. They lend both flavour and colour to the tea time treat, and should be served with a floral or berry jam.

Sour Cherry Scones
Sour Cherry Scones
Head straight on to the Recipe For ♥ Sour Cherry Scones ♥
Let’s talk about scones

The first debate around scones is how you pronounce the word scone. Depending on where you live, it will either be skon as in gone, or skohn as in tone. I love this little cracked quatrain to show the difference:

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.

Then there is the issue of what order you layer the cream and jam. When having a cream tea are you a jam first, cream on top person? Or do you put the cream on first, and the jam second? Personally, cream teas are not my favourite, and I am quite happy to eat my scones as is, maybe with a bit of butter, and probably with some jam.

Making Sour Cherry Scones

Prior to making these scones, I have made 27 different types of scones. This traditional British baked treat is made with flour and uses baking powder as a leavening agent. They are usually slightly sweet and often glazed with an egg wash or milk. International Scone Week challenges me to make new flavours and this batch was inspired by our flights on Turkish Airlines. After our first return flight I went and bought sour cherry concentrate. Mixed with water, it makes for a refreshing drink. However, it is not the same as the juice we got on the plane. As I had a fair amount of the concentrate to use, I decided to adapt my pomegranate scones and make sour cherry ones.

Take a look at this inspiring recipe for ♥ Sour Cherry Scones ♥ for #ISW2024 from Lavender and Lime #LavenderAndLime Share on X

Sour Cherry Scones

 

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Sour Cherry Scones

These are sweet and tart and so easy to make
Recipe Category: Baking
Makes enough for: 8 scones
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the scones

  • 225 g self raising flour plus extra for dusting
  • 30 g xylitol
  • 1 pinch fine salt
  • 30 g butter, cubed
  • 130 mls milk, plus extra for glazing
  • 20 mls sour cherry concentrate

Method

  • Place the flour, xylitol and salt into a stand mixer bowl
  • Beat on a slow speed to combine
  • Add the butter and beat until the mixture resembles bread crumbs
  • Place the milk and sour cherry concentrate into a mixing jug
  • Whisk to combine
  • With the mixer running, slowly pour the milk in and mix until a dough forms
  • Turn the dough out onto a lightly floured surface
  • Roll into a ball and gently press down until 2cm thick
  • Cut 8 wedges and place onto a lined baking tray
  • Brush some milk on to the top of the scones and place into the fridge for 30 minutes
  • Preheat the oven to 220° Celsius
  • Place into the oven and bake for 20 minutes
  • Remove from the oven and place onto a wire rack to cool
  • Serve warm with jam and cream (optional)

This is my first submission to ISW2024.

See the links below for blog posts I published on August 12:

Lavender and Lime Signature

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17 thoughts on “Sour Cherry Scones

  1. So do you use the same amount of sugar as xylitol? I’ve not heard of sour cherry concentrate. Maybe our delis will have it? :=) Happy scone week Tandy!
    cheers
    sherry

  2. These really look good. I love scones a lot and have to try with sour cherry concentrate.

  3. These look and sounds delicious..I don’t have sour cherry concentrate I can get sour cherries but not often a bit hit and miss but I will make them when I do in the meantime I do have pomegranite molaasses…

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