Cherry Filled Scones

Flax Seed Scone Dough
AP Flour 500g
Rolled Oats 50g
Flax Seed Meal 50g
Sugar 100g
Baking Powder 22g
Salt 8g
Butter 200g
Buttermilk 140g
Eggs 150g
Dried Cherries 140g
Topfil Origins Michigan Cherries A.N.


  • In a bowl with a paddle attachment, combine flour, oats, flax seed meal, sugar, baking powder and salt. Mix to combine. 
  • Add butter and mix until it is in small pea sized pieces. 
  • Add eggs, buttermilk and cherries and mix until just combined. 
  • Roll out the dough on a floured surface to about 14mm. 
  • Cut out a disk of dough and place it inside a greased tart shell. 
  • Pipe some Topfil Origins Michigan Cherry in the center and top with another disk of dough. Seal the edges. 
  • Cut a small slit in the top of the dough and bake at 375°F for 20 minutes or until baked through.

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