Cherry Scones

Start your day with these Cherry Scones, packed dried tart cherries and a touch of almond flavor, topped off with a delightful glaze.

3 Reasons These Are The Best Cherry Scones

1. Buttery and Crumbly Texture: These Cherry Scones have a deliciously buttery and crumbly texture, enhanced by the plump bites of dried tart cherries throughout.
2. Perfect Balance of Flavors: The simple glaze on top complements the slightly tart and buttery flavor of the cherry scone, creating an amazing balance that’s irresistible.
3. Dense Yet Melt-in-Your-Mouth: Despite their satisfying density, these scones maintain a delicious melt-in-your-mouth quality, making each bite an experience.

How To Make Cherry Scones

1. Freeze Butter: Cube and freeze unsalted butter.
2. Dry Mix: Combine orange zest, sugar, baking powder, salt, and flour.
3. Wet Mix: Whisk cream, egg, vanilla, and almond extract.
4. Combine: Blend frozen butter into dry mix, then add wet mix and cherries.
5. Shape: Form dough into a disc, cut into wedges, and chill for 10 minutes.
6. Prep for Baking: Brush with cream, sprinkle sugar, and refrigerate for 20 minutes.
7. Bake: At 400°F for 17-25 minutes.
8. Glaze: Mix powdered sugar with orange juice and drizzle over cooled cherry scones.

More Cherry Recipes

• Tart Cherry Daiquiri Mocktail
• Cherry Danish
• Dried Tart Cherry Sweet Snack Mix
• Cherry Crisp Recipe
• Cherry Smoothie

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5 from 12 votes

Cherry Scones

By Chelsea Lords

With dried tart cherries, almond flavor, and a delightful glaze, these Cherry Scones are the perfect way to start your day!

Prep Time: 25 minutes minutes

Cook Time: 18 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 1 hour hour 13 minutes minutes

Servings: 16 scones

Equipment

• Sheet pan lined

Ingredients 

USMetric

 

1x2x3x

Scones

• ▢ 8 tablespoons unsalted butter cubed and frozen
• ▢ 2 large oranges
• ▢ 1/2 cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 cups flour spooned and leveled
• ▢ 11 tablespoons heavy cream divided
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla bean paste or vanilla extract
• ▢ 1/4 teaspoon almond extract optional
• ▢ 3/4 cup dried tart cherries
• ▢ Coarse sugar optional
• ▢ 1 cup powdered sugar

Instructions 

• Keep all the ingredients as cold as possible, chill the flour in the fridge for 10-20 minutes if possible. Cut the butter into small cubes. Place in the freezer to chill until needed. Line a sheet pan with parchment paper or a silicone baking mat. Zest oranges with a zester to get 2 tablespoons zest. Juice the oranges using a citrus juicer to get 2 tablespoons orange juice.
• In a large bowl, combine the orange zest and sugar. Rub the two together with your fingers until the sugar is fully infused with the orange zest. Add in the baking powder, salt, and flour. Whisk until ingredients are combined.
• In a small bowl, whisk together the 1/2 cup of heavy cream, egg, vanilla, and almond extract. Mix until smooth.
• Add the frozen cubed butter into the dry ingredients. Using a pastry blender cut the butter into the dry ingredients until the butter is small pea sized and evenly dispersed. Make a well in the center of the ingredients and pour the wet ingredients into the well. With a wooden spoon, gently combine the ingredients until a dough begins to form. As soon as a dough forms, add in the dried cherries. Mix as little as possible, just until everything is moistened and mostly combined.
• Very lightly flour a surface and turn out the dough onto it. Work the dough into a ball with lightly floured hands, handling it as little as possible while forming a cohesive disc. If the dough is too sticky, add a tiny bit more flour; if it’s too dry, add 1-2 tablespoons of additional cream. Press the dough into a disc and cut it exactly in half, then form each half into a smaller disc about 5 inches wide. Chill the discs wrapped tightly in plastic for 10 minutes in the fridge, then remove and cut each into 8 equal wedges with a very sharp knife, making decisive cuts. Place the wedges on lined sheet pan about 2 inches apart, pour remaining 2-3 tablespoons of heavy cream into a small dish, and brush the cream over the scones using a pastry brush. Sprinkle with coarse sugar if desired.
• Refrigerate the scones on the pan for 20 minutes. Preheat the oven to 400℉
• Bake for 17-25 minutes, or until the edges are lightly golden brown and the tops are just browned. Keep a close eye on the scones, as overbaking will lead to less flavor and a denser texture; mine usually take about 19-20 minutes. Remove them from the oven and let cool for a few minutes on the baking sheet before using a metal spatula to transfer the scones to a cooling rack to finish cooling.
• Whisk together powdered sugar and orange juice. Add additional juice for a thinner glaze, as desired. Drizzle over the scones once they are completely cooled. Let set and then enjoy.

Video

Recipe Notes

Storage: Keep scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week. Individually wrap scones, place in an airtight container, and freeze for up to 3 months, thaw at room temperature.

 

Nutrition

Calories: 270kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 136mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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