• TIP: we use frozen butter to make these cherry scones – so be sure to put a stick in the freezer well before you want to make this recipe.
• Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Prepare the Cherries

• Pit and quarter 6 ounces (170 grams, 1 cup) of cherries.
• Pat the cherries dry with a paper towel or tea towel.
• Toss 1 cup of cherries with 1 Tablespoon flour gently. Set aside.

Make the Cherry Scones

• Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
• Combine flour, sugar, baking powder and sea salt in a large bowl.
• Grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).
• Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
• Turn dough out onto a well-floured surface (or pastry slab).
• Carefully add the cherries are you form the dough, trying not to crush them.
• Form the dough into a round circle about 8-9” in diameter. *see notes for instructions on making these the night before.
• Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video)
• Carefully separate the cherry scones and spread them out evenly on the prepared baking sheet.
• Lightly brush the tops of each scone with heavy cream.

Bake, Cool and Serve

• Bake in the preheated oven for 14-17 minutes, or until the scones look set and are lightly golden brown
• Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).
• Serve at room temperature.