• Ingredients: 26
  • Serves: 8

Dried cherry buttermilk scones with for brushing the scones, large egg, light brown sugar, vanilla extract, cake flour, double-acting baking powder, baking soda, salt, 3/4 stick cold unsalted butter, cut into bits, dried sour cherries, granulated sugar for sprinkling.


  • 1/2 cup buttermilk plus 1/4 cup for brushing the scones
  • 1 large egg
  • 3 tbsps. light brown sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups cake flour
  • 1 tbsp. double-acting baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 stick cold unsalted butter, cut into bits
  • 1/2 cup dried sour cherries
  • granulated sugar for sprinkling

Coffee-Caramel Custard

  • 1 cup plus 2 tbsps. chilled whipping cream
  • 1 1/4 tsps. instant espresso powder or instant coffee powder
  • 3 tbsps. Scotch whisky


For garnish

  • 2 tbsps. chopped shelled natural pistachio nuts
  • candied citron or angelica, cut into small triangles, if desired
  • seedless raspberry jam if desired

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


  1. Step 1 In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.

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  2. Step 2 In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.

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  3. Step 3 Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
  4. Step 4 Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges.

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  5. Step 5 On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.

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  6. Step 6 Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

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