These cherry scones are simple to make and come out tender, buttery, and full of fresh fruit flavor. Chopped cherries and citrus zest are folded into a buttery dough scented with vanilla and almond. You’ll need just one bowl and a baking sheet — in under an hour you can have warm scones from the oven.
I am called the Scone Queen. This is only due to your recipe. Thank You!
– Maureen
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Key Ingredients & Test Notes
- All-Purpose Flour: The recipe was tested using an AP flour with about 11.7% protein (King Arthur). A higher-protein AP flour gives a slightly sturdier scone; lower-protein flours will change texture.
- Fresh Cherries: Use ripe, sweet cherries such as Bing or Rainier for natural sweetness and firmness that helps them hold their shape while baking. Remove stems and pits before chopping.
- Frozen cherries: They can add extra moisture. If using frozen, thaw on paper towels so the towels absorb excess water before adding to the dough.
- Citrus Zest: A combination of lemon and orange zest brightens the scones and complements the cherries.
- Vanilla & Almond Extracts: Vanilla adds warmth; almond extract gives a nutty note that pairs beautifully with cherries.
- Heavy Cream: Use heavy cream (33–35% fat) for a moist, tender crumb. Brushing the tops with cream before baking yields a golden finish without egg wash.
How To Make Cherry Scones
Scones are a quick, hand-mixed breakfast bread. This method keeps things simple: mix the dry ingredients, cut in cold butter, combine with a chilled cream-and-egg mixture, fold in the cherries, pat the dough into a circle, and cut into wedges. Swap cherries for other berries if you prefer — the technique is the same.
- Toss chopped cherries with 1.5 tablespoons of flour to absorb extra juices.
- Whisk together the dry ingredients, sugar, and citrus zest in a large bowl.
- Cut cold butter into the flour with a pastry cutter or fingertips until the mixture resembles coarse cornmeal, with a few pea-sized pieces remaining.
- Whisk egg, egg yolk, vanilla, almond extract, and cold cream together. Make a well in the dry ingredients, pour in the liquid, and mix gently into a shaggy dough.
- Add the flour-coated cherries and fold them gently into the dough so they don’t break up and bleed too much.
- Turn the dough onto a floured surface, bring it together with your hands, pat into a 7–8 inch circle about 1 inch thick, and cut into six wedges.
- Transfer the wedges to a parchment-lined baking sheet, spacing them 1.5–2 inches apart. Brush the tops with a thin coating of cream and sprinkle with turbinado or coarse sugar.
- Bake on the middle rack at 400°F (200°C) for about 18–20 minutes, until the scones are puffed and golden at the edges. Let cool on the pan for 10 minutes before serving.
Jenn’s Tips
- Use a cherry pitter to remove pits quickly and cleanly.
- Keep the butter, cream, egg, and egg yolk cold for a flakier texture.
- Don’t overwork the dough; that helps prevent cherries from bleeding and keeps scones tender.
- For chocolate-cherry scones, add 1/4 cup chopped dark chocolate.
- After brushing with cream, scatter sliced almonds on top for crunch.
- Line the baking sheet with two layers of parchment to catch any juices and prevent over-browning on the bottom.
- If you have extra cherries, save them for a cherry crumble or pie.
Storage & Leftovers
- Room temperature: Keep scones in an airtight container for 2–3 days. You can also wrap them in foil and refrigerate for up to 5 days.
- Freeze: Once completely cooled, place scones in a freezer-safe bag with parchment between layers. They freeze well for up to 3 months.
★★★★★ Please leave a star rating and a review if you make this recipe — thank you!
4.98 from 98 votes
Fresh Cherry Scones Recipe
By Jenn Davis
Prep: 10
Cook: 18
Total: 28
Yield: 6 scones
Cherry scones flavored with orange, lemon, vanilla, and almond, made with fresh cherries and heavy cream.
Ingredients
Cherries
- 120 grams (¾ cup) fresh pitted cherries, chopped into 3/4-inch (2cm) chunks
- 1.5 Tbsp all purpose flour
Scone Dough
- 313 grams (2.5 cups) all purpose flour, 11.7% protein
- 67 grams (⅓ cup) granulated sugar
- 15 grams (1 tablespoon) baking powder
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 1/2 teaspoon fine sea salt
- 84 grams (6 tablespoons) unsalted butter, cold and cut into cubes
- 120 grams (½ cup) cold heavy cream, 33-35% fat
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 50 grams (1 large) large egg
- 20 grams (1 large) egg yolk
Scone Toppings
- heavy cream
- turbinado or sparkling sugar, for sprinkling
Instructions
Prep the Cherries
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Place chopped cherries in a bowl and toss with 1.5 tablespoons flour so they’re evenly coated and release less juice into the dough.
Make the Scone Dough
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Line a baking sheet with parchment and preheat the oven to 400°F (200°C).
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Whisk together flour, sugar, baking powder, lemon and orange zest, and salt.
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Cut in cold butter until the mixture resembles coarse cornmeal. Chill the flour-and-butter mixture briefly if needed.
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In a separate bowl, whisk egg, egg yolk, cold cream, vanilla, and almond extract. Pour into the dry ingredients and stir just until a shaggy dough forms. Fold in the cherries gently.
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Turn the dough onto a floured surface, bring it together without overworking, and pat into a 7–8 inch circle about 1 inch thick. Cut into six wedges.
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Transfer wedges to the prepared sheet using a spatula, brush tops with cream, and sprinkle with turbinado or coarse sugar.
Bake
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Chill the shaped scones in the refrigerator for about 15 minutes while the oven comes to temperature.
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Bake on the middle rack for 18–20 minutes, until edges are golden.
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Cool the pan on a rack for 10 minutes before removing the scones to finish cooling slightly; serve warm or at room temperature.
Notes
- Ingredients used: Flour tested was King Arthur AP (11.7% protein). Use American-style butter (80% fat) or European butter (82% fat) for best flavor and texture.
- Storage: Store scones in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days wrapped in foil.
- Freezing: Cool completely, layer with parchment, and freeze in a sealed bag for up to 3 months.
- Cherry type: Fresh, ripe but firm cherries are ideal. If using frozen, thaw on paper towels to remove excess moisture before adding to the dough.
- Amount of cherries: The recipe works well with 120–150 grams (3/4–1 cup) of chopped fresh cherries. For dried fruit, use about 128 grams (1 cup).