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Cherry-and-Cream Baby Cakes

Cherry-and-Cream Baby Cakes

These sweet little scones are the perfect size for popping into your mouth.

Oxmoor House MAY 2004

  • Yield: 2 dozen


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup cold butter, cut into pieces
  • 3/4 cup whipping cream
  • 1/2 cup dried cherries, coarsely chopped
  • 1/2 cup semisweet chocolate mini-morsels
  • 3/4 teaspoon almond extract
  • 1 tablespoon whipping cream
  • 2 tablespoons sugar


Combine first 4 ingredients in a bowl; cut butter into dry ingredients with a pastry blender until crumbly. Add 3/4 cup whipping cream and next 3 ingredients, stirring with a fork until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat dough to 3/4" thickness; cut with a lightly floured 1 1/2" round cutter. Place scones on a lightly greased baking sheet. Chill 20 minutes. Brush scones with 1 tablespoon whipping cream, and sprinkle evenly with 2 tablespoons sugar.

Bake at 375º for 18 to 20 minutes or until scones are golden. Serve warm.


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Cherry-and-Cream Baby Cakes Recipe