Homemade Dried Cherry and Orange Scones: A Simple Recipe for Perfect Breakfast & Tea Time Treats

The mere mention of ‘scones’ instantly transports me back to the lush green landscapes of Ireland, specifically to the spring of 2007. I was studying abroad in Limerick, and alongside my housemates, scones became an undeniable staple of our daily lives. We indulged in countless varieties, from store-bought delights to our own humble attempts using pre-packaged mixes – a necessity given our student budgets and my then-nascent baking skills. These were simple times, filled with laughter, learning, and the comforting aroma of freshly baked goods. We learned to appreciate the wholesome simplicity of a scone, often slathered with butter or jam, a perfect companion to a warm cup of tea.

The Enduring Charm of Scones: A Trip Down Memory Lane

There’s something uniquely comforting about a freshly baked scone. Perhaps it’s the gentle flakiness, the tender crumb, or simply the ritual of enjoying one with a hot beverage. My time in Ireland solidified my affection for these delightful quick breads. Each bite was a small piece of home, even when I was thousands of miles away. The memory of those homemade scones, simple as they were, remains vivid – a testament to how food connects us to places and experiences. This recipe aims to capture that same simple joy and comforting familiarity, bringing a taste of homemade bliss right into your kitchen.

Round or Wedge? Unraveling the Scone Shape Mystery

Back then, in the heart of Ireland, the scones we knew were always round. Whether they were ‘drop scones’ casually spooned onto a baking sheet, or meticulously rolled out and cut with a round cutter, their circular form was non-negotiable. It felt like part of their identity, a traditional shape deeply rooted in their culinary heritage. Fast forward to today, and a curious trend has emerged in the baking world: wedge-shaped scones. I often find myself wondering, “When did that happen?” While there’s certainly no harm in a triangular scone, there’s a certain traditional charm to the classic round shape that I can’t quite let go of. For this recipe, I’m sticking to tradition, offering you perfectly round, delightful scones.

However, if your heart yearns for wedges, feel free to pat the dough into one large circle and slice it into eight equal triangles before baking – the choice is ultimately yours, and the flavor will be equally exquisite regardless of the geometry. Both shapes yield a beautiful result, but there’s a certain satisfaction in replicating the traditional roundness I remember so fondly from my Irish days. It’s a small detail that makes a big difference in capturing the classic scone experience.

Why These Dried Cherry and Orange Scones are Your Next Baking Project

The inspiration for these specific scones stemmed from a delicious dilemma: I needed the perfect accompaniment for my homemade Blood Orange Curd. Toast seemed too plain, and honestly, I rarely buy bread as it often goes stale before I can finish it. Muffins crossed my mind, but ultimately, scones won the day. Why scones? Their dough is incredibly quick and straightforward to prepare. There’s no yeast involved, which means no lengthy waiting times for resting and rising. You simply mix, cut, and bake – it’s that simple, making them an ideal choice for a relatively last-minute breakfast or an impromptu afternoon tea treat.

This recipe is designed for ease and efficiency, allowing you to enjoy fresh, warm scones with minimal fuss. It’s perfect for those mornings when you crave something special but are short on time, or when unexpected guests arrive and you want to offer a truly homemade touch. The combination of sweet-tart cherries and vibrant orange zest creates a flavor profile that is both comforting and sophisticated, appealing to a wide range of palates. Plus, the satisfaction of pulling a tray of golden-brown scones from your own oven is unparalleled.

The Star Ingredients: Dried Cherries and Orange Zest

For this particular recipe, I chose dried cherries because I had a stash in my pantry that needed to be used. They provide a wonderful chewiness and a burst of sweet-tart flavor that complements the citrus beautifully, adding both texture and a delightful pop of color. To enhance their plumpness and ensure they’re soft and juicy in the baked scone, a quick soak in hot water is a simple but effective trick.

Speaking of orange zest, I initially used blood oranges for their beautiful color, but I must admit, the flavor difference isn’t distinct enough to scream ‘blood orange zest!’ Any good quality orange will lend its fragrant oils to the dough, infusing it with a bright, uplifting aroma and taste. The small granules of zest carry so much essential oil, turning a simple dough into something truly aromatic and special. These simple additions elevate the humble scone into a gourmet experience, making each bite a harmonious blend of fruit and citrus.

Customizing Your Scones: Endless Possibilities

The beauty of scones lies in their versatility. Don’t hesitate to substitute the dried cherries with other dried fruits you love – perhaps cranberries for a sharper tang, golden raisins for a classic touch, blueberries for a sweeter profile, or even chopped apricots for a touch of exotic sweetness. Each dried fruit will bring its unique character to the scone, allowing you to tailor the recipe to your personal preferences or what you have on hand. You could also skip the dried fruit entirely if you prefer a simpler scone, allowing the orange zest to take center stage, or even incorporate chocolate chips for a decadent twist.

If you’re feeling adventurous with the citrus or simply don’t have oranges on hand, lemon or lime zest would also work wonderfully, offering their own unique notes. Lemon zest provides a bright, tangy lift, while lime zest can add an unexpected aromatic freshness. Even grapefruit zest could provide an intriguing bitter-sweet counterpoint, creating a more complex flavor profile. The key is to use fresh zest, as it delivers the most potent and vibrant flavor, ensuring your scones are infused with lively citrus notes.

Maximizing Freshness: Tips for Enjoying Your Scones

While the allure of homemade scones is undeniable, their peak freshness is fleeting. These Simple Dried Cherry and Orange Scones are truly at their best when enjoyed on the same day they’re baked, or perhaps the very next morning if prepared the night before. The texture is soft, tender, and the flavors are at their most vibrant during this window. I’ve certainly had leftovers during the week, and it’s noticeable how quickly they can become a bit stale after just a day or two. The delicate crumb starts to firm up, and the initial tenderness gives way to a drier texture.

But fear not! A slightly stale scone is not a lost cause. They become perfect candidates for a delightful dunk into your morning coffee or a soothing cup of tea, softening beautifully with each dip. You can also try warming them gently in a microwave for 10-15 seconds, or in a toaster oven for a few minutes, to revive some of their warmth and tenderness. A quick re-heat can bring back much of their original charm, making them enjoyable even a day or two later. Serve them simply with butter, a dollop of your favorite jam – strawberry, raspberry, or apricot all pair wonderfully – or as I originally intended, with a generous spoonful of homemade Blood Orange Curd for a truly decadent treat. If you can find it, a dollop of clotted cream would also be a luxurious addition, transforming your breakfast into a proper English or Irish tea experience. For longer storage, cooled scones can be frozen in an airtight container for up to a month, then thawed and gently reheated when cravings strike.

Simple Dried Cherry and Orange Scones

Yield:
2 dozen

Delightful homemade scones featuring the sweet-tartness of dried cherries and the vibrant aroma of orange zest. Perfect for breakfast or an elegant tea time.

Ingredients

• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons fresh orange zest
• 5 Tablespoons cold unsalted butter, cut into tablespoons
• 1 cup dried cherries
• 1 large egg
• 2/3 cup heavy whipping cream

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Set aside.
2. In a small bowl, add the dried cherries. Pour in some hot water to cover them and let them steep until plump, about 10 minutes or so. Drain thoroughly and pat dry with a paper towel.
3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Drop in the cold butter pieces and toss with the flour mixture to coat. Using either your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the plumped and dried cherries and toss gently to distribute.
4. In a separate small bowl, beat the egg into the heavy whipping cream until combined. Pour the cream mixture into the dry ingredients and stir with a spatula or wooden spoon until everything just comes together. The dough will be wet and sticky. Gently knead the dough a few times inside the bowl, just enough to form a cohesive mass. Avoid overworking.
5. Lightly dust a clean work surface with some flour and turn out the scone dough. Gently pat or roll out the dough until it is about 1/4 inch (approximately 0.6 cm) high. Using a 2.5-inch (6.3 cm) round cutter, cut out circles and carefully place them onto the prepared cookie sheets, leaving a little space between each scone. Gather up the scraps of dough, gently re-form, and roll again until all of the dough is used up.
6. Bake for 10-12 minutes or until the scones are beautifully golden brown on top and lightly colored on the sides. If serving warm, cool for about 10 minutes on the baking sheets before transferring to a wire rack. If not serving immediately, cool completely to room temperature on a wire rack.

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Achieving Scone Perfection: Essential Baking Tips

Baking perfect scones might seem daunting, but with a few simple tips, you’ll be turning out bakery-worthy treats in no time. Mastering these techniques will ensure your scones are tender, flaky, and full of flavor every single time:

• Cold Butter is Key: This is perhaps the most crucial tip for flaky scones. Ensure your butter is very cold, ideally straight from the fridge, and cut into small pieces. When you cut the cold butter into the flour, it creates tiny pockets. As the scones bake, these pockets of butter melt, releasing steam and creating those desirable flaky layers. Warm butter will melt into the flour too quickly, resulting in a denser, tougher scone.
• Don’t Overmix: Scone dough should be handled gently. Overmixing develops the gluten in the flour, leading to a tough, bread-like texture rather than a tender, crumbly one. Mix just until the ingredients are combined and no dry streaks of flour remain. A slightly shaggy dough is perfectly acceptable, even desirable, as it indicates you haven’t overdeveloped the gluten.
• Don’t Overwork the Dough: Similar to overmixing, excessive kneading or handling after the liquid is added will make your scones tough. Once the cream and egg mixture is incorporated, gently knead the dough only a few times inside the bowl or on a lightly floured surface, just enough to bring it together into a cohesive mass. When rolling it out, do so quickly and with a light touch.
• Avoid Twisting the Cutter: When cutting out your scones, press the cutter straight down firmly and lift it straight up. Twisting the cutter can seal the edges of the scone dough, preventing them from rising as high and creating a less flaky texture in the finished product. A clean cut ensures maximum rise.
• Don’t Skimp on Cream: Heavy whipping cream adds essential richness and helps create a tender crumb. Don’t be tempted to substitute with lower-fat milk, as the higher fat content in heavy cream contributes significantly to the scone’s desired texture and luscious flavor.
• Bake at High Heat: Scones benefit from a hot oven. The initial burst of high heat (400°F/200°C) helps them rise quickly and achieve a beautiful golden-brown crust while keeping the inside tender and moist. Ensure your oven is fully preheated before placing the scones inside to ensure even baking and optimal rise.
• Pat Dry Cherries: After soaking your dried cherries, make sure to pat them thoroughly dry. Excess moisture can alter the dough’s consistency, making it too wet and leading to a less desirable texture in the baked scones.

Following these simple guidelines will significantly improve your scone-making success, ensuring each bite is a delightful combination of tenderness, flakiness, and vibrant flavor.

Whether you’re reliving cherished memories of an Irish adventure or simply seeking a comforting, easy-to-make treat for your next breakfast or afternoon tea, these Dried Cherry and Orange Scones are an absolute must-try. Their straightforward preparation, delightful texture, and bright, fruity flavors make them a perfect choice for bakers of all skill levels. They truly embody the spirit of homemade goodness – simple, satisfying, and utterly delicious. So preheat your oven, gather your ingredients, and get ready to enjoy the warmth and aroma of freshly baked scones in your own kitchen.

If you’ve fallen in love with the comforting taste of these Simple Dried Cherry and Orange Scones and are eager to explore more delightful baked goods, you’re in luck! Here are a few other recipes from my kitchen that share a similar charm and ease of preparation, perfect for expanding your repertoire of quick breads and sweet treats:

• Homemade Irish Soda Bread: A Traditional Quick Bread
• Decadent Strawberry Cream Biscuits with Homemade Strawberry Sauce
• Sweet Lemon Cherry Hot Cross Buns: A Delightful Spring Treat