Cherry Scones
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Cherry Scones are a great summer treat for breakfast, brunch, or a snack with tea! Fresh cherries are a delicious addition to the scone dough, and the almond extract adds a classic English tea room flavor.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Fresh Cherry Scones
- More Scone Recipes
Cherry season isn't around for very long, so I like to use fresh cherries in as many recipes as possible while they're available. Scones are one of my favorite options because the dough is quick to make, the cherries stay juicy in every bite, and scones are perfect any time of the day.
If you have an abundance of fresh cherries around, don't forget to try my Cherry Pie, Cherry Cheesecake Thumbprint Cookies, or this Chocolate Cherry Chip Ice Cream!
Here's Why You'll Love This Recipe
- Fresh cherries shine here. No jam, no dried fruit here. Just juicy, pitted cherries folded right into the dough.
- That hint of almond extract is my secret weapon. It goes beautifully with the cherries and gives the scones a bakery-style flavor.
- These scones are quick to make. From start to finish, you'll be done in about 40 minutes.
- They're great for spring get-togethers. Brunch, a shower, or afternoon tea, all perfect opportunities for enjoying a scone!
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- All-purpose flour: The base of the dough. You can sub in bread flour if that's all you have, but it will impact the texture a bit, so AP flour is ideal.
- Granulated sugar: Adds the perfect amount of sweetness. You can sub in brown sugar if you like hints of molasses flavor in the scone.
- Baking powder: Gives the scones their lift. Make sure it is fresh! If you don't bake often and there's been a can sitting in your cupboard for years, it is time to replace it.
- Kosher salt: Rounds out the sweetness. If you use salted butter, omit the additional salt here.
- Cold unsalted butter: Using cold butter helps give these scones their flaky, tender texture. You can sub in salted butter if that's what you have, but omit the Kosher salt.
- Fresh cherries: Pitted and halved. Make sure they're patted dry if they're very juicy, so the dough doesn't get too wet.
- Heavy cream: Adds richness to the dough. Save a little extra to brush on top before baking.
- Egg: Helps bind the dough.
- Vanilla extract: Only pure vanilla extract allowed. Please leave the imitation vanilla at the store.
- Almond extract: This is the secret ingredient. It goes really well with the cherries and gives the scones a bakery-style depth of flavor.
In Photos: How To Make Fresh Cherry Scones
Step 1: Make Dough Base
Whisk the dry ingredients together in a large mixing bowl. Add the butter and work it into the flour mixture until the mixture resembles coarse crumbs.
Step 2: Add Cherries
Add the cherries and toss gently to distribute evenly.
Step 3: Add Wet Ingredients
Whisk the wet ingredients together in a small bowl. Pour the mixture into the dry ingredients and stir just until a shaggy dough forms.
Step 4: Form Scones
Turn the dough onto a lightly floured surface and gently press it together into a circle approximately 1 inch thick. Cut into 8 wedges.
Step 5: Brush & Bake
Brush the tops with heavy cream. Bake until lightly golden around the edges and set in the center.
Helpful Tips and Tricks
- For a bit of crunch, try topping the scones with coarse sugar after brushing them with the cream.
- You can substitute buttermilk for the heavy cream, but it will change the texture of the scones a bit. Heavy cream creates a richer, more tender, slightly crumbly scone. Buttermilk produces a lighter, more biscuit-like scone.
More Scone Recipes
- Blackberry Scones
- Rhubarb Scones
- Chocolate Chip Scones
- Strawberry Scones
- Irish Scones
- Banana Scones
- Lemon Poppy Seed Scones
Ingredients
- 2 ½ cups all-purpose flour, (300 g)
- ⅓ cup granulated sugar, (67 g)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed (113 g)
- 1 cup fresh cherries, pitted and halved (150 g)
- ½ cup heavy cream, (120 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon heavy cream, for brushing
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Add the butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the cherries and toss gently to distribute evenly.
- In a small bowl, whisk the heavy cream, egg, vanilla extract, and almond extract together. Pour the mixture into the dry ingredients and stir just until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently press it together into a circle approximately 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing the scones slightly apart.
- Brush the tops with the remaining tablespoon of heavy cream. Bake for 18-22 minutes, or until lightly golden around the edges and set in the center.
- Allow the scones to cool for 10 minutes before serving.
