This is a very easy recipe for cherry scones, which are made with fresh cherries. Frozen or preserved cherries can also be used.
I mentioned several 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 mainly over the house.
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 Swiss cherry pie, cherry cheesecake bars, cherry chocolate brownies, banana and hazelnut cake with cherries, cherry bundt cake, 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. You could also try these Easy Cherry Turnovers.
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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 (the link opens in a new tab) are British. Still, they are popular in many countries like Australia, New Zealand, the US, and some South American countries like Argentina and Uruguay.
British scones vs American scones
There are differences between British and American scones. British scones are lightly sweetened, less buttery, and have a flakier texture. They are often plain or contain raisins or sultanas and are typically served with butter and jam. American scones are sweeter, more cake-like, and often include fresh or dried fruit, chocolate chips, and other additions, usually served as-is.
My cherry scones are more Americanโthey're cakey and loaded with fresh cherries. Though not very sweet, my husband and son enjoyed them with cherry butter, especially the day after baking.
How to make cherry scones?
Making this cherry scone recipe is easy. You will not even need a mixer; just quickly mix the ingredients with a spoon, cut the dough, and bake. That's it!
- Remove the pit from the cherries. This cherry pitter (the Amazon affiliate link opens in a new tab) is great for the purpose.
- Sift the flour, salt, and baking powder into 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 (the Amazon affiliate link opens in a new tab) until the mixture resembles breadcrumbs.
- Add the chopped fresh cherries and toss to mix.
- You will need about 1 ยฝ eggs for the dough and about ยฝ an egg for brushing the scones before baking. Break one egg into a cup. Whisk it lightly and pour about ยฝ 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.
- Transfer the dough to a floured surface and shape it into a circle. Don't knead the dough! Cut the dough into 8 triangles, and flour the knife if needed; the dough is rather soft.
- Place them on the baking sheet, brush them with egg, and sprinkle them with brown sugar.
- Bake until golden brown. Let cool on a wire rack.
Can you freeze scones?
Freeze before baking
- Wrap each scone in plastic wrap and 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, put the scones (still wrapped) in freezer bags and return them to the freezer.
- Once you are ready to bake them, remove them from 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 the recipe requires or until golden brown.
Freeze after baking
- 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 together.
- Leave to defrost for 2-3 hours before serving and reheat in the preheated oven at 300ยฐF/ 150ยฐC for 5 to 10 minutes.
- You can also place the frozen scones directly in the hot oven and leave them for 20 minutes or until properly heated.
How to serve scones?
As mentioned above, British scones are often served with something on the side: clotted cream, whipped cream, jam, and even Thermomix 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.
Scones are best served fresh, and leftovers benefit from being served with a little jam on top.
Cherry Scones Recipe
Ingredients
- 15-20 fresh cherries depending on size
- 3ยพ cup all-purpose flour 450 g/ 1 lb
- 2 teaspoons baking powder
- pinch of salt
- โ cup granulated sugar 60 g
- โ cup unsalted butter 80 g
- 2 medium eggs
- ยพ cup + 2 tablespoons whole milk 200 ml
- 1-2 tablespoons brown sugar as needed
Instructions
- Preheat the oven to 460ยฐF/ 240ยฐC. Line the baking sheet with baking paper.
- Stone and chop the cherries. Set aside.15-20 fresh cherries
- Sift the flour, baking powder, and salt in a wide bowl. Lightly stir in the sugar.3ยพ cup all-purpose flour/ 450 g + 2 teaspoons baking powder + pinch of salt + โ cup granulated sugar/ 60 g
- Cut the butter into cubes and rub it into the flour mixture with your fingertips until the mixture resembles crumbs. Stir in the chopped cherries.โ cup unsalted butter/ 80 g
- You will need about 1 ยฝ egg for the dough and ยฝ egg for the egg wash. Break one egg in a cup. Whisk lightly. Pour ยฝ of the egg into another bowl and set it aside for brushing the scones before baking.2 medium eggs
- Combine dough: Mix the second egg and the half egg in the bowl. Add the milk and whisk together. Pour the egg-milk mixture into the flour mixture. Stir to mix with a spoon. The dough will be rather soft.ยพ cup + 2 tablespoons whole milk/ 200 ml
- Cut scones: Turn the dough onto a floured surface and shape with your hands into a round shape, about 9 inches/ 22 cm diameter and 1 inch/ 2.5 cm thick. Cut into 8 triangles, flouring the knife, if necessary.
- Brush: Transfer the scones to the prepared baking sheet and brush them with the remaining egg in the bowl. Sprinkle with brown sugar.1-2 tablespoons brown sugar
- Bake for about 12 minutes or until golden brown. Transfer to a wire rack and let cool.
Notes
- Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
- Serve warm or cooled with clotted cream, whipped cream, jam, or Thermomix lemon curd.
MJ says
I made these and they were completely tasteless. Is it possible that the measurements in cups were off or that an ingredient like vanilla or another aromatic was missed?
Adina says
Nothing is missing. I always recommend a scale, using cups is just a game of fortune.
MJ says
@Adina, thank you so much for the response.
grace says
i love all things cherry! these scones look perfect.
mjskitchen says
Thank you for sharing this recipe! A local bakery that used to make cherry scones shutdown about 2 years ago and I haven't had one since. They are my favorite and yours look so light and quite delicious.
Evi says
I really love fresh cherries at the moment, and these scones look super delicious! Also, the pictures are gorgeous, pinned ๐
angiesrecipes says
We adore scones ๐ They are great even without all the jam and cream. These would make a perfect breakfast with some tea.
Anca says
Scones originate from Scotland, this is something that I discovered on my holiday in Scotland this year. Your recipe sounds very much like the British scones I make.
Scones are served with clotted cream and jam, anything else is just strange and frowned upon by scones enthusiasts. There is even a debate, if you put jam first (Cornwall way) or clotted cream first (Devon way). I prefer the former, while my husband the latter.