Simple Cherry Scone Recipe
After I discovered fresh sweet cherries, I knew they deserved a bigger role in our kitchen. So, after harvesting several five-gallon buckets full, we spent time pitting and freezing about four gallon-sized bags of these sweet gems. Now comes the fun part—finding delicious ways to use them, and one of my favorites is baking cherry scones!
One of my favorite ways to enjoy fresh cherries is in sweet scones. I’ve always liked scones, but it wasn’t until about two years ago that I realized just how incredible they are when made from scratch. Since then, they’ve become a staple in our home. And let me tell you—fresh cherries and sweet scones are a match made in heaven. The buttery, flaky layers combined with bursts of juicy cherries make for the perfect treat, whether for breakfast, an afternoon snack, or alongside a warm cup of tea.
Let’s get baking!
Why you'll love this recipe
This fresh cherry scone recipe is not only delicious, but incredible easy to make.
You will love the tender scones. This recipe creates the perfect balance of a crisp exterior and soft, buttery layers inside. The cherries in delicious scones have juicy bursts of cherry flavor in every bite.
This homemade scones recipe is also easy to make in a food processor. No need to cut butter by hand! Let the food processor do the work.
These scones are also perfectly sweet, just the right amount of sweetness without being overly sugary.
If you’ve never made scones from scratch before, this is a great recipe to start with. The food processor takes all the guesswork out of working with butter, making this scones practically foolproof!
Fun Variations
One of the best things about this cherry scone recipe is how versatile it is! You can easily customize it to suit your taste or use what you have on hand. Here are a few tasty variations to try:
Swap the Cherries – Not a cherry fan or looking to mix things up? You can easily replace the cherries with other fresh or frozen fruits like blueberries, strawberries, or raspberries. Each option brings its own unique flavor while keeping the scones just as delicious.
Add a Flavorful Glaze – A simple glaze to the top of the scones can take these to the next level! Try an almond glaze for a nutty, rich flavor that pairs beautifully with cherries. If you love a bit of citrus, an orange glaze with orange zest will add a refreshing zing that complements the sweetness of the scones.
Cherry Almond Scones – For a little crunch and extra flavor, add sliced almonds to the dough. If using almonds, reduce the cherries to 1 cup and add ¼ to ½ cup of almonds for the perfect balance of fruit and nuts.
Whether you stick with cherries or try a new variation, these tender, flaky scones will quickly become a favorite in your kitchen!
Can I use dried cherries instead of Fresh?
You can absolutely use dried cherries in this recipe. Simply rehydrate the dried cherries in hot water for 10 minutes before adding them into the scone dough.
Can I make these scones ahead of time?
Yes, these scones freeze beautifully. Place your room temperature scones into an airtight container and slip them into the freezer. When you are ready to eat them, set them out on the counter for an hour or two to warm up to room temperature. If you are in a hurry, place scones in the microwave for 20-30 second bursts until warmed.
If you want to reheat them in the oven, place them in a 300 degree oven for 10-15 minutes. They will be warm and ready to go!
What is the best way to pit cherries quickly?
The easiest way to pit cherries is with a cherry pitter however, a metal straw or a skewer works in a pinch.
Can I make these scones without a food processor?
Yes! Use a pastry cutter or run the butter into the flour with your fingers. If you do this, make sure to chill your dough for 20-30 minutes before mixing the wet ingredients into the dough. You can also use a box grater and grate the frozen butter into the dough for an easy way to cut the butter.
How do I know my scones are done baking?
When your scones are golden brown on top and slightly firm to the touch, they are ready! You can also use a thermometer to temp them. They are done if they hit 200 degrees!
How do I know my scones are done baking?
When your scones are golden brown on top and slightly firm to the touch, they are ready! You can also use a thermometer to temp them. They are done if they hit 200 degrees!
Why did my scones turn out dry?
Overmixing can cause your scones to turn out dry. Adding too much flour during shaping will also cause them to turn out dry.
How long will these scones last?
These scones will last 1-2 days at room temperature and up to a week in the fridge. You can also freeze these scones for up to three months.
Ingredients
Cherries
This recipe was made using cherries I picked at a friend’s house and froze during the last cherry season. But, fresh cherries work just as well! If you can find sour cherries, give them a try—they add a pleasant tartness that balances the sweetness of the scones beautifully.
Tip: If using frozen cherries, don’t thaw them completely before mixing them into the dough. This helps prevent excess moisture from making the scones too wet.
Flour
Flour is the backbone of this recipe, providing structure and texture. I use all-purpose flour for the best balance of tenderness and stability.
Substitution: Want a softer, more delicate scone? Try replacing ¼ cup of the flour with cake flour.
Sugar
A touch of sugar enhances the natural sweetness of the cherries without making the scones overly sweet. Traditional scones aren’t meant to be dessert-level sweet, and this recipe keeps that balance just right.
Baking Powder
Baking powder is the leavening agent that gives scones their rise. Without it, they’d be dense and heavy instead of light and fluffy.
Troubleshooting: If your scones don’t rise well, check the freshness of your baking powder. It should be replaced every 6–12 months for the best results.
Butter
Cold butter is key to creating those irresistible flaky layers. When the butter melts in the oven, it releases steam, forming little air pockets that give the scones their signature texture.
Salt
Salt enhances the overall flavor, balancing the sweetness and bringing out the richness of the butter and cherries. Even in sweet baked goods, a small amount of salt makes a big difference!
Egg
While not always traditional in scones, the egg in this recipe adds richness and helps bind the ingredients together, giving the scones a slightly softer texture.
Substitution: If you prefer a more classic, crumbly scone texture, you can leave out the egg—just add a splash more cream to compensate for the lost moisture.
Heavy Cream
Heavy cream brings the dough together while adding richness and tenderness. Unlike milk, cream has a higher fat content, which helps create a moist and buttery scone.
Alternative: If you’re out of heavy cream, try using buttermilk for a slight tang that complements the cherries.
Almond Extract
Almond extract is the perfect pairing for cherries, bringing out their natural sweetness and giving the scones a subtle, nutty aroma. However, if you don’t have it, vanilla extract works just as well for a more classic flavor.
Tip: A little almond extract goes a long way! Too much can overpower the cherries, so stick to the recommended amount.
Step-by step instructions to make scones
Step 1
Turn the oven on to 400 degrees.
Step 2
In the bowl of a food processor, combine flour, granulated sugar, baking powder, and salt. Spin on high to mix.
Step 3
Using the cheese grater disk, grate the cold butter into the flour mixture and pulse 5 times to combine.
Step 4
Add the heavy cream, egg, and almond extract to the bowl and spin until just combined and a dough begins to form.
Step 5
Turn the crumbly dough from the food processor onto a lightly floured work surface. Mix chopped cherries into the dough and push them together to form a rectangle. Using a bench scraper, cut the dough in half to form smaller rectangles and stack the rectangles on top of one another. Pat down to a 1-inch tall rectangle. Repeat 3 times.
Step 6
Shape the dough into a 1.5 inch thick circle and cut 8 equal wedges. You can also use a cookie cutter to cut out whatever shape you would like them in. Keep in mind, scones will spread about and inch.
Step 7
Freeze scones for 10 minutes.
Step 8
Place scones onto a parchment lined baking tray 3-4 inches apart and bake for 15-20 minutes.
Step 9
Set on a wire rack to cool.
These homemade cherry scones are the perfect way to enjoy the sweet, juicy flavors of fresh or frozen cherries in a tender, flaky pastry. Whether you enjoy them warm with a cup of coffee in the morning or as an afternoon treat with a drizzle of glaze, they’re sure to become a favorite in your kitchen. The best part? This recipe is versatile, so you can experiment with different fruits, add-ins, and flavors to make it your own. I’d love to hear how yours turn out—let me know in the comments if you try them and what variations you enjoy! Happy baking!
Cherry Scones
Easy and delicious cherry scones with a buttery, flaky texture and juicy bursts of fresh cherries. Made in a food processor for a quick, foolproof recipe.
Ingredients
- 3 cups of All-purpose flour
- 3/4 cup of granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 cup heavy cream
- 1 teaspoon of almond extract
- 1.5 cups fresh or frozen cherries, chopped
- Turbinado sugar, or other coarse sugar, to sprinkle on top
Instructions
- Turn the oven on to 400 degrees.
- In the bowl of a food processor, combine flour, granulated sugar, baking powder, and salt. Spin on high to mix.
- Using the cheese grater disk, grate the cold butter into the flour mixture and pulse 5 times to combine.
- Add the heavy cream, egg, and almond extract to the bowl and spin until combined and dough begins to form.
- Turn the crumbly dough from the food processor onto a lightly floured work surface.
- Mix chopped cherries into the dough and push them together to form a rectangle. Using a bench scraper, cut the dough in half to create smaller rectangles and stack the rectangles on top of one another. Pat down to a 1-inch tall rectangle. Repeat 3 times.
- Shape the dough into a 1.5-inch thick circle and cut eight equal wedges. You can also use a cookie cutter to cut out whatever shape you would like them in. Keep in mind that scones will spread about an inch.
- Freeze scones for 10 minutes.
- Place scones onto a parchment-lined baking tray 3-4 inches apart and bake for 15-20 minutes.
- Set on a wire rack to cool.
