A delicate balance of crumbly exteriors and tender crumb within—that is the quintessential nature of a well-made scone. Originating in the British Isles, scones have evolved across continents, transforming from a basic quick bread to a refined tea-time staple. Today’s Cherry Scones Recipe, featuring sweet cherries, sits at the intersection of old-world tradition and modern tastes, offering a special treat perfect for brunches, family gatherings, or that comforting afternoon indulgence.
In this post, we’ll not only guide you through each step of baking these delightful Cherry Scones, but also equip you with a deeper understanding of the process. We’ll delve into the “why” behind each ingredient choice, the best ways to store and serve, and insider tips guaranteed to elevate your baking game. Whether you’re an experienced baker or a curious newcomer, these Cherry Scones will carry you toward a new level of culinary confidence.
If you have ever wondered what makes a scone truly stand out—crisp edges, tender crumb, and bursts of fruity flavor—then you’re in the right place. We’ll talk about proper dough handling, the importance of cold butter, and even suggest ways to customize your recipe, ensuring that this final product aligns perfectly with your personal preferences. In other words, by the end of this post, you’ll not only have a reliable Cherry Scones Recipe at your fingertips, but a deeper understanding of the craft behind these globally cherished baked goods.
Why You’ll Love This Recipe
1. A Nod to Tradition
Scones have been adored for centuries, and by incorporating cherries—a timeless flavor element—you’re adding a modern twist that still feels connected to the rich history of this classic teatime treat. Cherry scones strike a harmonious balance between sweet and buttery, making them a favorite among those who relish homemade pastries with a refined flair.
2. Easy Yet Impressive
Despite their elevated status, scones are surprisingly straightforward to make. Even if you’re a new baker, you’ll master this Cherry Scones Recipe quickly. The dough comes together in a single bowl, which means minimal cleanup. And with just a few tips, you’ll consistently turn out batches of scones that look and taste worthy of a chic bakery display.
3. Scrumptious, Fruity Center
Cherries offer juicy brightness that distinguishes these scones from plain or raisin varieties. Whether you opt for fresh cherries in the summer season or rely on dried cherries year-round, their natural sweetness shines through, resulting in vibrant bursts of flavor in every bite.
4. Perfect for Any Occasion
From leisurely brunches to high-tea gatherings, this recipe adapts seamlessly to your needs. Pair Cherry Scones with a dollop of clotted cream or a smear of sweet butter, and serve alongside a pot of tea for a truly luxurious experience. At the same time, they’re just as suitable for a quick breakfast on a busy morning.
5. Flexible Variations
Prefer your scones with a hint of citrus zest? Looking to add a touch of almond extract to enhance the fruit’s sweetness? Craving a drizzle of vanilla glaze on top? You’re in control! This recipe is highly customizable, allowing you to incorporate personal touches to make each batch unmistakably yours.
Ingredients
One of the keys to success when making scones is quality ingredients—particularly fresh, cold dairy and real butter. Here’s what you’ll need:
- All-Purpose Flour (3 cups)
- Forms the foundation of your scones. If you’re interested in precise baking, see King Arthur Baking’s guide to measuring flour for accurate conversions and tips.
- Granulated Sugar (⅓ cup)
- Provides subtle sweetness without overpowering the flavor of the cherries.
- Baking Powder (2½ teaspoons)
- The main leavening agent. Baking powder creates the lift needed for a tender crumb.
- Salt (½ teaspoon)
- Enhances every other flavor in the recipe. A pinch of salt is essential for balanced taste.
- Cold Unsalted Butter (½ cup / 1 stick)
- Cut into small cubes. The butter must remain as cold as possible to create steam pockets during baking, yielding flaky layers.
- Egg (1 large)
- Contributes moisture, helps bind the dough, and provides structure.
- Heavy Cream (¾ cup)
- A common ingredient in classic scones for richness. You can also use half-and-half for a lighter texture or whole milk for a more economical version.
- Vanilla Extract (1 teaspoon)
- Adds a warm, sweet aroma that complements the cherries. For a flavor boost, consider substituting almond extract or using a half-and-half combination of almond and vanilla extracts.
- Cherries (1–1½ cups, fresh or dried)
- If fresh, remove pits and chop them roughly. If using dried, rehydrate them in warm water for 10 minutes beforehand for maximum juiciness.
- Optional: Zest of 1 Lemon
- If you enjoy a hint of citrus brightness. Lemon pairs especially well with cherries.
- Optional Toppings
- A sprinkle of coarse sugar over the scones before baking. You can also prepare a simple glaze by mixing powdered sugar with a little milk or cream.
How to Make Cherry Scones Recipe
Before you begin, set out all your ingredients and utensils for a smooth workflow. Below is the step-by-step guide for consistent, bakery-style Cherry Scones.
1. Prep Work
- Gather Equipment
- You’ll need a mixing bowl, a pastry cutter (or two forks), a baking sheet, parchment paper, and a rolling pin or floured surface.
- Preheat the Oven
- Set the temperature to 400°F (205°C). Preheating ensures the scones bake evenly.
- Line the Baking Sheet
- Use parchment paper or a silicone mat. This prevents sticking and simplifies cleanup.
- Measure Out Ingredients
- For best results, measure dry ingredients by weight if possible. Otherwise, gently spoon flour into your measuring cup and level it with a knife.
2. Combine the Dry Ingredients
- Mix Flour, Sugar, Baking Powder, and Salt
- In a large bowl, whisk the flour, sugar, baking powder, and salt until fully combined. This initial mixing step helps distribute the leavening agent evenly, preventing unpleasant clumps.
- Add Cold Butter
- Drop in the cubes of cold butter. Using a pastry cutter, blend until the mixture resembles coarse meal with pea-sized butter chunks remaining. These butter pockets will create those beloved flaky layers once the scones are baked.
3. Whisk the Wet Ingredients
- Combine Egg and Cream
- In a separate bowl, whisk the egg, heavy cream (or half-and-half), and vanilla extract. If you’re adding lemon zest or substituting almond extract, now is the time to mix it in.
- Add Wet Ingredients to Dry
- Make a well in the center of the flour-butter mixture and pour in the liquid ingredients. Using a wooden spoon or spatula, stir gently until the dough just comes together. The key here is to avoid overmixing, which can yield tough scones.
4. Fold in the Cherries
- Gently Incorporate Cherries
- Whether fresh or dried, add the cherries into the dough. Fold them in using gentle motions. Overworking the dough can cause it to become dense.
- Assess Dough Texture
- The dough should be slightly sticky but still workable. If it’s too dry, add an extra tablespoon of cream. If it feels too wet, dust in a bit more flour.
5. Shape the Dough
- Transfer to a Floured Surface
- Lightly flour your work surface and gently turn out the dough. Pat it into a circular disc about 1-inch thick.
- Cut Into Wedges or Circles
- For the traditional wedge shape, cut the disc into 8–10 triangles. Alternatively, use a biscuit cutter or a round cookie cutter to achieve circular scones.
- Arrange on the Baking Sheet
- Place each piece about 2 inches apart on the prepared baking sheet. If desired, brush the tops with a little cream or an egg wash for a golden finish. Sprinkle coarse sugar for extra sweetness and crunch.
6. Chill, then Bake
- Optional Chill
- For flakier scones, pop the unbaked scones in the refrigerator for 15–20 minutes. The colder the butter remains, the more steam pockets you’ll get during baking.
- Bake
- Slide the tray into the preheated oven and bake for 15–18 minutes, or until the tops turn lightly golden. Baking times vary by oven, so keep a close eye during the final minutes.
- Check Doneness
- The tops should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it has wet batter on it, continue baking a minute or two longer.
- Cool
- Transfer the scones to a wire rack and allow them to cool for at least 5 minutes before serving. This helps the crumb settle and prevents potential crumbling.
Serving and Storage Tips
1. Serving Suggestions
- Classic Pairings
- Enjoy these scones warm or at room temperature. A dollop of clotted cream or a smear of sweet butter accentuates their richness. For an authentic British experience, pair them with a pot of black tea or Earl Grey.
- Light Sweet Glaze
- If you prefer extra sweetness, drizzle a quick glaze over each scone. Simply mix powdered sugar with a little milk or cream until smooth, then drizzle it on top. Add a pinch of vanilla or almond extract for flavor depth.
- Jam or Preserves
- Since you already have cherries in the dough, you might experiment with other fruity flavors like apricot or raspberry jam for a complementary note.
2. Storage Guidelines
- At Room Temperature
- Place leftover scones in an airtight container or cover them with foil. They’ll remain fresh for about 1–2 days. Scones are most flavorful the day they’re baked, so try to enjoy them quickly.
- Refrigeration
- Refrigerating can help them last a couple of days longer, but it may slightly alter the texture. Warm refrigerated scones in a low oven (around 300°F/150°C) for 5–7 minutes to restore some of the original freshness.
- Freezing
- You can freeze baked scones or even freeze them unbaked. For baked scones, cool completely, then wrap each one in plastic wrap before placing them in a freezer-safe container. They’ll keep for up to 2–3 months. To reheat, pop them into a preheated oven at 300°F (150°C) for 10–15 minutes until heated through.
- If freezing unbaked: Prepare the dough, shape it, place the scones on a tray, and freeze until solid. Transfer frozen scones to a freezer bag. When you’re ready to bake, increase the bake time by a few extra minutes—no need to thaw.
Helpful Notes
- Cold Butter = Flaky Layers
- The rule of thumb with scones, biscuits, and pie crusts is cold butter. The colder the butter, the better the steam pockets that create flakiness. If your kitchen is warm, consider chilling your mixing bowl and utensils beforehand.
- Proper Measurement
- Scones can be sensitive to flour variations. Overly packed flour leads to dense, dry results. If you’re measuring by volume, use the “spoon and level” method: spoon flour into the measuring cup before leveling with a knife. For utmost accuracy, weigh your ingredients.
- Handling Fresh vs. Dried Cherries
- Fresh Cherries: You’ll need to wash, dry, and pit them. Pat them dry again before adding to the dough to avoid excess moisture.
- Dried Cherries: Soaking in warm water or juice (like apple juice) for 10–15 minutes can revive their plumpness, amplifying their sweetness in each bite.
- Adjusting Sweetness
- If you prefer your scones less sweet, reduce the sugar by a tablespoon or two. For an indulgent dessert version, you can increase it slightly or add a more substantial glaze.
- Add Zing
- Lemon zest or even orange zest can highlight cherry’s natural sweetness. For an almond twist, a few drops of almond extract will push those nutty, cherry-adjacent notes to the forefront.
- Avoid Overmixing
- As soon as the dough comes together, stop mixing. Overworked dough leads to tough, dense scones. Use light, gentle motions.
- Food Safety and Handling
- Ensure eggs and dairy are fresh. For further information on proper food handling, consult the USDA Official Food Safety Guidelines. This resource covers everything from storing perishables to recommended baking temperatures for different goods.
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Cherry Scones Recipe
Ingredients
- All-Purpose Flour – 3 cups
- Granulated Sugar – ⅓ cup
- Baking Powder – 2½ teaspoons
- Salt – ½ teaspoon
- Cold Unsalted Butter – ½ cup 1 stick, cubed
- Large Egg – 1
- Heavy Cream – ¾ cup plus extra for brushing
- Vanilla Extract – 1 teaspoon
- Cherries – 1 to 1½ cups fresh, pitted, and chopped, or dried cherries rehydrated
- Optional: Lemon Zest – zest of 1 lemon
- Optional: Coarse Sugar – for sprinkling on top
Instructions
1. Prep Work
- Gather Equipment:You’ll need a mixing bowl, a pastry cutter (or two forks), a baking sheet, parchment paper, and a rolling pin or floured surface.
- Preheat the Oven:Set the temperature to 400°F (205°C). Preheating ensures the scones bake evenly.
- Line the Baking Sheet:Use parchment paper or a silicone mat. This prevents sticking and simplifies cleanup.
- Measure Out Ingredients:For best results, measure dry ingredients by weight if possible. Otherwise, gently spoon flour into your measuring cup and level it with a knife.
2. Combine the Dry Ingredients
- Mix Flour, Sugar, Baking Powder, and Salt:In a large bowl, whisk the flour, sugar, baking powder, and salt until fully combined. This initial mixing step helps distribute the leavening agent evenly, preventing unpleasant clumps.
- Add Cold Butter:Drop in the cubes of cold butter. Using a pastry cutter, blend until the mixture resembles coarse meal with pea-sized butter chunks remaining. These butter pockets will create those beloved flaky layers once the scones are baked.
3. Whisk the Wet Ingredients
- Combine Egg and Cream:In a separate bowl, whisk the egg, heavy cream (or half-and-half), and vanilla extract. If you’re adding lemon zest or substituting almond extract, now is the time to mix it in.
- Add Wet Ingredients to Dry:Make a well in the center of the flour-butter mixture and pour in the liquid ingredients. Using a wooden spoon or spatula, stir gently until the dough just comes together. The key here is to avoid overmixing, which can yield tough scones.
4. Fold in the Cherries
- Gently Incorporate Cherries:Whether fresh or dried, add the cherries into the dough. Fold them in using gentle motions. Overworking the dough can cause it to become dense.
- Assess Dough Texture:The dough should be slightly sticky but still workable. If it’s too dry, add an extra tablespoon of cream. If it feels too wet, dust in a bit more flour.
5. Shape the Dough
- Transfer to a Floured Surface:Lightly flour your work surface and gently turn out the dough. Pat it into a circular disc about 1-inch thick.
- Cut Into Wedges or Circles:For the traditional wedge shape, cut the disc into 8–10 triangles. Alternatively, use a biscuit cutter or a round cookie cutter to achieve circular scones.
- Arrange on the Baking Sheet:Place each piece about 2 inches apart on the prepared baking sheet. If desired, brush the tops with a little cream or an egg wash for a golden finish. Sprinkle coarse sugar for extra sweetness and crunch.
6. Chill, then Bake
- Optional Chill:For flakier scones, pop the unbaked scones in the refrigerator for 15–20 minutes. The colder the butter remains, the more steam pockets you’ll get during baking.
- Bake:Slide the tray into the preheated oven and bake for 15–18 minutes, or until the tops turn lightly golden. Baking times vary by oven, so keep a close eye during the final minutes.
- Check Doneness:The tops should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it has wet batter on it, continue baking a minute or two longer.
- Cool:Transfer the scones to a wire rack and allow them to cool for at least 5 minutes before serving. This helps the crumb settle and prevents potential crumbling.
Notes
- Calories: 280 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 4 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugar: 14 g
- Cholesterol: 55 mg
- Sodium: 200 mg
Explore More Delicious Recipes
If you enjoyed diving into the Cherry Scones Recipe, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:
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- Taco Lasagna Recipe: A bold, flavorful fusion of tacos and lasagna.
Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!
Conclusion
A well-made Cherry Scone is an exercise in craftsmanship and flavor. As your home fills with the comforting scent of sweet cherries and warm butter, you’ll realize why scones have earned their place as a timeless indulgence. While the recipe is straightforward, it invites room for personal creativity—maybe a drizzle of lemon glaze here, a sprinkle of coarse sugar there, or even a substitution of almond extract for a more pronounced flavor.
These Cherry Scones are more than a sweet treat; they’re an opportunity to connect with baking traditions spanning generations, from humble farmhouse kitchens in Scotland to modern bakeries dotting global cities. The next time you want to infuse a little flair into your brunch or bring a special dish to a family gathering, you’ll have a trustworthy recipe that both impresses and comforts.
In essence, what sets these scones apart is not merely the cherries or the technique, but the care and attention poured into each step. Baking is an experience that marries precise science with artistic flair. Embrace both aspects: follow the guidelines closely, yet allow your intuition to guide additions like extracts or zests. With these Cherry Scones, you have the perfect canvas for creative exploration, culminating in a pastry that is distinctly your own.
FAQs
Below are common questions and quick solutions to help you fine-tune your results and achieve the most enjoyable scone-baking experience.
1. Why Are My Scones Not Rising Much?
– Possible Cause: Check the freshness of your baking powder; it loses effectiveness over time. Also, ensure your oven is fully preheated before baking so the scones get that initial burst of heat, which helps them rise.
– Solution: Use freshly opened baking powder if you suspect your current supply is old. Preheat the oven for at least 10–15 minutes to ensure it reaches the correct temperature.
2. Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Just thaw and drain any excess liquid to keep the dough’s moisture balanced. Pat them dry before adding to the mix. Make sure to refreeze or use them immediately if they start to weep juices.
3. Why Are My Scones Tough and Dense?
Overmixing is the usual culprit. Stir only until the dough starts to clump. Excessive kneading can develop too much gluten, resulting in toughness. Also, ensure you’re measuring flour properly to avoid adding too much.
4. How Do I Know When My Scones Are Done?
Look for a pale-golden color on top and a lightly browned bottom. Insert a toothpick into the thickest part; if it comes out clean or with a few moist crumbs, they’re ready. Watch closely during the last few minutes of baking to avoid overbrowning.
5. Is There a Difference Between British and American Scones?
Traditionally, British scones are less sweet and served with jam and clotted cream. American scones often feature extra sweetness, more butter, and can include add-ins like chocolate chips, nuts, or fruit. This Cherry Scones recipe, while reminiscent of British scones, leans toward the American style in flavor intensity.
6. Can I Make This Recipe Vegan?
To adapt, replace the butter with a plant-based alternative (like vegan butter sticks) and swap the dairy for non-dairy milk or creamer. The texture may vary slightly, but you can still get delicious results.
7. How Can I Incorporate Almond Flavor?
Replace half the vanilla extract with almond extract, or add about ¼ teaspoon of almond extract in addition to the full teaspoon of vanilla. Almond extract pairs beautifully with cherries, intensifying the fruit’s natural sweetness.
8. What’s the Best Way to Reheat Leftover Scones?
The best method is using a preheated oven at around 300°F (150°C) for about 5–7 minutes. Avoid microwaving, as it can make scones rubbery.
9. How Should I Store the Dough If I Want to Make Scones in Advance?
Shape the scones, place them on a parchment-lined tray, and freeze until solid. Then, move them to a freezer-safe container or zip-top bag. When you’re ready to bake, simply add a few extra minutes to your usual baking time, and enjoy fresh scones on demand.
10. Can I Glaze My Scones?
Yes. A simple glaze made from powdered sugar and milk or cream works wonderfully. For a citrus twist, whisk in a little lemon juice and zest.