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–+ servings

Michigan Cherry Vanilla Bean Scones

Sheila
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Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
30 minutes in the freezer before baking 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast, brunch, coffee time
Cuisine American, British
Servings 8 squares
Calories 545 kcal

Ingredients
  

  • 3 cups flour + more for shaping
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup cold butter cubed
  • 4 ounces cold cream cheese 1/2 a brick
  • 1 whole egg
  • 1 tbsp Vanilla Bean Paste
  • 1 cups Half and Half or milk
  • 1 cup roughly chopped Dried Cherries

icing

  • 1 cup Powdered Sugar
  • a dash of Salt
  • 1 tbsp butter
  • 2 tablespoons half and half
  • 1 teaspoon vanilla bean paste

Instructions
 

  • Combine dry ingredients in a mixing bowl. Flour, sugar, baking powder, and salt.
  • Cut cold butter into small cubes. Add butter cubes and 4 ounces of cold cream cheese to dry ingredients. Cut with a pastry cutter into dry ingredients. (You can also use your hands, to combine dry ingredients with the fats, however your hands may be too hot.) You want the mixture to be the consistency of oatmeal.
  • Rough chop 1 cup of dried cherries, add to flour mixture and toss.
  • Measure half and half into a 2 cup measuring cup, add in vanilla bean paste and egg, whisk to combine. .
  • Make a well in dry ingredients, pour in the wet, fold to combine.
  • Stop when you have dough barely combined. You do not want to over work dough. Dust counter top heavily with flour. Pour scone dough out on to flour dusted counter top. Using your hand or a dough cutter to bring dough together.
  • Line baking sheet with parchment paper. Place dough on parchment and form into a rectangle 1 inch thick. Place baking sheet in the freezer for 20-30 minutes.
  • While scones are resting in the freezer preheat oven to 400 degrees.
  • Remove from freezer, scones should feel very cold to the touch and just firm on the surface, like they are starting to freeze, but not all the way through. With a sharp knife score /cut the scone dough into 8 equal pieces cutting about half way through.
  • Place in in preheated oven and bake for 20-25 minutes. If you have a digital read thermometer the internal temp should be between 190-200℉.
  • Remove from oven and lift off baking sheet by picking up parchment paper at both ends, place on a cooking wrack.
  • Whisk icing ingredients together until smooth, drizzle over cooled scones.

Notes

Note: If you do not have half and half you can use milk. Also if you do not have vanilla bean paste you can use pure vanilla extract. The flavor will not be as intense, and you won't get the vanilla bean flecks in the dough and icing. 

Nutrition

Calories: 545kcalCarbohydrates: 79gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 63mgSodium: 638mgPotassium: 171mgFiber: 2gSugar: 41gVitamin A: 1IUCalcium: 142mgIron: 2mg
Keyword baked goods, baking, bread baking, breakfast,, brunch, buiscut, cherry, dried cherries, michigan, scone, vanilla, vanilla bean
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