Let’s get started!

Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.

In a medium sized bowl add the flour, sugar, baking powder, baking soda, and salt, stir to combine. Grate in the frozen butter and use your hands to work it into the flour mixture until pea sized lumps form.

Lightly dust the parchment paper with flour and turn the dough out onto it. Flatten with your hands until it resembles a 7″ disk and is about 1″ thick.

Sprinkle with the turbinado sugar and cut into 8 wedges. Place each wedge about 2 inches apart on the baking tray.

Bake for 15-18 minutes or until golden brown. Allow to rest on tray for 5 minutes.

Top off with a dollop of yogurt and a cherry! Enjoy warm with a cup of tea!

Check out the video on how to make it:

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Orange Cherry Scones

Brighten your day with these delightful orange cherry scones! Bursting with tangy citrus and tart cherries, they’re perfectly buttery with just the right crumble, easy to make, and ideal for breakfast or tea-time treats.

Makes: 8 scones

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Ingredients

  

• 2 cups flour
• ⅓ cup + 1 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 stick butter frozen
• 1 large egg
• ½ cup yogurt
• 1 tbsp orange zest
• 1 tsp vanilla paste
• 1 cup frozen cherries coated in a tablespoon of flour
• 1 tsp turbinado sugar

Instructions

 

• Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl add the flour, sugar, baking powder, baking soda, and salt, stir to combine. Grate in the frozen butter and use your hands to work it into the flour mixture until pea sized lumps form.
• You can either add the frozen cherries now or after the wet ingredients.
• In a separate bowl, mix together the egg, yogurt, orange zest, and vanilla paste until smooth. Pour into the flour-butter mixture and mix together until smooth.
• If you haven't added the cherries yet, do so now.
• Lightly dust the parchment paper with flour and turn the dough out onto it. Flatten with your hands until it resembles a 7" disk and is about 1" thick.
• Sprinkle with the turbinado sugar and cut into 8 wedges. Place each wedge about 2 inches apart on the baking tray. Bake for 15-18 minutes or until golden brown. Allow to rest on tray for 5 minutes.
• Top off with a dollop of yogurt and a cherry! Enjoy warm with a cup of tea!