The texture is perfect, light and flaky, and the flavors are A+. We love this breakfast recipe because you can make it in advance and keep the uncooked scones in the freezer (see directions below) and then pop them into the oven in the morning. So, the next time you’re hosting breakfast, a shower, have houseguests staying over, or just want to elevate your morning cup of coffee, grab a few of these from the freezer and pop them in the oven!

2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small cubes
1/4 cup sugar
1/2 cup dried cherries (we used tart ones)
Zest of one lemon
1 1/3 cup heavy cream, plus 2 Tablespoons additional to brush scones with
1 1/2 Tablespoon turbinado sugar

Preheat oven to 375 degrees.

Combine flour, baking powder and salt in a bowl. Cut butter into flour mixture with a pastry cutter or your hands until butter is the size of small pebbles. Combine sugar, dried fruit and lemon zest into mixture.

Add heavy cream into mixture with a wooden spoon until shaggy and combined. Dump mixture into a lightly floured surface and shape into a 8 inch circle. Cut into 8 triangles. Separate triangles and put onto a parchment lined baking sheet one inch apart. Brush with remaining cream and sprinkle with sugar.

Bake for 20 minutes until golden.

To keep in the freezer, put them on a parchment-lined baking sheet and freeze for 30 minutes. Remove the baking sheet from the freezer and place the scones in a Ziploc bag. Keep in the freezer until ready to cook, just adding a minute or two to your cook time.