These super easy cherry scones are incurably flaky and delicious. I didn't use fresh cherry; instead, I used glacé cherry. SO simple: no eggs or buttermilk is needed, and they take only 15-20 minutes to be ready.
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. What you need to do is, use very light hands to knead the dough and stop when all the ingredients are combined evenly.
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, unlike when you’re working with dough. However, it won’t be a liquid-like consistency as a batter either. It’s a fair balance between both.
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. The reason is cold temperature relaxes the gluten. Relaxed gluten results in the tender texture of the scones, and 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.
I Just top them with some whipped cream, honey or jam. You may also top them with chocolate syrup, fresh fruits or any other sweet topping of your choice.
If you’re going for something a little more savory, then top them with cream cheese or guacamole. You can also serve them with some scrambled eggs.
Store: 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.
Freeze: Placed in air-tight bags or containers, they will last in the freezer for about 1-2 months. No more than that.
To reheat: 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.
1-Use butter very cold or frozen.
2-Don't overwork the batter.
3-To get flaky scones, make them at least 2cm thick.
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.
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- 2 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup caster sugar
- ½ cup butter , very cold, cut into cubes
- ½ cup glacé cherries , roughly chopped
- ¾ cup milk
- Preheat the oven to 180°C/350°F and line a baking tray with parchment pepper.
- In a bowl, mix flour, baking powder, sugar and salt until combined.
- Rub the butter into the flour mixture with your hands until the mixture becomes like crumbles.
- Fold in cherries.
- Now, add the milk and mix just to combine, then transfer the dough to the floured surface, and roll it until about 2cm thick.
- Use a cookie cutter to cut out the scones and move them into the baking sheet.
- Brush the tops with milk and then bake in the oven for 12-15 minutes until golden.