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Cherry Scones Recipe

Cherry Scones

iamwinfred
These cherry scones turn 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, with a quick vanilla glaze on top that makes them feel special without any fuss.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 285 kcal

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

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

For the Glaze

  • 1 cup powdered sugar 120g
  • 2 to 3 tablespoons milk 30-45ml

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sconeCalories: 285kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 210mgPotassium: 95mgFiber: 1gSugar: 17gVitamin A: 6IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Keyword breakfast scones, cherry scones, easy scone recipe, fresh cherry recipe
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