Book Club Sour Cherry Scones

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My book club had our Frebruary meeting yesterday and in addition to a great discussion on our book choice, Dominicana by Angie Cruz. I served up Sour Cherry Scones made with Bon Maman Cherry Jam. Here’s the recipe! (Admittedly, the scones weren’t too Dominican a recipe but I used what was in the pantry. Who doesn’t love scones?)

Since I’m a cookbook author and professional baker, one of the perks of my book club is that its hostess always brings fresh baking for the tea and coffee. In truth, I’m thrilled I found another place to bestow my test baking!

Dominicana is a wonderful read — not only a great narrative but it captures New York ,circa 1965 via the perspective of a newcomer who goes from a simple childhood in the Dominican Republic to becoming a child bride in Washington Heights.

Sour Cherry Cream Scones
So many scone recipes and yet, each one is different. This makes an exceptional tender, flaky, crisp outer but soft inside, sort of scone. It uses Bonne Maman (or any brand) cherry jam that is smeared in the scones before baking adding both eye and taste interest.

3 cups all-purpose flour
3/4 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
3/4 cup unsalted butter
½ teaspoon baking soda
1/3–1/2 cup whipping cream or more, as required
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 egg
1/2 cup cherry jam

Whipping cream
Sugar, for sprinkling

Preheat oven to 400 F. Line doubled up baking sheets (one inside another) with parchment paper.

Place all dry ingredients in a large bowl or food processor. Cut in butter until mixture is mealy. Stir cream and lemon juice together in a small bowl. Pour on top of dry mixture and then add the egg and vanilla and stir with a fork to make a soft but firm dough. If mixture is really wet, add in a more flour or if it is too dry, drizzle in more cream. Knead on a floured board about 6–8 times. Pat out to a ½ inch round or square. Spread on the jam and then fold dough in half and pat into a 10 inch rectangle (it can be rough/not perfect). Seal any edges. Cut into small triangles or rounds. Place on baking sheet and brush generously with cream and sprinkle on sugar.

Bake for 12 to 15 minutes and reduce heat to 375 F. mid way through. You can dust with confectioners’ sugar if you like.

10 to 12 scones, or more, if making smaller ones.

Written by

Cookbook Author, Master Baker, Writer, contributer to Huffington, Washington Post, PBS Next Avenue. Find me and

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