Fresh Cherry Scones

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These tender, flaky cherry scones are dotted with large, plump pieces of fresh cherries and have a subtle hint of lemon zest to brighten them up. This cherry scone recipe is the perfect option for summer brunch or afternoon tea!

Prep Time:10

Cook Time:20

Chilling Time:30

Total Time:1

Equipment

Food processor
large mixing bowl
dough whisk or wooden spoon
citrus zester
Sheet pan
Parchment paper
Sharp knife
Pastry brush

Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup sugar
4 oz unsalted butter cold, cut into small cubes (one stick)
zest of one lemon just zest, no juice
1/2 cup heavy cream very cold
1 tsp vanilla extract
1 cup cherries pitted and chopped
2 tbsp heavy cream for brushing the scones
2 tsp demerara sugar for sprinkling over scones

Instructions

Make the Scone Dough

Place the dry ingredients (flour, salt, sugar, and baking powder) and the cubes of cold butter in the bowl of a food processor. Blend for 4-5 seconds until the mixture resembles coarse crumbs. If mixing by hand, use a pastry cutter to mix the butter into the flour mixture.
2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt, 1/2 cup sugar, 4 oz unsalted butter
Add the heavy cream, lemon zest, and vanilla extract. Use a dough whisk or a wooden spoon to incorporate the mixture together. You may need to use your hands.
1/2 cup heavy cream, 1 tsp vanilla extract, zest of one lemon
Fold in the chopped cherries. Knead the scone dough into a ball in your mixing bowl or on a lightly-floured work surface.
1 cup cherries
Flatten the dough ball into a round circle approximately 1 inch tall.

Shape and Chill

Refrigerate the tray for 30 minutes or freeze for 15-20 minutes. Then, cut the scones into 8-10 pieces and arrange them around your sheet pan. While the scone dough rests, preheat your oven to 375 F.

Bake

Before baking, brush the tops of the scones with the remaining heavy cream then sprinkle coarse sugar over top. Bake for 15-18 minutes or until golden brown. The scones should be golden on the bottoms and feel slightly tender when you touch them.
2 tbsp heavy cream, 2 tsp demerara sugar
Remove the scones from the oven and allow them to finish cooking on the sheet pan as they cool.
Let the scones cool for 15-20 minutes, then serve warm from the oven.

Nutrition

Course: Breakfast, brunch, Dessert

Cuisine: American, british

Keyword: cherry scone recipe, fresh cherry scones

Servings: scones

Calories: 275kcal