Scones, for now and later

Baking scones isn’t part of Kathy Henry’s DNA, but it could be. She and her husband, Michael, built, owned and operated Holland’s Crimson Cottage Inn the Woods for eight years. During that time she baked countless baskets of moist scones for their guests. Mrs. Henry recommends freezing a few scones to have on hand when company calls. She graciously shared her recipe with Urban St.

Crimson Cottage Inn the Woods Cherry & Chocolate Chip Cream Scones

Crimson Cottage Inn the Woods Cherry & Chocolate Chip Cream Scones


2 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

2 teaspoons grated lemon peel

½ teaspoon salt

½ cup dried tart Michigan cherries

½ cup semi-sweet chocolate chips

11/3 cups heavy whipping cream

1 cup powdered sugar

2 to 3 tablespoons lemon juice


Makes: 12 scones

Preheat oven to 400 F. Line a cookie sheet with parchment paper. In a large bowl, mix flour, granulated sugar, baking powder, lemon peel and salt until well blended. Stir in cherries and chocolate chips. Add whipping cream all at once; stir just until dry ingredients are moistened.

On lightly floured surface, gently knead dough 6 or 7 times or until well formed, being careful not to overwork the dough. Divide dough in half. Pat each into a 6-inch round. Cut each round into 6 wedges, like a pie.

Place the wedges 2 inches apart on cookie sheet.

Bake 11–13 minutes or until light golden brown. Cool 15 minutes. Scones can be served warm or cooled. Mrs. Henry encourages bakers to use their imaginations regarding dried fruit and chocolate combinations.

Optional drizzle

In a small bowl, stir powdered sugar and enough lemon juice until smooth and thick enough to drizzle over the scones. Also, these scones freeze well when wrapped in foil and placed in plastic bags.

Serve warm or room temperature.