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Dried Tart Cherry Scones
By Chef Tom Fraker


2 cups All-Purpose Flour
1/3 cups Granulated Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 cup Unsalted Butter chilled and cut into small pieces
1/2 cup Dried Tart Cherries
1/4  cup Sour Cream
3 tablespoons Orange Juice freshly squeezed
1 large Egg


Preheat oven to 425°F. Line baking sheet with parchment paper. In a large bowl, whisk together the first 4 ingredients. Add the chilled butter. Using your fingertips, rub in until mixture resembles coarse meal. If you have a food processor, you can mix this by using the pulse button. Mix in cherries.

In another bowl, whisk together the sour cream, orange juice and the egg. Gradually add to flour mixture, using a fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. 

Pat dough into 8-inch round. Cut into 8 equal wedges or you can use ring cutters, cookie cutters, etc. depending on the presentation you are looking for. 

Transfer to the prepared baking sheet, leaving some space between each scone. Bake until golden brown, about 12 minutes. 

Serve warm or at room temperature.