Cherry Scones
Enjoy these delicious Cherry Scones, perfect for a sweet snack or a special treat! They are easy to make and filled with yummy dried cherries, with a crunchy sugar topping that adds the perfect finishing touch.
Cherry Scones
Cherry Scones make a delicious breakfast or an afternoon snack.
They are simple enough for a weekend baking project but special enough to impress guests.
Ingredients for Cherry Scones
dried cherries: You can use sweet or tart cherries based on your preference.
all-purpose flour: Make sure to measure the flour correctly to avoid dense scones by scooping and leveling.
granulated sugar: You can adjust the amount slightly to taste or substitute with a similar sweetener if desired.
baking powder: Always use fresh baking powder for the best results.
salt: Enhances the flavor of the scones by balancing the sweetness and bringing out the other flavors.
butter: Use unsalted butter to control the salt content. Make sure it's cold for the best consistency in your dough, which leads to flakier scones.
eggs: Take out the fridge about a half an hour before using.
heavy whipping cream: Make sure it's cold when mixing into the dough.
vanilla or almond extract: Vanilla provides a classic taste, while almond offers a more unique twist.
TOPPING
heavy whipping cream: Brushing the tops of the scones with cream creates a beautiful golden-brown finish during baking.
granulated sugar: You can also use coarse sugar for a more textured topping.
dried cranberries: Optional.
How to Make Cherry Scones
Start by preheating your oven to 400 degrees.
Place the dried cherries in a small bowl and pour just enough boiling water over them to cover. Let sit for 5 minutes, then drain.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Cut cold pieces of butter into the flour mixture using a pastry cutter or fork until the mixture looks like coarse crumbs.
Make a small hole in the middle of the dry ingredients and set it aside.
In a medium-sized bowl, mix the eggs, ¾ cup of whipping cream, vanilla, and the drained cherries.
Pour this wet mixture into the hole you made in the dry ingredients.
Use a rubber spatula to gently fold everything together until the dough is moistened.
Lightly flour your hands and form the dough into a ball, then cut it in half.
Shape each half into a 6-inch circle, patting them down evenly.
Cut each circle into 6 pieces, giving you a total of 12 scones.
Place each triangle on a baking sheet lined with parchment paper.
Brush the tops with heavy cream and sprinkle a bit of granulated sugar on top.
Bake in the 400 degree oven for 15 minutes. If you like, you can add extra dried cherries on top.
For the quick glaze, simply mix together the glaze ingredients and drizzle it over the baked scones.
Tips & Tricks to Make the Best Cherry Scones
Here are some tips & tricks for making the best scones:
Cold Butter: Keep your butter really cold for flaky scones. You can even pop it in the freezer for a few minutes before using.
Buttermilk Option: Instead of whipping cream, you can use buttermilk for a tangy flavor and tender scones.
Prevent Stickiness: Lightly flour your surface and hands to prevent the dough from sticking when you shape it into circles.
Extra Fluffiness: Don’t over-mix the dough. Fold gently until just combined to keep the scones fluffy.
How to Store Leftovers
To store your cherry scones, allow them to cool to room temperature.
Once cooled, place them in an airtight container or wrap them tightly with plastic wrap.
The scones can then be kept at room temperature for about 2 days.
If you want to keep them longer, you can put them in the refrigerator for up to a week. In the fridge, they will last for up to a week.
More Scone Recipes:
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Cherry Scones
Ingredients
- ½ cup dried cherries chopped
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup butter unsalted
- 2 eggs beaten
- ¾ cup heavy whipping cream
- ¼ tsp vanilla or almond extract
Topping
- 2 tbsp heavy whipping cream
- 2 tbsp granulated sugar
- dried cranberries
Instructions
- Preheat the oven to 400 degrees
- Place dried cherries in a small bowl with just enough boiling water to cover them.
- Let stand 5 mins then drain
- In a large bowl add flour, sugar, baking powder and salt.
- Use pastry cutter or fork to cut in cold pieces of butter until coarse crumbs appear.
- Make a well in the center of the dry ingredients and set aside.
- In a medium bowl, combine eggs, ¾ cup whipping cream, vanilla and drained cherries.
- Add mixture to the well of the dry ingredients
- Fold in the wet ingredients with a rubber spatula until all of it moistened.
- Lightly flour your hands and form a ball of dough.
- Cut in half.
- Shape the two spheres into 6 in round circles, be sure to pat it down evenly
- Cut the circles into 6 pieces each for a total of 12.
- Place each triangle on a parchment lined baking sheet and brush with heavy cream.
- Top with a sprinkling of granulated sugar.
- Bake for 15 mins in a 400 degree oven.
- Add extra dried cherries on top if you’d like.
Quick Glaze
- Mix together glaze ingredients and drizzle.
