Cherry Scones Recipe
Cherry Scones Recipe for soft, fluffy, and buttery fruit scones. Packed with frozen or fresh cherries for a breakfast, brunch, or tea time pastry.
Servings: 16 small scones
Calories: 185kcal
Equipment
- Measuring Cups
- Measuring spoons
- Food processor (see notes if you want to make by hand)
- Cherry Pitter if needed to remove pits, or metal straw
- Knife
- Round Cake Pan for shaping, optional
Ingredients
- 2 cups cherries (approximately 10-11 ounces) (fresh or frozen)
- 2 cups all purpose flour
- 3 Tablespoons sugar plus more for sprinkling on top, optional
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 5 Tablespoons unsalted butter unsalted, very cold, cut into ½ inch slices
- 1 cup heavy cream
- 2 Tablespoons unsalted butter melted, for topping
- 2 Tablespoons sugar for topping
- lemon glaze optional, for topping
Instructions
- Prep the cherries by removing the pits (if needed) and cut them into quarters. Set aside.2 cups cherries
- Add the flour, sugar, baking powder, and salt to a food processor. Pulse a few times to mix.2 cups all purpose flour, 3 Tablespoons sugar, 1 Tablespoon baking powder, ½ teaspoon salt
- Scatter the cold butter across the flour. Pulse until it resembles cornmeal or wet sand, approximately 10-12 pulses.5 Tablespoons unsalted butter
- Pour out the flour mixture into a bowl. Add the cherries and heavy cream. Mix until just barely incorporated. Do not overmix (a little dry mixture is okay and preferred to overmixing).1 cup heavy cream
- Spray a cake pan with nonstick spray.
- Dump the dough into the cake pan and press into an even layer.
- Refrigerate the dough in the pan for 30 minutes (or longer, see note).
- Preheat oven to 450°F (232°C) with the rack on the middle shelf.
- After chilling, remove the pan from the refrigerator and slam onto the counter or cutting board. Repeat if needed until the dough disk falls out.
- Using a sharp knife, cut the disk in half, then half again in the opposite direction to give you four quarters. Then cut each piece in half again (think like a pizza) to give you 8 triangles. Then cut each triangle into two smaller triangles to give you 16 pieces (or you can leave them larger if preferred).
- If desired, coat with the melted butter and sprinkle with additional sugar for texture and color.2 Tablespoons unsalted butter, 2 Tablespoons sugar
- Place the scones on a lined baking sheet.
- Bake for 13-15 minutes until lightly golden brown. Rotate the baking sheet halfway through baking. Cool on a wire rack for at least 10 minutes. Drizzle with lemon glaze if desired when completely cool. Store in a sealed container for up to 5 days.lemon glaze
Video
Notes
Scones can be covered and refrigerated up to 24 hours before baking, after cutting or after put into cake pan.
Freeze the scones after cut and before baking for up to a month. Then bake as desired and directed in instructions, without thawing, although you may need to bake them a few minutes longer.
Frozen cherries can be used in place of fresh. Just thaw and drain before using.
Refrigerating for 30 minutes is highly recommended as it helps the scones rise instead of being wide and flat.
Want to give them some almond flavor? Add a teaspoon of almond extract with the flour in step 2 and/or some slivered almonds with the cherries.
See more information about alternative cooking methods and ingredients in the full recipe post above.
Nutrition
Serving: 1small scone | Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 80mg | Potassium: 148mg | Fiber: 1g | Sugar: 11g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
