Carla Hall’s Citrus Cherry Scones Are Flaky, Buttery Perfection
Bright citrus zest and tangy cherries make these buttery scones irresistible!
Carla Hall knows her way around flaky, buttery baked goods—and these Citrus and Sour Cherry Scones prove it! “I love to make biscuits, and scones are a cousin of the biscuit, so here we are!” she writes in her new cookbook. Bright lime and orange zest wake up tangy dried cherries, while cold grated butter creates those irresistible tender layers. A hint of almond extract adds unexpected depth that makes these scones absolutely unforgettable. Perfect for weekend brunch, afternoon tea or whenever you need a little homemade happiness, they’re best enjoyed warm with a pat of butter and a warm sip!
For more delicious recipes from Carla, check out her new cookbook, Carla Bakes: Sweet, Savory, and from the Heart, out September 8, 2026.
Reprinted with permission from Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall with Lauren Chattman, copyright © 2026. Published by 4 Color Books, an imprint of Penguin Random House.
Total Time
Prep Time
Ingredients
- 2 cups all-purpose flour + additional
- 1/2 cup granulated sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. fine sea salt
- 1/2 tsp. grated lime zest
- 1/2 tsp. grated orange zest
- 8 Tbs. unsalted butter, VERY cold
- 1/2 cup dried sour cherries, coarsely chopped
- 1/2 cup heavy cream + additional
- 1 large egg
- 1/2 tsp. almond extract
- Coarse sugar, for sprinkling
Instructions
PrintLine sheet pan with parchment. Lightly flour work surface. In bowl, whisk flour, granulated sugar, baking powder, salt, lime zest and orange zest. Using large holes on box grater, grate cold butter into flour mixture. Toss until all pieces are coated. Lightly pinch butter into flour mixture, just enough to create an irregularly crumbly mixture. Toss in cherries, making sure to coat and separate pieces. In bowl, whisk together cream, egg and extract until well blended. Pour into flour mixture and mix with flexible spatula just until combined. There shouldn't be any bits of flour left, but avoid over-mixing. The dough will be cohesive but still rough.
Transfer dough to floured work surface and pat into rectangle, then divide that into 2 equal pieces. Gently shape each piece into a disk about 6" in diameter and 3/4-inch thick. Using lightly floured chef's knife, cut each disk into 8 equal wedges. Flip wedges over so that smooth sides face up and place them on prepared pan, 3/4-inch apart. Cover loosely with plastic wrap and refrigerate for 1 hour.
Heat oven to 400°F. Uncover scones and brush tops with cream. If desired, sprinkle with coarse sugar. Bake one sheet pan at a time until golden brown, about 15 min. Transfer scones to wire rack to cool for 5–10 min. and serve warm or at room temp.
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