Scones with Cherry Preserves | Tea Party Recipes

With March approaching, Miss Meredith Sweetpea is greatly anticipating the upcoming Cherry Blossoms that so delightfully decorate our landscape. To celebrate, let’s enjoy this recipe for Scones with Cherry Preserves.


Heart-Shaped Scones with Cherry Preserves

Cupid’s Scones
with Cherry Preserves*

  • 4 cups unsifted all-purpose flour
  • 1/4 cup granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup (1 stick + 3 TBSP) unsalted butter
  • 1 1/2 cups buttermilk
  • Sugar crystals for garnish
  • Devonshire cream and cherry preserves for serving

– Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper, or grease well.

– Combine dry ingredients.  Cut in butter with pastry cutter or 2 knives until mixture is the texture of cornmeal.  Add buttermilk and mix until a soft dough forms. Knead dough on a lightly-floured board until it holds it shape, being careful not to overhandle the dough.

– Roll out to 1/2″ thickness and cut with 2 1/2″ heart-shaped cutter.  Place on baking sheet and sprinkle with sugar crystals.

– Bake 15 minutes, or until golden brown. Serve warm with Devonshire Cream and cherry preserves.

Makes 12-16 heart-shaped scones

–*Excerpted from “Taking Tea With Alice: Looking-Glass Tea Parties and Fanciful Victorian Teas,” by Dawn Hylton Gottlieb & Diane Sedo.


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