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Home » Sweet Brunch » Cherry Scones Recipe

Cherry Scones Recipe

Published: Jun 11, 2020 · Modified: Aug 6, 2020 by Jenn · This post may contain affiliate links

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Recipe card for cherry scones with three scones on a stack of white plates.

Are you craving sweet, full of flavor, easy to make cherry scones recipe for breakfast? Well, I hope you are now! Scones are the dessert style cousin of the breakfast biscuit. These sweet scones are flavored with lemon zest, orange zest, vanilla and almond extract with delicious ripe red cherries.

Three cherry scones on a tray with a cup of coffee.

This recipe reminds me of the end of summer. The days are still long but slowly getting shorter. I’m spending as much time as I can having breakfast outside. Cherries are showing up at the farmer’s markets and baking with citrus zest compliments the sweet tones.

I suggest making a batch of scones, find a spot to sit in the grass, and just lay around looking at the clouds and snacking on the last warm days of the year.

Baking tray with five cherry scones and a cup of coffee.

How Do You Make Scones?

Scones are a simple mix and bake recipe. Simply work you ingredients together to form a large loose dough. Hand knead in your chopped cherries and shape into disc. Roll out into a rectangle and slice into squares. Place scones on a baking sheet and bake! Tada, no proving time needed.

Tips for Cherry Scones

  • Use ripe Bing cherries for the best flavored cherry scones.
  • Make sure cream, egg and yolk, and butter are cold.
  • Knead dough lightly 1-2 times to shape and pack in cherries. Don’t over work the dough or it will be tough and the cherries will bleed too much and make everything soggy.
  • You can roll the dough out to a rectangle and cut for square scones or hand shape into a circle and slice for triangle scones.
  • Bake on middle rack.

How to Store Cherry Scones

Store cooled scones in an air tight container at room temperature for 1-2 days.

Can You Freeze Scones?

You can definitely freeze scones after they have been baked and completely cooled. Place them in a freezer safe air tight plastic bag with a piece of parchment paper between them to prevent then from sticking to each other.

White plates stacked on a baking tray with a scone and cup of coffee on top.

More Fresh Cherry Recipes

  • Fresh Cherry Pie
  • Cherry Coconut Crisp
  • Fruit Galette
Baking tray with six large cherry scones.
Three cherry scones on a tray with a cup of coffee.

Cherry Scones

Cherry Scones Recipe with orange, lemon, vanilla, almond, and ripe bing cherries. How to make scones recipe with fresh cherries.
4.8 from 10 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American, British, English
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 scones
Author: Jenn

Ingredients

Scone Dough

  • 2 ½ Cups (313 grams) All Purpose Flour
  • ⅓ Cup (67 grams) Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 2 teaspoons Lemon Zest
  • 2 teaspoons Orange Zest
  • ½ teaspoon Kosher Salt
  • 6 Tablespoon Unsalted Butter
  • ½ Cup (125 ml) Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 ½ Cups Bing Cherries pitted, cut into quarters

Topping

  • 3 Tablespoons Heavy Whipping Cream
  • Turbinado or Sparkling Sugar for sprinkling

Instructions

  • Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.
  • Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.
  • Place flour mixture in freezer for 10 minutes.
  • In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.
  • Remove flour mixture from freezer and pour in egg and cream mixture. Stir together with a wooden spoon until just mixed, then loosely form into a ball with hands.
  • Place dough on a floured surface and knead in chopped cherries.
  • Shape into a circle about 2 inches thick. Cut circle in half and then each half into thirds for a total of six triangles
  • Place scones on baking sheet 1.5-2 inches apart.
  • Use the 3 Tbsp of remaining Heavy Cream, more if needed and paint a thin coating on the scones.
  • Generously sprinkle with sparkling sugar.
  • Bake for 18-20 minutes, or until golden on the edges.
  • Let pan cool on baking rack for 10 minutes before removing scones and eating!!

Video

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Reader Interactions

Comments

  1. Taylor

    September 20, 2019 at 12:26 pm

    5 stars
    Hi there ! What steps would I change if using frozen cherries ?
    Thank You !

    Reply
    • Jenn

      September 20, 2019 at 2:41 pm

      You can use frozen cherries too! Just let them thaw to room temp on a few paper towels before adding into the mix:)

      Reply
  2. Cindy

    June 14, 2020 at 11:47 am

    5 stars
    Yummy recipe! What can I substitute for the heavy whipping cream?
    Thank you!

    Reply
    • Jenn

      June 14, 2020 at 12:58 pm

      Hi Cindy! You can swap the heavy whipping cream for whole milk.

      Reply
  3. audri

    June 27, 2020 at 10:18 pm

    can i use dried cherries?

    Reply
    • Jenn

      June 28, 2020 at 7:51 pm

      Yes 🙂 But, you may need to add more heavy cream, as the juice from the fresh cherries adds lots of moisture.

      Reply
    • Blonda

      December 07, 2021 at 3:38 pm

      4 stars
      I use dried cherries. I simply rehydrate them. Let them sit in VERY hot water for a few minutes. Drain well. This may not be proper but it has worked well in this recipe. Cool the cherries and mix into dry ingredients before combining. They are moist and tender every time.

      Reply
  4. Sandy B.

    February 14, 2021 at 7:51 pm

    5 stars
    Super tasty! Love the citrus “pop” from the zest, and the almond extract adds a lovely nutty base. I used frozen bing cherries and only cut them in half (while frozen). Turned out great!

    Reply
    • Jenn

      February 16, 2021 at 4:22 pm

      Hi Sandy!!

      I’m so glad you liked them!!

      Reply
  5. mbp

    February 19, 2021 at 2:53 pm

    well they are in the oven and i too used frozen bing cherries with my nordicware mini scone pan. liked the fact you said “of course substitute whole milk for heavy cream”. i used 1/2 whole fat yogurt and 1/2 whole milk….didnt see your comment before substituting.
    looking forward to tasting.

    Reply
  6. Lynn

    March 23, 2021 at 9:38 am

    I made them tonight with soft dried cherries. They look great! Didn’t have almond extract so I used Amaretto. They smell amazing!

    Reply
  7. Holly

    July 02, 2021 at 12:37 pm

    5 stars
    Hi

    Made them this June with sour cherries, sweet cherries and lastly black currants. Today will be black currants and slightly under ripe plums knocked off by birds. Yummy

    Reply
  8. Natasha

    July 25, 2021 at 6:34 pm

    It didn’t seem to have enough liquid. I couldn’t even need it as it was too dry. Checked the ingredients twice and I had all the measurements correct. Not sure what went wrong!

    Reply
    • Jenn

      July 27, 2021 at 11:45 am

      Hi Natasha, It should be pretty moist with the juice from the fresh cherries and the heavy cream. Were your cherries ripe? You can also always add more cream as needed to get the right texture.

      Reply
  9. Michelle Faircloth

    July 27, 2021 at 8:45 am

    4 stars
    Yum my family loved them! Will definitely make again

    Reply

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Hi I'm Jenn! Welcome to Two Cups Flour, a blog dedicated to delicious recipes and photography.About me!

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