This cherry scones recipe turns fresh or frozen cherries into a bakery style breakfast treat you can pull off on a regular weekday morning.
The scones bake up flaky and buttery, studded with juicy bursts of cherry in every bite.
A quick vanilla glaze on top makes them feel special without any fuss.
If you already love my Lemon Blueberry Scones Recipe, this cherry version is about to become another regular in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Cherry Scones Recipe
These scones give you all the charm of a coffee shop pastry case without leaving your kitchen.
The edges turn golden and crisp while the inside stays tender and soft.
Fresh cherries add natural sweetness, so you do not need a heavy hand with the sugar.
They also freeze beautifully, which means you can stash a batch away for busy mornings.
- Ready from bowl to table in under 45 minutes
- Uses simple pantry staples plus one seasonal fruit
- Freezer friendly for make ahead breakfasts
- Naturally sweetened by ripe cherries, so less added sugar is needed
- Easy to customize with different mix ins and glazes
You might also enjoy: Raspberry Scones Recipe
Ingredients
You only need a short list of ingredients for these scones, and most of them are already sitting in your pantry and fridge. The star, of course, is the cherries.
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh sweet cherries, pitted and chopped
- 1 large egg
- 1/2 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but recommended)
- Coarse sugar, for topping
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
You might also enjoy: Strawberry Scones Recipe
Kitchen Equipment Needed
Nothing fancy is required here, though a couple of specialty tools make the process faster and mess free.
If you bake scones often, these are worth having on hand.
- Cherry pitter
- Large mixing bowl
- Pastry cutter or box grater
- Baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Wire cooling rack
Read Also: Blueberry Scones Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when cherry season rolls around.
None of them are required, but they make the process a lot smoother and the results a bit more consistent.
1. OXO Good Grips Cherry Pitter
Pitting a cup of cherries by hand with a knife is slow and messy.
This tool pits a cherry in one squeeze and keeps the fruit mostly intact, which matters when you want visible chunks of cherry in the finished scone.
2. USA Pan Aluminized Steel Half Sheet Pan
An even heavy gauge pan prevents the bottoms of the scones from scorching before the centers finish baking.
I have used the same one for years and it still bakes evenly.
3. Stainless Steel Pastry Blender
Cutting cold butter into the flour quickly is the secret to flaky scones.
A good pastry blender does this in under a minute without warming the butter with your hands.
4. Dried Tart Cherries
When fresh cherries are out of season, dried tart cherries plumped in warm water are my go to substitute.
They bring a tangier, more concentrated cherry flavor that some readers actually prefer.
5. Wilton Wire Cooling Rack
Letting scones cool on a rack instead of the hot pan keeps the bottoms from steaming and turning soggy.
This one stacks flat for storage, which I appreciate in a small kitchen.
I used the same pitting trick while developing my White Chocolate Raspberry Scones Recipe, and it saves a surprising amount of time.
Step-by-Step Instructions: How to Make Cherry Scones
1. Prep your oven and pan
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper so the scones release cleanly.
- Set the lined pan aside while you make the dough.
2. Whisk the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Whisk for about 20 seconds to make sure the baking powder is evenly distributed, since clumps can leave bald spots that do not rise.
3. Cut in the cold butter
- Add the cold, cubed butter to the dry ingredients.
- Use a pastry cutter, two forks, or the large holes of a box grater to work the butter into the flour.
- Stop once the mixture looks like coarse crumbs with pea sized bits of butter still visible. Those little pockets of butter are what create flaky layers as the scones bake.
4. Fold in the cherries
- Gently toss the chopped cherries through the flour and butter mixture.
- Coating the fruit in flour first helps keep it from sinking or bleeding too much color into the dough.
5. Mix the wet ingredients and combine
- In a separate small bowl, whisk together the egg, heavy cream, vanilla extract, and almond extract if using.
- Pour the wet mixture into the well of the dry ingredients.
- Stir with a rubber spatula just until a shaggy dough forms. Overmixing at this stage is the most common reason scones turn out tough, so stop as soon as you no longer see dry flour.
6. Shape and cut the dough
- Turn the dough out onto a lightly floured surface.
- Pat it gently into a circle about 3/4 inch thick and roughly 8 inches across.
- Use a sharp knife or bench scraper to cut the circle into 8 even wedges, like slicing a pizza.
7. Bake the scones
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops lightly with extra heavy cream and sprinkle with coarse sugar.
- Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Move the scones to a wire cooling rack and let them cool for 10 minutes before glazing.
8. Make the glaze and finish
- Whisk together the powdered sugar and milk until smooth, adding milk a little at a time until you reach a drizzle consistency.
- Drizzle the glaze over the slightly cooled scones.
- Let the glaze set for about 5 minutes before serving.
I used a similar dough handling method in my Chocolate Chip Scones Recipe, and it works well any time you are folding in a mix in that can turn the dough purple or soggy.
Tips for The Best Cherry Scones
A few small habits make a noticeable difference in how these scones turn out.
Most of them come down to temperature and how gently you handle the dough.
- Keep your butter, egg, and cream cold right up until you mix them in
- Chop cherries into small pieces so they distribute evenly through the dough
- If using frozen cherries, do not thaw them first, just chop them while still frozen
- Freeze the shaped wedges for 15 minutes before baking for taller, more defined layers
- Avoid twisting the knife when cutting wedges, since twisting can seal the edges and limit rise
Another favorite: Peach Scones Recipe
Serving Suggestions
Cherry scones are best served slightly warm, so the glaze is just barely soft. A pat of butter melting into the cut side never hurts either.
- Alongside a cup of coffee or black tea for breakfast
- With a dollop of clotted cream and a spoonful of cherry jam
- As part of a brunch spread next to eggs and fresh fruit
- Packed in a lunchbox as a midday treat
They pair especially well with Strawberry Lemon Poppy Seed Scones if you want to set out a mixed platter for guests.
Variations of Cherry Scones
Once you have the base method down, this recipe is easy to adapt to what you have on hand or what you are craving. Here are a few directions worth trying.
- Swap in dried tart cherries plumped in warm water when fresh cherries are out of season
- Add a handful of white chocolate chips alongside the cherries
- Fold in a teaspoon of orange zest for a brighter, citrusy note
- Stir a tablespoon of cocoa powder into the dry ingredients for a chocolate cherry version
- Top with a simple almond glaze instead of vanilla for a more bakery style finish
Read Also: Chai Scones With Maple Chai Glaze
Storage and Reheating
These scones hold up well for a few days on the counter and even longer in the freezer.
Just keep the glaze off until you are ready to serve if you plan to freeze them.
- Store glazed scones in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm
- Freeze unglazed, baked scones for up to 3 months in a freezer safe bag
- Reheat in a 300 degree oven for 8 to 10 minutes to re-crisp the exterior
- A few seconds in the microwave works in a pinch, though the texture will be softer
You might also enjoy: Cherry Crisp Recipe
Nutritional Facts
These numbers are estimated per scone and will vary depending on the exact size of your cherries and how generously you apply the glaze.
- Calories: 285
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Sugar: 17g
- Fiber: 1g
- Protein: 4g
- Sodium: 210mg
This pairs nicely with my Best Homemade Cherry Pie if you want to see how cherries perform in a heavier dessert by comparison.
Health Benefits of Key Ingredients
While this is a treat rather than health food, a few of the ingredients pull some genuine nutritional weight.
Cherries in particular carry more than just sweetness.
- Cherries provide antioxidants called anthocyanins, along with vitamin C and fiber
- Eggs contribute protein along with choline, which supports normal cell function
- Butter and cream supply fat soluble vitamins like A and D in small amounts
- Almond extract adds flavor without the added sugar of a heavier flavoring
Another favorite: Cherry Cobbler Recipe With Cake Mix
FAQs About Cherry Scones
1. Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well in this recipe. Chop them while still frozen rather than letting them thaw, since thawed cherries release extra liquid that can make the dough sticky.
2. Why did my scones turn out dense instead of flaky?
Dense scones usually mean the dough was overmixed or the butter got too warm before baking.
Handle the dough as little as possible and keep every ingredient cold until the last moment.
3. Can I make the dough ahead of time?
You can shape the wedges and refrigerate them overnight, covered, before baking the next morning.
You can also freeze the shaped, unbaked wedges and bake them straight from the freezer with a few extra minutes added to the bake time.
4. What can I use instead of heavy cream?
Half and half or whole milk will work in a pinch, though the scones will be slightly less rich.
Buttermilk is another good substitute and adds a subtle tang.
5. How do I know when the scones are fully baked?
The tops should be golden brown and a toothpick inserted into the center should come out clean.
If the tops are browning too quickly before the centers finish, tent the pan loosely with foil for the last few minutes.
This same troubleshooting applies to my Cherry Chip Cookies Recipe, where overmixing causes a similar dense texture.
Cherry Scones
Ingredients
- 2 1/2 cups all purpose flour 310g
- 1/2 cup granulated sugar 100g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, cold and cubed
- 1 cup fresh sweet cherries about 150g, pitted and chopped (frozen may be used, chop while still frozen)
- 1 large egg
- 1/2 cup heavy cream 120ml, plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional but recommended
- Coarse sugar for topping
- 1 cup powdered sugar 120g
- 2 to 3 tablespoons milk 30-45ml
Equipment
- Cherry pitter Optional but recommended
- Large mixing bowl
- Pastry cutter or box grater
- Baking sheet Half sheet pan recommended
- Parchment paper
- Sharp knife or bench scraper
- Wire cooling rack
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Cut cold butter into the flour using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter bits visible.
- Gently toss chopped cherries through the flour mixture to coat them evenly.
- Whisk together egg, heavy cream, vanilla, and almond extract in a separate bowl. Pour into the dry ingredients and stir just until a shaggy dough forms.
- Turn dough onto a lightly floured surface and pat into a 3/4-inch thick circle, about 8 inches across. Cut into 8 wedges.
- Place wedges on prepared baking sheet, brush tops with heavy cream, and sprinkle with coarse sugar. Bake 18-20 minutes until golden brown and toothpick inserted comes out clean.
- Whisk powdered sugar with milk until smooth and drizzle over slightly cooled scones. Let glaze set for 5 minutes before serving.
Nutrition
Notes
- Keep butter, egg, and cream cold right up until you mix them in for the flakiest texture.
- Chop cherries into small pieces so they distribute evenly through the dough.
- If using frozen cherries, do not thaw them first – chop them while still frozen.
- Freeze the shaped wedges for 15 minutes before baking for taller, more defined layers.
- Avoid twisting the knife when cutting wedges, since twisting can seal the edges and limit rise.
- Substitute half and half or whole milk for heavy cream in a pinch, though scones will be slightly less rich.
- Store glazed scones in an airtight container at room temperature for up to 2 days.
- Freeze unglazed, baked scones for up to 3 months in a freezer-safe bag.
- Reheat in a 300°F oven for 8-10 minutes to re-crisp the exterior.
- Swap in dried tart cherries plumped in warm water when fresh cherries are out of season.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cherry scones are one of those recipes that feel fancy but come together with almost no effort.
Once cherry season hits, I make a batch nearly every week.
Give this recipe a try this weekend and let me know how they turn out in the comments below.
I would love to hear which variation you end up trying, and feel free to share a photo if you make them.
Recommended:
- Lemon Scones Recipe
- Apple Cinnamon Scones Recipe
- Blueberry Peach Galette Recipe
- Berry Pavlova Recipe
- Fruit Tart Recipe
