I really enjoy starting my morning with a good scone, and these cherry scones are by far my favorite. They’re flaky and buttery, with just a hint of sweetness from the glacé cherries. I’m completely obsessed.
Cherry Scones
This super simple scone recipe comes together in just 20 minutes and is completely eggless!
I used to make this recipe with fresh cherries, and while they were delicious, I found they made the scones too soft as they sat and didn’t keep well.
Glacé cherries, on the other hand, are the perfect solution. They add a lovely burst of sweetness without making my scones soggy, and they store so much better.
In my opinion, the secret to making the best scones ever is using very cold butter; it creates a perfectly flaky texture. Also, be careful not to overwork the dough, and make sure to cut your scones thick, at least 2 cm, to ensure a good rise.
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 15-20 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.
- I like to 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.
- 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 1 to 2 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, I take the scones out of the freezer and defrost them at room temperature. Then, reheat them in the microwave.
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Recipe
Cherry Scones
Ingredients
- 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, cold
Instructions
- 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 or until golden.
Notes
- Don’t overmix the dough; just mix until it barely comes together.
- I like to 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.
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