These buttermilk Cherry Scones are sweet, but not overly so, with a pop of fresh juicy cherries that are frozen before assembling to keep the fruit from bursting too early.
- 1 1/2 c. all-purpose flour
- 1 1/2 c. white whole wheat flour
- 1/3 c. sugar
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. chilled butter, cut into chunks
- 1 c. freshly frozen cherries
- 1 c. buttermilk
- 3 tbsp. melted butter
- 1/2 c. turbinado
- 2 tsp. cinnamon
- At least 3 hours before making scones, wash, dry, cut, and freeze cherries. This will keep the cherries from bursting in the dough.
- Preheat oven to 375°. Combine turbinado and cinnamon. Set aside.
- In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
- With a pastry blender, cut butter into the flour mixture until it resembles coarse meal (chunks the size of a pea).
- Make a well in the center of the mixture, and pour in buttermilk.
- Mix with pastry fork until the dough comes together. Knead dough on clean surface until just incorporated. Don’t worry, dough will be somewhat dry.
- Press dough into a shallow rectangle, about 1-inch thick. Press 1/2 cup of the fruit into half of the dough. Fold over using the pastry knife to loosen. Shape dough back into a rectangle. Press remaining fruit into the top of the dough.
- Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
- Place scones on baking sheet lined with parchment paper or a Silpat. Brush tops with melted butter. Sprinkle with cinnamon turbinado mixture. Place in freezer for 5-10 minutes. Chilling the dough helps it to hold its shape while baking.
- Bake for 20 minutes or until golden brown. Serve warm.
• Whole wheat flour can be substituted for all-purpose flour.
• Cherries are easily interchangeable for other fruits or fillings. Just remember to freeze the fruit before making scones.
• Chunks of butter are your friend. They create those beautiful layers in the scone. Don’t be tempted to overwork them.
• Work quickly to keep the dough cold. If the dough gets too warm, the butter chunks will melt. Pop it into the freezer for 5 minutes.
• Do not freeze dough for later use. Up until a couple months ago I used to do this, but it makes for flat and off-colored scones. Bleh! Fresh scones are the best scones.
Will this work with a bag of frozen cherries from Costco or do I need to freeze…fresh cherries?
Hi Mel! If the cherries are large, you may want to try breaking them into smaller pieces. I wonder if you could pulse frozen cherries in a high powered blender or food processor. Might be worth a try!
I made these again and they are so good!
Changes I made:
-Used all all-purpose flour, no whole wheat flour
-Used half brown sugar and half white sugar instead of the 1/3c white sugar
-Added in half a bar of Lindt dark chocolate chopped up
-Didn’t use cinnamon on top
-I didn’t freeze the scones before baking
Super tasty scones, great easy recipe
Thank you:) we are hosting 8 girls at our home for a singles conference at our church so I thought your scones would be lovely for breakfast.
Aww, so fun! Hope you like these. Let me know if any other questions pop up!
I would love to watch your video on the cherry scones but for some reason I am not seeing it. Can you point me to the link.
Sorry, the link was broken. All fixed now!
My granddaughter and I made these today for a tea party. They were beyond awesome! 🙂
This made my week! So glad you liked them!
These scones look delicious and love adding that extra bit of decadence with some French butter 🙂
Oh my goodness gorgeous scones! These reminded me I am wayyy over due for a batch of my own; thanks for the inspiration!
Beautiful job on the video! And I LOVE the idea of cherry scones. I have made currant scones before but cherry sound divine. I will definitely give this a try. 🙂
I am always in the mood for a good scone! these look great!
Thanks Maria! I’m always in the mood for a scone too. Especially after writing about them. I should have saved one. PS—love your blog!
Those scones look so good, Melissa! Your video is awesome. It’s fun to get a sneak peek at your kitchen and your baking process. I don’t know a thing about video so I’m always impressed when I see them on food blogs. 🙂
Thanks Kathryne! I feel like I don’t know much about video either. I used iMovie to edit. Maybe one of these days I’ll learn Final Cut Pro … maybe.
That scones look so meaty. And it’s giving a sound goodness.
I had apricot scones in a restaurant today and vowed to make my own tomorrow. Now I have a recipe! These look wonderful, I love the cinnamon topping.
Yummm… apricot scones! You’ll have to let me know if you end up making them.
I did make the scones, but used a magazine recipe instead of yours. Big mistake, it was a disaster. I ended up remaking them with my moms old recipe. Next time I’m going to trust other bloggers!
Oh, I feel so much better! My heart dropped when I read your post. I thought my recipe flopped for you. PS-Your scones look beautiful!