Sour Cherry Scones and Ginger-Marmalade Cream

READY IN: 50mins
Recipe by UmmBinat

ZWT7 South Africa. In South Africa, "scone" is pronounced sk-ON, not sk-OHHH-n. Recipe by Rori Spinelli on

Top Review by Sydney Mike

Followed your recipe right on down & must say, these are some very delicious scones! Loved the use of the sour cherries, & the ginger marmalade was a wonderful addition! I look forward to making these for some very special dinner guests in another 90 days! Thanks for this great keeper! [Made & reviewed in the current Think Pink Special]

Ingredients Nutrition


  2. Preheat the oven to 425°.
  3. Soak the dried cherries in hot water until plump, about 10 minutes.
  4. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.
  5. Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.
  6. Gather the dough into a ball and gently knead it 4 or 5 times.
  7. On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round.
  8. Using a 2 1/2-inch biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with the melted butter. Bake for about 20 minutes, or until lightly browned and cooked through.
  10. In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.
  11. Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top.
  12. Split the hot scones and serve at once with the ginger marmalade cream.

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