Sparkling Cherry Soda Scones (Printable)
Light scones with tart cherries and soda, ideal for morning or tea, with fluffy crumb and gentle sweetness.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold sparkling cherry soda
06 - 1/2 cup heavy cream, plus extra for brushing
07 - 1/2 teaspoon vanilla extract
→ Add-ins
08 - 3/4 cup dried tart cherries or well-drained chopped fresh/frozen cherries
09 - 1/4 cup unsalted butter, cold and cubed
→ Topping
10 - 2 tablespoons coarse sugar (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add cold cubed butter to the dry ingredients and cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04 - Stir in the dried tart cherries or substitute with well-drained fresh or frozen cherries.
05 - In a separate bowl, blend together cold sparkling cherry soda, heavy cream, and vanilla extract.
06 - Pour the wet mixture into the dry ingredients, stirring gently only until just combined. Avoid overmixing.
07 - Transfer the dough to a floured work surface and gently pat into a round approximately 1 inch thick.
08 - Cut the dough into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Brush the tops with additional heavy cream, then sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes, until scones are golden and set. Transfer to a wire rack to cool before serving.
# Expert Advice:
01 -
- Light, airy texture thanks to sparkling soda
- Sweet-tart flavor blend for breakfast or dessert
02 -
- Fresh or frozen cherries must be drained well to avoid soggy scones
- Baking with sparkling soda produces a uniquely airy crumb
03 -
- Handle dough gently to keep scones tender
- Freeze leftover scones and reheat in the oven for a fresh taste