These tender and flaky Cherry Scones are packed with dried cherries, for tangy, sweet flavor every single bite. The sweetness of the cherries complements the buttery dough perfectly, making these scones a true taste a delight.
They're so easy to make, you can surprise your family with them even on a busy weekday morning!
Why You'll Love This Cherry Scones Recipe
Scones are easy to make, and these cherry scones are no exception. You can whip up a batch of these homemade Cherry Scones for breakfast in just minutes!
- Tender and Buttery: The scone dough is light and flaky, creating a melt-in-your-mouth texture.
- Easy to Make: This recipe is super easy, making it perfect for beginner bakers or busy mornings.
- Sweet and Tart: Fresh cherries add pops of sweetness and juicy bursts of flavor in every bite.
Ingredients Overview
This Cherry Scones recipe relies on a handful of pantry staples and fresh cherries to create a flavor and texture masterpiece:
- All-Purpose Flour: The base of the scone dough, providing structure and a satisfying crumb.
- Cold Butter: Cubed and incorporated into the dough, creating those flaky layers we all love.
- Sugar: Adds sweetness and helps the scones brown beautifully.
- Baking Powder: The leavening agent that makes the scones rise nice and high.
- Salt: Enhances the overall flavor profile.
- Egg: Binds the dough ingredients together and adds richness.
- Milk: Adds moisture and helps create a tender crumb.
- Vanilla Extract: Infuses the scones with a warm and inviting vanilla flavor.
- Fresh Cherries: The star of the show! Use dried Montmorency cherries for the best results. They're plump, sweet, and yet tart as the same time.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Tart Cherry Scones
Making these cherry scones takes just minutes. You can surprise your family, even on a busy morning, with these travel friendly breakfast treats. Start by whisking the dry ingredients together. Then, cut the cold butter into the the flour mixture so you get nice flaky scones.
Next, we'll add the wet ingredients and chopped dried cherries (which we might soak for a bit for extra moisture), before gently shaping the dough and baking the scones to golden perfection.
An optional lemon glaze adds a finishing touch, but these scones are delectable on their own too!
Cut In the Butter
- Preheat your oven to 400 F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Use your fingers or a pastry cutter to cut in the softened butter into the flour until it is pea size crumbly.
Stir In Wet Ingredients
- Mix the egg, cream, and vanilla together in a small bowl. Make a well in the center of the bowl with the dry ingredients with the cut in butter.
- Add the dried tart cherries to the well, then pour in the cream and egg mixture. If making chocolate cherry scones, be sure to add the chocolate chips now also.
Combine Until Just Moistened
- Mix with your hands or a spatula until everything is just moistened, scraping down the sides of the mixing bowl to combine everything.
Shape Into Wedges
- Tip the dough out onto a floured surface. Using your hands, pull everything into a rough ball, using a little flour to smooth out the surface. Press down on the ball until the dough becomes an 8" disc.
- Lay the disc on the prepared baking sheet and using a knife, cut into 8 wedges. Spread the wedges apart about 2" from each other. I use the flat of the knife to move them.
- Brush the tops of the scone wedges with a little cream, and sprinkle with some sanding sugar or granulated sugar. Bake for 18 - 23 minutes in the preheated oven, or until golden brown on top. Serve while hot, or cool and drizzle with icing.
Serving Suggestions
Cherry Scones are a delicious treat for breakfast, brunch, or an afternoon snack. Enjoy them warm from the oven with a cup of coffee or tea for a delightful and satisfying experience.
Related Recipes
- Gluten Free Cornbread Muffins
- Bread Machine Buttermilk Bread
- Banana Bread with Self Rising Flour
- Mini Pita Bread
- Homemade Breadsticks with Garlic Butter
Substitutions and Variations
Here are some substitutions and variations you can make when baking these delicious scones:
- Frozen Cherries: Don't have fresh cherries? No problem! Frozen cherries can be used in this recipe without thawing first. They may release a little more moisture, so you may need to adjust the baking time slightly.
- Lemon Glaze: For a touch of extra sweetness and citrus flavor, drizzle the cooled scones with a simple lemon glaze.
- Chocolate Chips: Feeling extra decadent? Add ½ cup of chocolate chips to the dough for a delightful cherry-chocolate combination.
- Vanilla Bean: For an even more intense vanilla flavor, substitute 1 teaspoon of vanilla extract with the seeds scraped from one vanilla bean.
Tips for Success
- Use cold butter for the flakiest scones.
- Don't overmix the dough. Overmixing can lead to tough scones.
- Ensure your oven is fully preheated before baking the scones.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack.
Storage Options
These Cherry Scones are best enjoyed fresh from the oven, but they can still be enjoyed later with proper storage:
- Store leftover scones in an airtight container at room temperature for up to 1-2 days. The scones will soften slightly over time, but they will still be delicious.
- For longer storage, you can store leftover scones in an airtight container in the refrigerator for up to 3 days. They will become firmer and less crumbly when chilled, but you can refresh them by warming them slightly in the microwave or oven before serving.
- Scones can also be frozen for up to 3 months. Wrap cooled scones tightly in plastic wrap or place them in a freezer-safe bag. Thaw frozen scones overnight in the refrigerator before reheating or serving at room temperature.
Tip: If you plan to freeze the scones, it's best to do so before adding the glaze (if using). Glaze tends to weep and soften after thawing, so glaze them after thawing and just before serving.
Frequently Asked Questions
Soaking dried cherries is not essential, but it can help them plump up and become softer in the final scone. You can soak them in a tablespoon or two of warm water for 15-20 minutes before adding them to the dough.
Absolutely! Dried cranberries, chopped apricots, or raisins would all be delicious alternatives or additions to the dried cherries. Experiment and find your favorite combination!
It is your preference to chop the cherries smaller, if you like.
More Bread Recipes
Get the Recipe!
Cherry Scones
Ingredients
- 2 cup Flour
- ½ cup Sugar
- ½ teaspoon Salt
- 1 tablespoon Baking powder
- ½ cup Butter room temperature
- 1 teaspoon Vanilla extract
- 1 Egg beaten
- ½ cup Heavy cream
- 1 cup Dried cherries
- Chocolate chips optional
Instructions
- Preheat your oven to 400 F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.2 cup Flour, ½ cup Sugar, ½ teaspoon Salt, 1 tablespoon Baking powder
- Use either the soft butter mixing method, or the frozen grated butter method of combining the butter into the dry ingredients. Soft Butter Method: Use your fingers or a pastry cutter to cut in the softened butter into the flour until it is pea size crumbly.Grated Butter Method: Freeze the butter, then grate it like cheese. Add it to the flour and simply toss and coat the butter well with flour. I use this method in the Green Tea Matcha Scones recipe.½ cup Butter
- Mix the egg, cream, and vanilla together in a small bowl. Make a well in the center of the bowl with the dry ingredients with the cut in butter. Add the dried cherries to the well, then pour in the cream and egg mixture. If making chocolate cherry scones, be sure to add the chocolate chips now also.1 teaspoon Vanilla extract, 1 Egg, ½ cup Heavy cream, 1 cup Dried cherries, Chocolate chips
- Mix with your hands or a spatula until everything is just moistened, scraping down the sides of the mixing bowl to combine everything.
- Tip the dough out onto a floured surface. Using your hands, pull everything into a rough ball, using a little flour to smooth out the surface. Press down on the ball until the dough becomes an 8" disc. Lay the disc on the prepared baking sheet and using a knife, cut into 8 wedges. Spread the wedges apart about 2" from each other. I use the flat of the knife to move them.
- Brush the tops of the scone wedges with a little cream, and sprinkle with some sanding sugar or granulated sugar. Bake for 18 - 23 minutes in the preheated oven, or until golden brown on top. Serve while hot, or cool and drizzle with icing.
