These scones follow the same recipe as the Blueberry Streusel Scones with a few adjustments:
- use dried tart cherries instead of blueberries
- skip the citrus zest
- add 1 tablespoon of vanilla bean paste with the buttermilk
- use vanilla bean glaze after baking, instead of streusel
Vanilla Bean Glaze
Combine, stirring until smooth:
1 cup powdered sugar
1 tablespoon milk
1 tablespoon vanilla bean paste
2 teaspoons soft butter
Pour the glaze into a plastic bag, cutting off one small corner of the bag to pipe over cooled scones.
I would have taken more pics, but had to FaceTime during the process. They would have looked the same as the pics in the blueberry scone recipe, anyway. As before, this is a scone with a wonderfully tender dough.