Recipe ingredients
- 3/4 cup dried cherries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/4 cups heavy cream
- 2 tablespoons butter, melted
Recipe method
- Preheat oven to 425 degrees F. Cover cherries with boiling water, plump for 5 minutes.
- Drain and pat dry on paper towels. Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork.
- Add the dried cherries and lemon zest. Stir in cream until dough starts to mass in the center of bowl.
- Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough.
- Place on an ungreased cookie sheet. Pat into a 10-inch circle. Brush with butter. Score into 12 wedges and bake for 12 minutes.
Other biscuit recipes:
Cherry cream scones recipe
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