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Prep Time: 20 min
Bake Time: 20-25 min
Bake in Preheated 400 F second setting from the bottom
Line a large baking sheet with parchment paper
Yield: 8 scones
Recipe type: Breakfast/Brunch/Teatime Snack
  • ¾ cup walnuts, divided
  • 1 ¾ cups all-purpose flour
  • ¼ cup packed brown sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 4 ounces sweet butter, placed in the freezer for 15 minutes and grated
  • ⅓ cup dried tart cherries, I use the Kirkland brand tart Montmorency cherries
  • ⅓ cup dark chocolate morsels
  • ⅔ cup sour cream
  • 1 large egg
  • 1 TBSP kirsch (sweet cherry brandy), or 1 tsp vanilla extract
  • 1-2 TBSP flour for the work surface
  • 1 TBSP Turbinado (coarse raw sugar) for sprinkling over the scones
  1. Preheat oven to 400 F, set the rack on the second setting from the bottom. Line a large baking sheet with parchment paper.
  2. Place 4 ounces butter in the freezer for about 15 minutes to get semi hard, for easier grating.
  3. Coarsely chop ⅓ cup of the walnuts to pea-sized pieces, set aside.
  4. Process the rest of the walnuts in a food processor with 5-6 pulse actions until chopped into very small pieces. Add to a medium bowl.
  5. Add the flour, brown sugar, baking powder, baking soda and salt to the bowl with walnuts and stir to combine.
  6. Use a coarse grater to grate the very cold butter over the flour and walnut mixture. Using your fingers work the butter into the rest of the ingredients.
  7. Add the ⅓ cup coarsely chopped walnuts, dried cherries and dark chocolate morsels to the bowl and stir until coated with the rest of the ingredients.
  8. In a small bowl use a whisk to blend the sour cream, egg and Kirsch brandy or vanilla extract.
  9. Use a fork to mix the sour cream mixture into the dry ingredients until uniformly moist. Use your fingers to form the dough into a ball. The dough is very sticky.
  10. Transfer the ball of dough to a flat surface that has been sprinkled with 1-2 TBSP flour. Coat the palm of your hands with some flour and flatten the dough into a 1-inch thick disk. Cut the disk into 8 equal wedges.
  11. Use a spatula to transfer the wedges to the prepared baking sheet, leaving enough space between them so they don’t stick together during baking. You might want to form the wedges with your fingertips to a more uniform shape after placing them on the baking sheet, if needed. Sprinkle the tops with 1 TBSP Turbinado sugar.
  12. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
  13. Remove the baking sheet from the oven and cool the scones over a rack for 30-40 minutes.
  14. Enjoy these scones with a hot cup of coffee or tea. They also taste amazing with sweet butter and jam.
  15. These scones can be stored in an air tight container at room temperature for up to 3 days.
Recipe by Persian Mama at