Delight in these Cherry Bliss Cream Scones, a perfect balance of sweetness and richness, ideal for any occasion.
Soak the dried cherries in boiling water for about 10 minutes, then drain and set them aside.
Soaking the cherries helps them become plump and juicy, enhancing their flavor in the scones.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and cream of tartar.
Ensure the dry ingredients are well mixed to distribute the leavening agents evenly.
Cut the cold butter into the dry mixture using a pastry blender until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the egg, sour cream, and half-and-half cream.
Whisking the wet ingredients ensures they are well combined before adding to the dry mixture.
Add the wet mixture to the dry ingredients and stir until a soft dough forms.
Mix just until combined to avoid overworking the dough, which can make the scones tough.
Turn the dough onto a lightly floured surface and gently knead it six to eight times, incorporating the cherries.
Be gentle while kneading to maintain a tender texture in the scones.
Divide the dough in half, roll each portion to about 1/2 inch thick, and cut into 8 wedges.
Use a sharp knife or a bench scraper for clean cuts, which help the scones rise evenly.
Place the wedges on a lightly greased baking sheet. Brush the tops with beaten egg white and sprinkle with coarse sugar.
The egg wash and sugar topping give the scones a beautiful golden color and a sweet crunch.
Bake in a preheated oven at 400°F (200°C) for 12-15 minutes or until golden brown.
Keep an eye on the scones towards the end of baking to prevent over-browning.
Allow the scones to cool slightly before serving. Enjoy them warm or at room temperature.
Serve with clotted cream or jam for an authentic scone experience.
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