These delectable cherry scones are a signature item at The Sycamore Kitchen in Los Angeles.


  • 1 2/3 cups flour
  • 3 1/2 T. sugar
  • 1 1/2 T. baking powder
  • 1/8 t. salt
  • 3 oz. butter, cold
  • 2/3 cup + 1 T. cream
  • 1/2 cup dried sour cherries, plumped
  • 1/2 t. orange zest


Step 1

Put dry ingredients in mixer bowl with paddle attachment.

Step 2

Cut the butter into 1/2 inch cubes and paddle until the butter is pea size. Drizzle in wet cream.

Step 3

Turn machine back on for a couple seconds, add cherries and orange zest.

Step 4

When just combined, turn off machine and empty bowl onto counter and pat dough together, forming a rectangle.

Step 5

Roll to 1 1/2 inch thick. Cut into triangles.

Step 6

Let chill in refrigerator for at least 30 minutes.

Step 7

Brush with cream and sprinkle raw sugar on top.

Step 8

Bake at 375, convection for about 10 min. Serve with jam, butter or clotted cream.