This fresh cherry scones recipe is bursting with flavor using fresh tart cherries, rich cream, and vanilla. Easy homemade scones are perfect for breakfast, snacks, or afternoon tea. You will be very happy biting into these soft flaky scones that just melt in your mouth!
I love fresh fruit, especially during the warmer weather, and nothing screams summer like fresh bing cherries! Farmer's markets and grocery store displays are overflowing and I'm not mad about it. Most of these will go into pies, but I wanted to create a scrumptious flavor in our next buttery scones and cherry seemed like a perfect flavor.
How to make Easy Scones
If you thought it was super hard to make scones, I am here to tell you it is not. Will you have to try a few batches to get the hang of it? Maybe. But you will and I know once you master this easy recipe, you will be making scones every chance you can get!
Scone Baking Tips:
Two very important things to do to ensure a perfect fluffy scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure your butter is COLD. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones.
Preparing Fresh Cherries
If you are using fresh cherries, you will need to wash and remove the pits from the fruit. You can use a cherry pitter tool, or a plastic drinking straw poked straight through will work too. Once the juicy cherries are pitted, cut them in half (or quarters if you want smaller pieces) and lay them out on a paper towel to dry.
Have mixing bowls, measuring tools, and a sheet pan lined with a piece of parchment paper ready and set aside before you begin making your scones recipe.
Can I use frozen Cherries?
Yes! Most bags of frozen cherries will have the fruits already cut in half, but if they are still whole, just be sure they are without pits before slicing them in half. Work quickly with frozen fruit as they may make the scone dough a bit wet if they defrost completely. If this happens, add 2 extra tablespoons of flour to make the dough less sticky.
Can I use Dried Cherries?
Yes, you can! You can use fruit right out of the bag, but I like to soften them up a bit before baking. To do this, let dried cherries soak in hot water for 15-20 minutes to plump them up.
What can I use instead of heavy cream or whipping cream?
I like to use half and half in all of the recipes. I always have this on hand for a cup of coffee and I like the soft texture it creates when biting into a scone.
- all-purpose flour
- baking powder
- vanilla extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- Fresh cherries, pitted and cut in half
How to Make Cherry Scones
In a large bowl, mix your dry ingredients first. You will whisk together flour, baking powder, sugar, and salt. Set aside the dry mixture.
Working with a sharp knife, cut cold butter into small pieces. Add to the flour mixture and using a pastry blender or pastry cutter, cut in the butter until the flour mixture begins to look like coarse crumbs. This will give the best texture to your scones.
Now it is time to add in your wet ingredients. Add half and half, vanilla extract, and cherry halves, and mix gently until a shaggy dough forms.
Using your hands, knead scone dough for a little time until it forms a smooth soft ball, about 5-10 times. If your dough is still too wet, add 2 tablespoons of flour.
Place dough on a lightly floured surface and gently pat dough into an 8-inch round disc, about 1 inch thick. Using a knife or bench scraper, cut dough into 8 equal wedges.
Place wedges on a parchment-lined baking sheet. With a pastry brush dipped in half and half, brush the tops of scones and then add a small pinch of sugar to the scone tops.
Place the baking tray on the middle rack in the oven and bake for 12-15 minutes, until golden brown.
Remove scones from the oven and let them cool on a wire rack.
Once the scones are completely cool, enjoy plain or top the cooled scones with butter or our vanilla glaze.
Additional options for cherry scone recipe
There are many flavor options you can add to this recipe to make perfect scones:
- Almond extract – adding 1 teaspoon of this flavor will raise the profile to create cherry almond scones! To really take it over the top, add slivered almonds to the scone tops before baking.
- Dark chocolate- add chocolate chunks or chocolate chips to scone dough or drizzle melted chocolate on top of scones for a decadent rich pastry.
How do you store scones?
For best results, store fresh scones at room temperature on a plate loosely covered with plastic wrap. The scones will stay fresh for about 3 days. To keep scones longer, place them in a single layer in an airtight container and freeze for up to 3 months.
Other scone recipes you may enjoy:
Making this cherry scone recipe is easy and delicious and know you will make them all the time!
- 2 cups all-purpose flour
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup half-and-half, plus 1 tbsp.
- 1 cup pitted fresh cherries, chopped
- Preheat oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and vanilla extract until just moistened.
- Gently fold in chopped cherries.
- On a lightly floured surface, knead the dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 inches apart.
- Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Let cool on a wire rack
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 318mgCarbohydrates: 35gFiber: 1gSugar: 10gProtein: 4g