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Cherry Scones with Fresh Fruit.

Fresh Cherry Scones Recipe (with Fresh Cherries)

Amber Bondar
These cherry scones with fresh cherries are flaky homemade scones made with sweet cherries, cold butter, cream, and eggs, then baked until golden brown and topped with coarse crystalline sugar. The fresh cherries create soft fruit pockets throughout the scones while keeping the texture tender and flaky.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breads Biscuits Scones, Dessert
Cuisine American, British Inspired, Canadian
Servings 8 Servings
Calories 215 kcal

Equipment

  • Large Mixing Bowl
  • Pastry Cutter
  • Sharp knife
  • baking sheet
  • parchment paper
  • Cherry Pitter Optional
  • measuring cup
  • Tablespoon
  • Teaspoon

Ingredients
  

  • 2 Cups All-Purpose Flour Reserve Two Tablespoons
  • 4 Tsp Baking Powder
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 4 Tbsp Butter Cold
  • 2 Lrg Eggs Reserve one egg white
  • ⅓ Cup Cream 10-18% is fine
  • 1 Cup Fresh Cherries Washed, dried, pitted, quartered
  • Coarse crystalline sugar or turbinado sugar for topping Optional

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Wash, dry, pit, and quarter the fresh cherries. Toss the cherries with the reserved flour and set aside.
    1 Cup Fresh Cherries
  • In a large bowl, combine the flour, baking powder, sugar, and salt.
    2 Cups All-Purpose Flour, 4 Tsp Baking Powder, 2 Tsp Sugar, 1 Tsp Salt
  • Cut the cold butter into the flour mixture using a pastry cutter or pastry blender until the mixture resembles coarse crumbs with butter pieces roughly the size of peas still visible throughout the dough.
    4 Tbsp Butter
  • Separate the eggs, reserving a small amount of egg white for brushing the tops of the scones later.
    2 Lrg Eggs
  • Add the remaining eggs , the heavy cream, then stir the wet ingredients into the flour mixture until the dough begins to form.
    2 Lrg Eggs, ⅓ Cup Cream
  • Gently fold the floured cherries into the dough without heavily mixing or kneading.
    1 Cup Fresh Cherries
  • Turn the dough onto a lightly floured surface and knead only a few times until the dough comes together. The dough should still feel slightly sticky.
  • Shape the dough into a ball, then flatten it into a circle roughly ¾ to 1 inch thick.
  • Use a sharp knife to cut the dough into triangle-shaped wedges and transfer them onto the prepared baking sheet.
  • Brush the tops of the scones with the reserved egg white and sprinkle with coarse crystalline sugar.
    Coarse crystalline sugar or turbinado sugar for topping
  • Bake for about 15 minutes, or until the tops become golden brown.
  • Serve warm with clotted cream, butter, or cherry sauce.

Notes

Notes

  • Lightly flouring the cherries helps prevent wet pockets inside the scones.
  • Avoid adding too much extra flour while kneading or the scones may become dry and tough.
  • The dough should remain slightly sticky before shaping.
  • Reheating the scones helps release steam from the cherries again, softening the centers.
  • Frozen cherries can be used, although they may release more moisture into the dough.

Nutrition

Calories: 215kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 551mgPotassium: 83mgFiber: 1gSugar: 4gVitamin A: 332IUVitamin C: 1mgCalcium: 133mgIron: 2mg
Keyword cherry, from scratch, scones
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