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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.
Course Breakfast, Dessert
Cuisine American, British, English
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 scones
Author Jenn


Scone Dough

  • 2 ½ Cups (313 grams) All Purpose Flour
  • 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


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


  • 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!!