Cherry-Miso Scones

with Sour Cherry Cream

55 MIN

$9.99 4 Scones

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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These warm, flaky scones get their rich, sweet, and tart flavor from a mix of dried cherries, miso paste, and a touch of cream in the batter—plus a coating of sour cherry spread mixed with the remaining cream.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

350 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup All-Purpose Flour
1 tsp Baking Powder
2 oz Salted Butter
¼ cup Cream
1 Tbsp Light Brown Sugar
3 Tbsps Sweet White Miso Paste
2 Tbsps Sour Cherry Spread
3 Tbsps Dried Tart Cherries

time-saving

tips & techniques

step-by-step

instructions

1 Make the dough

Place the butter in the freezer until hardened. In a bowl, whisk together the sugar, miso paste, 2 tablespoons of the cream, and 2 tablespoons of water. In a separate, large bowl, whisk together the flour, baking powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water). Gently fold in the cherries.

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes. Place an oven rack in the center of the oven; preheat to 350°F.

3 Make the sour cherry cream

Meanwhile, in a bowl, whisk together the sour cherry spread and remaining cream.

4 Bake & serve the scones

Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the sour cherry cream to cover (you may have extra). Bake 21 to 26 minutes, or until lightly browned and cooked through. Remove from the oven; let stand at least 10 minutes. Serve the scones with any remaining sour cherry cream on the side. Enjoy!