Cherry Scones

I really enjoy a good scone for breakfast, and these cherry scones are my favorite. I like how easy and flaky they are. I didn't use fresh cherry to make them; instead, I used glacé cherry.

I also didn't use any eggs or buttermilk; this is a SUPER simple scone recipe that will be ready in just 20 minutes!

Cherry Scones

My cherry scones have a light, flaky and fluffy texture and a delicious sweet fruity flavor! They are golden brown, and the Glacé cherries I topped them with make them even more beautiful.

The recipe is so easy; It takes me 3-4 minutes to prepare the scone dough and 15 minutes to bake; that's it! Plus, it requires minimal effort. All you need to do is make the scone dough, shape it, and bake it.

Scones are classically served with afternoon or evening tea in Britain. Nonetheless, they are my easy-to-grab snacks, and I serve them also for breakfast and as a dessert after lunch or dinner.

What’s in the Cherry Scones?

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

Flour: I use all-purpose flour (plain flour).

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.

How to Make Cherry Scones - Step By Step

One: Before we begin with our preparation of the scones, preheat the oven to 180°C/350°F. Then, line a baking tray with parchment paper. Once that’s out of the way, you can take out a mixing bowl and start.

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

Three: Add the frozen 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. Now, add the milk and mix just to combine.

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.

Tip: The consistency of your batter should be neither wet nor dry. The Scone batter is the midpoint between a batter and dough. It will leave your fingers a little sticky and moist.

Six: Use a cookie cutter to cut out the scones. Finally, move them onto the baking sheet we had laid out earlier.

Tip: If you haven’t got a cookie cutter, you can use a drinking glass that have about a 3-inch opening to cut the scones into shape.

Seven: Brush the tops of the scones with milk and then move to the preheated oven.

Tip: You can also chill the dough for a little while before placing it in the oven. Chilled butter give them flakiness.

Eight: Let the scones bake in the oven for 15-20 minutes or until they are a beautiful golden brown. That’s it! Your tea-side delicacies are ready to gobble.

How To Store Scones

I store these scones at room temperature for 1 to 2 days, and in the fridge 3-4 days. However, they should be sealed in an air-tight bag or container. They will also last in the freezer for about 1-2 months.

To reheat them, I take the scones out of the freezer to defrost them at room temperature. Then, I can reheat them in the oven or microwave for some fresh and crispy bites of scones.

What Is the Secret to Good Scones?

• Use butter very cold or frozen.
• Don't overwork the batter.
• To get flaky scones, cut the dough at least 2cm thick.

What Can I Use Instead Of Cherry?

Strawberries, cranberries, and blueberries are great alternatives. However, Whatever fruit you use, make sure it’s not too juicy; it may make the scones too moist. If you’re using frozen fruit, thaw the fruit, rinse well and drain.

More Breakfast Recipes

• Caribbean Johnny Cakes
• Apple Scones
• Rock Cakes

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