Cherry Scones

4.54 from 15 votes

Soft, buttery cherry scones made with fresh, frozen, or canned cherries. A quick bake that's perfect with coffee or tea.

Prep Time15

Cook Time12

Total Time27

Course: Desserts

Cuisine: American

Servings: scones

Calories: 358kcal

Author: Adina

Preheat the oven to 460°F/ 240°C. 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.
3¾ cup all-purpose flour + 2 teaspoons baking powder + pinch of salt + ⅓ cup granulated sugar
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.
⅓ cup unsalted butter
You will need about 1 ½ egg for the dough and ½ egg for the egg wash. Break one egg in a cup. Whisk lightly. Pour ½ 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.
¾ cup + 2 tablespoons whole milk
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.

Measurements: A digital kitchen scale 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.