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+ servings
Cherry scones

Cherry Scones

Rebekkah Rumora
Nothing says summertime like fresh cherries, and one of the best ways to use up your ripe, juicy summer cherries is baking them into scones! Seasonal and delicious, cherry scones are perfect for fancy brunches, afternoon tea, or as a satisfying snack. A wonderful summer baked good, they’re easy to make, perfectly sweet, and go great with just about everything!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Servings 8
Calories 450 kcal

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 6 tbsp butter very cold or frozen
  • ¾ cup whole milk
  • 1 egg
  • cup sugar
  • 3 tsp baking powder
  • ½ tsp kosher salt
  • ¾ cup fresh cherries pitted and cut in half
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • Demerara sugar for finishing

Instructions
 

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • In a large bowl mix together flour, sugar, salt and baking powder, and whisk until combined.
  • Add the butter to the flour, and use your hands or a pastry cutter to smash the butter into the flour until the dough resembles wet sand, then use the palm of your hand to flatten any large chunks of butter into sheets.
  • In a separate bowl, whisk together the milk, egg, vanilla extract and almond extract until the mixture is homogeneous.
  • Add the milk and egg mixture to the flour and butter mixture, then immediately add in the cherries.
  • Using your hands or a spatula, mix together the contents of the bowl until a dough starts to form, taking extra care to not crush the cherries.
  • Once the dough forms, turn it out directly onto the prepared baking sheet, and use your hands to bring the dough together and form it into a 1½ - 2 inch thick circle- do not overwork the dough.
  • Flour the sharp end of a knife and cut the dough into 8 equal pieces and keep the pieces in the circle.
  • Brush the tops with milk and sprinkle with demerara or other finishing sugar.
  • Bake in the middle rack of the preheated oven for 20-25 minutes or until the edges are golden brown and the tops have just started to brown.
  • Separate the scones with a sharp knife and transfer to a cooling rack, then let cool for 10 minutes.
  • Serve and enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 39gProtein: 7.3gFat: 30gCholesterol: 149mgSodium: 625mg
Keyword breakfast, brunch, dessert, scones
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