Tipsy Cherry Scones (Dried Cherry Scones with Kirschwasser)
User Reviews
5
Tipsy Cherry Scones (Dried Cherry Scones with Kirschwasser)
Description
Tipsy Cherry Scones (Dried Cherry Scones with Kirschwasser) combine dried cherries soaked to plumpness in Kirschwasser with a traditional scone dough made of all-purpose flour, baking powder, cold butter, sugar, egg, and buttermilk. The cherries are gently folded into the dough for even distribution without overworking, which preserves the scones’ flaky texture. Baking at 400°F yields golden, tender wedges with a soft crumb.
The boozy Kirschwasser imparts a distinct cherry note that complements the naturally tart dried cherries, while the buttery dough creates flaky layers. The glaze, made with confectioners' sugar, a splash of Kirschwasser, and milk, can be lightly colored and drizzled over the cooled scones to add sweetness and a glossy finish.
Cutting the scones into smaller wedges allows for sharing or bite-sized servings at breakfast or afternoon tea. Variations can include substituting cranberries for cherries or using amaretto in place of Kirschwasser for an almond twist. These scones offer a nuanced flavor profile that balances sweetness with subtle liqueur warmth, suited for those interested in a slightly boozy baked treat.
Soaking the cherries until plump ensures moisture without sogginess, and mixing the wet ingredients in a measuring cup before combining helps to evenly incorporate them. A gentle hand during mixing helps achieve the ideal flaky texture. These scones freeze well before baking and can be cut into more wedges for smaller portions.
Ingredients
Scones:
- ¾ cup dried cherries
- ⅓ cup plus 2 tablespoons Kirschwasser (cherry brandy)
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- Pinch kosher salt
- 4 ounces butter cold and cut into cubes, 1 stick; unsalted
- 1 egg beaten, large
- ¼ cup buttermilk plus more for brushing, or heavy cream
Glaze:
- ½ cup confectioners’ sugar
- ½ tablespoon Kirschwasser (cherry brandy)
- 1 tablespoon milk
- red food coloring optional
Instructions
- Add dried cherries and ⅓ cup Kirschwasser to a small saucepan and heat over medium-low heat, stirring occasionally for about 7 minutes until the cherries are plump and all but a teaspoon or two of the liquid is absorbed. Set aside to cool.
- Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
If mixing by hand:
- In a large bowl combine flour, sugar, baking powder, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky. Add the cherries and residual liquid and toss well. Then add the egg, 2 tablespoons Kirschwasser, and the buttermilk to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it), just until the dry bits are absorbed into the dough.
If using an electric mixer:
- In the bowl of an electric stand mixer fitted with the paddle attachment combine flour, sugar, baking powder, and salt on low speed until just mixed. Add cold butter cubes to the flour mixture and turn on mixer to medium for a few minutes until mixture resembles coarse pea or dime-size crumbs. Add cherries and residual liquid and turn on mixer again on very low just until the cherries lightly combine into the flour/butter mixture. Add the egg, 2 tablespoons Kirschwasser, and buttermilk to the flour mixture on low until just combined or mix in by hand, kneading lightly (but don’t overwork it), just until the dry bits are absorbed into the dough.
Assembly:
- Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
- Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
- Lightly brush on top of the scones (but not the sides) with a little buttermilk, milk or cream (whatever you have). Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
Glaze:
- Stir together the confectioners’ sugar, Kirschwasser, and milk until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of Kirschwasser or milk. If desired, add a drop of red food coloring to achieve a nice pink color. When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature.
Notes
- Soak dried cherries in Kirschwasser to plump them before mixing into the dough for the best texture and flavor distribution.
- Mix wet ingredients together in a measuring cup before adding to dry ingredients for easier incorporation.
- Cut dough into smaller wedges if you want more, smaller scones.
- Kirschwasser can be hard to find; some liquor stores offer special orders, or you can make a homemade version with cherry brandy essence and vodka.
- Try substituting dried cranberries or amaretto for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 143mg | 6% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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