Cherry Scones

These Cherry Scones are such a fantastic summer recipe! Filled with fresh cherries and topped with a scrumptious cherry glaze, they're both beautiful and delicious!

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

These Cherry Scones have cornmeal and fresh cherries for a soft and flavorful summer treat! Drizzled with a gorgeous cherry glaze, they're perfect for breakfast, brunch, or an afternoon pick-me-up!

If you enjoy this recipe, check out the posts for my Cherry Tart, Ginger Scones with Apple Glaze, and Chocolate Cherry Brownies!

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Other Recipes You May Like
• Cherry Scones
• 💬 Comments

Ingredients

All of the ingredients for these scones are easily found at your local grocery store! Measurements for each of the ingredients are included in the recipe card, below.

Cherry Scone Ingredients

• Flour - Provides structure for the scones. I used all-purpose flour.
• Cornmeal - Provides structure, and also adds flavor and texture. I used a finely ground cornmeal because I don't like gritty cornmeal. You can use whatever kind you prefer.
• Sugar - For sweetness and keeping the scones soft and moist.
• Baking Powder - Provide leavening for the scones.
• Salt - To balance and enhance the flavors of the scones.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be diced and cold.
• Heavy Cream - For richness and moisture. You want your cream to be cold.
• Vanilla Bean Paste - For flavor, and it leave lovely specks of vanilla bean in your scones! If you prefer not to use vanilla bean paste, you can use an equal measure of vanilla extract instead.
• Cherries- For lovely flavor! I pitted and quartered my cherries, but if you cut the cherries a bit smaller the dough will come together more easily. Frozen cherries will work for this recipe, but they tend to bleed their color throughout the scones if thawed first!

Cherry Glaze Ingredients

• Cherries - For moisture, flavor, and gorgeous color! You can use fresh or frozen cherries for the glaze.
• Powdered Sugar - For sweetness, and because it dissolves easily and gives the glaze a smooth texture.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

1. Cut the cold, diced butter into the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) until the largest pieces are about the size of a pea.
2. Add heavy cream, vanilla bean paste, and chopped cherries and mix until just combined.
3. Gather the dough and pat out into a circle on a floured surface. Cut the dough into six triangles and place them on a lined baking sheet.
4. Place in the freezer for 15 minutes, then bake until golden. Cool completely.
5. Warm cherries in a small saucepan until their juices are released. Press the cherries through a fine mesh strainer to get as much juice from them as possible.
6. Sift powdered sugar, then add the cherry juice and mix until smooth.

Tip: You want to keep your ingredients as cold as possible as you make the scones! The cold butter will steam and give the scones better height when baked.

Variations

There are several delicious variations that can be made to this recipe:

• Vanilla Cherry Scones - Instead of regular granulated sugar, make these scones with Vanilla Sugar instead!
• Lemon Cherry Scones - Add lemon zest to the dough for a zing of lemon in your Cherry Scones!
• Almond Cherry Scones - Add almond extract instead of the vanilla bean paste and top with toasted sliced almonds!
• Chocolate Cherry Scones - For a decadent twist, top the scones with chocolate ganache instead of the cherry glaze!

Equipment

While not all of this equipment is strictly necessary, here are some things that I used to make this recipe:

• Cherry Pitter - There are several methods to pit cherries out there, but a cherry pitter is soooo much quicker and easier!
• Pastry Blender - While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.
• Bowl Scraper - I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet! 
• Parchment Paper - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
• Fine Mesh Strainer - A strainer will help you to get as much juice from your cherries as possible for the glaze.

Storage

Store cooled scones in an airtight container in the refrigerator for 1-2 days. The fruit and the glaze will make the scones soggy the longer you store them.

I don't suggest freezing the baked scones, as they may be a bit soggy once thawed. To freeze the unbaked scones, freeze the dough triangles on a baking sheet for one hour, then transfer the frozen dough to a freezer-safe container. The dough will keep in the freezer up to three months. Thaw overnight in the refrigerator before baking, or just add a few extra minutes to the bake time to bake from frozen.

Other Recipes You May Like