Cherry Scones Recipe

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A very easy cherry scones recipe made with fresh cherries. Frozen or preserved cherries can be used as well.

CHERRY SCONES

I did mention quite a few times that we have a huge cherry tree in our garden. Higher than the house (and our house is big), old and thick, with huge branches growing in all directions, but mostly over the house.

We can only pick those cherries that grow directly over the lower roof of a garage, where I can climb myself and those growing over the house roof, where my husband can climb, I would not do it for anything in the world. The rest of the cherries are for the birds as no one can reach them.

We eat lots of fresh cherries every day, I preserve buckets of cherries, simply, only with water and a tiny amount of sugar, I make lots of cherry butter and I bake a lot during this time of the year. Sweet cherry pies, cherry cheesecakes, cherry chocolate brownies and so on.

And now these fresh cherry scones. Simple, easy and quick to make, cheap, super delicious and satisfying. Perfect to have for breakfast, at tea (if you’re English), with coffee in the afternoon (if you’re German) or as a snack.

WHAT ARE SCONES?

A scone is a small baked good, either round or triangle shaped, made with flour, butter and a leavening agent like baking powder. They are usually only lightly sweetened.

The origins of the scones are British, but they are popular in many countries like Australia, New Zealand, US or some South American countries like Argentina and Uruguay.

British scones vs American scones

There are differences between the British and the American scones.

British scones are very lightly sweetened and made with less butter, they have a flakier texture and are mostly plain. If there are any additions, they would likely be something like raisins or sultanas.

The reason they are lower in sugar and butter is not because the British are more conscious about nutrition, but because in Britain, fresh scones are liberally slathered with butter and/or eaten with sweet jam.

American scones are sweeter and more cake-like and often made with fresh or dried fruit, chocolate chips and so on. The American scones are usually served as they are without any additions.

If I was to decide what my cherry scones are, I would go for American: although not particularly sweet, they are cakey and loaded with fresh cherries. But I have to admit, that my husband and my son ate them slathered with cherry butter, especially one day after baking them.

HOW TO MAKE CHERRY SCONES

Making these cherry scone recipe is really easy. You will not even need a mixer, just quickly mix the ingredients with a spoon, shape, cut the dough and bake. That’s it!

• Remove the pit from the cherries. This cherry pitter is great for the purpose.
• Sift the flour, salt and baking powder in a large bowl. Add the sugar and mix in lightly.
• Cube the butter and rub it into the flour mixture with your fingertips or a dough blender until the mixture resembles breadcrumbs.
• Add the chopped fresh cherries and toss to mix.

• You will need about 1 ½ eggs for the dough and about ½ egg for brushing the scones before baking. Break one egg into a cup. Whisk it lightly and pour about ½ of the beaten egg into a bowl.
• Add the second egg to that bowl, adding the milk as well. Whisk them together.
• Pour the egg-milk mixture into the bowl containing the dry ingredients.
• Mix with a spoon.

• Give the dough onto a floured surface and shape it to make a circle, about 2.5 cm/ 1 inch thick and 22 cm/ 8.7 inches in diameter. Don’t knead the dough!
• Cut the dough into 8 triangles, flouring the knife, if needed, the dough is rather soft.
• Carefully transfer the scones onto a baking tray lined with baking paper.
• Brush the cherry scones with the reserved egg and sprinkle them with 1-2 tablespoons brown sugar.

• Bake in the preheated oven for about 10-12 minutes until golden brown.
• Let cool on a wire rack.

NO FRESH CHERRIES?

If you don’t have fresh cherries, you can make the scones with frozen or preserved cherries. If frozen, let defrost and pat dry with kitchen paper. Chop and use as instructed.

If using preserved cherries, drain well and pat dry with kitchen paper. Use as instructed in the recipe.

CAN YOU FREEZE SCONES?

Can you freeze scones before baking?

Yes, you can. Wrap each scone in plastic wrap, freeze until solid on an even surface in the freezer. This way they will keep their shape better than they would, if you just throw them in the freezer bags in their still soft stadium.

Once solid, give the scones (still wrapped) in freezer bags and place back in the freezer.

Once you are ready to bake them, take them out of the freezer and let them on the counter while you heat the oven. Unwrap them, place them on the lined baking tray and bake as required by the recipe or until golden brown.

Can you freeze scones after baking?

You can definitely freeze scones after baking as well. Let them cool completely and place them in good freezer bags adding a piece of parchment paper between the layers to prevent them from sticking to each other.

Leave to defrost for 2-3 hours before serving and reheat in the preheated oven at 150 degrees Celsius/ 300 degrees Fahrenheit for 5 to 10 minutes.

Or you can place the frozen scones directly in the hot oven and leave for 20 minutes or until properly heated through.

HOW TO SERVE SCONES?

As mentioned above, British scones are often served with something on the side: clotted cream, whipped cream, jam and even lemon curd.

As these particular cherry scones are less British and more American, you can serve them as they are with just a cup of tea or coffee. However, they taste great served with whipped cream as well or smeared with a little jam.

The scones are best served fresh and it is particularly the leftovers that benefit from being served with a little jam on top.