Recipe information
Yield
Makes 16 Servings
Ingredients
2
1
3
1
1
3
1
1
3
2
Need to make a substitution?
Preparation
Step 1
Arrange racks in upper and lower thirds of oven and preheat to 350°. Line 2 large baking sheets with parchment paper. Whisk both flours, 3/4 cup sugar, baking powder, and salt in a large bowl. Add cherries and ginger and toss to coat. Combine 1 cup cream, buttermilk, and zest in a medium bowl. Pour cream mixture into dry ingredients; stir until partially combined.
Step 2
Scrape mixture onto a lightly floured surface. Knead with lightly floured hands until dough forms, 4–6 turns (dough will be slightly sticky). Form into a 10x5 1/2x1-inch rectangle. Cut lengthwise in half. Cut each half into 4 squares. Cut each square in half diagonally for 16 triangles. Transfer to prepared baking sheets, spacing apart. Brush tops of scones with 2 Tbsp. cream; sprinkle with 1 Tbsp. sugar.
Step 3
Bake scones, rotating sheets halfway through, until tops are golden brown and give just slightly in the center when pressed, 30–35 minutes. Let cool on sheet on a wire rack. DO AHEAD: Can be made 8 hours ahead. Store airtight at room temperature.