Cherry Scones With Glacé Cherries

These Cherry Scones with Glacé Cherries are light, flaky, buttery, and easy to make in just 20 minutes. They are eggless and loaded with sweet glacé cherries, giving every bite a delicious cherry flavor without making the scones soggy.

Cherry Scones

I highly recommend these cherry scones for breakfast, snacks, or afternoon tea. They are simple, quick, and delicious with butter, jam, or clotted cream.

Glacé cherries give the scones a sweet cherry flavor without adding too much moisture, helping them stay light, flaky, and fresh for longer.

The secret to making the best scones is using very cold butter, as it helps create a perfectly light and flaky texture. Also, be careful not to overwork the dough; mix it only until it comes together.

You'll Need

• All-purpose flour: I highly recommend sifting the flour for a better scone texture.
• Baking powder: An important leavening agent for the scones.
• Butter: I use unsalted butter. However, it must be super cold or frozen for a better texture.
• Caster sugar: It is a superfine sugar that dissolves quickly.
• Glacé cherries: These are candied cherries you can get at the store.
• Milk: I use full-fat milk for a richer scones.

Full information on ingredients and quantities is in the recipe card at the end of the post.

How to Make Cherry Scones

One: Preheat the oven to 180°C / 350°F and line a baking tray with parchment paper.

Two: In a bowl, mix flour, baking powder, sugar, and salt until well combined.

Three: Add the cold butter and rub it into the flour mixture with your hands until the mixture starts to look like crumbles.

Four: Fold in the glace cherries. Then, add the milk and mix just to combine (the dough will be slightly sticky). Chill the dough for about 20 minutes.

Tip: DON’T OVERWORK THE DOUGH. Overworking the dough can cause your scones to turn out hard.

Five: Dust your counter with some flour. Then, transfer the dough to the floured surface, and roll it until it is about 2cm thick.

Six: Use a cookie cutter to cut out the scones, move them onto the baking sheet.

Tip: If you haven’t got a cookie cutter, you can use a drinking glass to cut the scones into shape.

Seven: Brush the tops of the scones with milk and then bake in the preheated oven for 15-18 minutes or until they are a beautiful golden brown. Ta-Da!

Pro Tips

• Don’t overmix the dough; just mix until it barely comes together.
• Chill the dough for about 20 minutes to keep the butter rubbed into the flour as cold as possible, which is the key to getting that perfectly flaky texture.
• The dough will be slightly sticky, so don’t forget to dust your counter with a little flour before shaping it to prevent sticking.
• When cutting the scones, keep them thick, at least 2 cm, so they rise nicely in the oven.
• For best results, always preheat the oven before baking the scones.

Storage

Because I use glacé cherries, I can store these scones at room temperature for 2-3 days, or in the fridge for 4 to 5 days. Just make sure to seal them in an airtight bag or container. They also freeze well and will keep for about 1 to 2 months.

To reheat them, take the scones out of the freezer and defrost them at room temperature. Then, reheat them in the microwave.

More Breakfast Recipes

• Caribbean Johnny Cakes
• Apple Scones
• Rock Cakes

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