Easy Cherry Scones – Soft, Buttery & Perfect Every Time!
Flaky, tender scones bursting with juicy cherries. Perfect for breakfast or afternoon tea with just 10 minutes of hands-on prep!
Equipment
- Pastry cutter
- baking sheet
Ingredients
- 2 cups 250g all-purpose flour
- ¼ cup 50g granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup 113g cold unsalted butter, cubed
- ½ cup 120ml heavy cream (+ extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup 75g dried cherries (or fresh pitted cherries)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Whisk dry ingredients: flour, sugar, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs with pea-sized bits.
- Tip: Use a pastry cutter or frozen grated butter.
- Mix wet ingredients: Whisk cream, egg, and vanilla in separate bowl.
- Combine: Add wet mix to dry ingredients. Fold in cherries until just combined.
- Don’t overmix – dough will be shaggy!
- Shape: Pat into 1-inch thick circle on floured surface. Cut into 8 wedges.
- Bake: Transfer to sheet, brush with cream, bake 15-18 mins until golden.
Notes
- Storage: Keep airtight for 2-3 days or freeze unbaked dough for 1 month.
- Substitutions: Use frozen cherries (thawed/dried) or swap ¼ cup flour for almond flour.
- For extra shine: Brush with egg wash instead of cream.