Breakfast Breads: Samovar Cherry Scones

One of my favorite scones...more on the cakey side

Breakfast Breads: Samovar Cherry Scones

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  • Prep Time


  • Total Time


  • Servings



  • 6

    cups all purpose flour

  • tsp. salt

  • ¼

    cup granulated sugar

  • 3

    tbsp baking powder

  • ½

    cup dried cherries, cut in half

  • zest of 1 lemon

  • 1⅛

    cup cold butter, cut into pea-sized pieces

  • 3

    eggs, beaten

  • cups heavy cream

  • ½

    cup buttermilk

  • ½

    cup honey

  • tsp. vanilla

  • 2

    egg yolks, beaten

  • ½

    cup oats

  • ¼

    cup sugar

  • salt


Preheat oven to 375 degrees F. Sift all dry ingredients into a large bowl, then add cherries and lemon zest. Quickly cut the butter into the flour, but do not over mix; you should still see chunks of butter. In a separate bowl, mix eggs, heavy cream, buttermilk, honey and vanilla. Add wet ingredients to dry ingredients and mix with a fork. When mostly wet, use floured hands to bring the dough together. Place the dough onto a floured work surface and shape into a large oval (should be 2" thick). Brush with egg yolk, then sprinkle on oats, sugar and salt. Cut into 8 triangles, place on baking sheet lined with parchment paper and bake for 10 minutes. Turn sheet and bake an additional 10 minutes (or until golden).


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