Dried Cherry Scones

Total Time:
48 min
30 min
18 min

Yield: 8 servings

  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chilled butter, cut into pieces
  • 1 egg
  • 2/3 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup dried cherries
  • Egg wash, 1 egg and 1 teaspoon water, beaten
  • Sugar and sliced almonds, for sprinkling

Preheat oven: 325 degrees F.

Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

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    27 Reviews
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    These were great! I did raise the oven temperature to 375 as others recommended, that worked out great. I did not cut them into rounds, merely patted the dough into a circle and cut 8 wedges. Perfect! Everyone raved about them.
    relatively new to scone's manufacture and baking in general I found this recipe very easy and quite tasty. The classic cherry almond combination was great, these scones may become a staple as a breakfast "alternative" in our house....
    these scones are amazing. i did not have almond extract (left it out and not enough heavy cream so added whole milk tasted amazing! this is a keeper
    After reading some reviews I decided to stray a bit from the recipe. Here is what I came up with and they came out AMAZING! I added a half cup of sugar instead of 1/3 and used the advice from others about the temperature which was 375 instead of 325. Bake for about 18 minutes. I also used turbinado sugar on top with the almonds. Lastly, I cooled them for 15 minutes and lightly glazed them with a vanilla bean glaze. As a side note, I believe in using the best ingredients available and without a doubt will always use Chukar cherries. I used a mix bag of dried Bing, Montmorency, and Rainier cherries. I buy them online and they do not disappoint. I will definitely make these again!
    Love this recipe. I made the scones in a food processor also. Baked them at 375 degrees for about 18 minutes. I am going to use this as the base to make other scones.
    I loved these scones. I too used food processor to bring together, great idea. I didn't raise temp, but should have. Next time will change temp to 375, and chop cherries into smaller pieces. These are so good will make often and try changing the cherries to cranberries or blue berries. Wonder how dates would do.
    These scones are really wonderful. I have made them many times, and they are always fantastic. I bake them at 375 degrees F. (I believe the temperature given in the recipe is incorrect, and I wish the FN editors would correct it. I think more people would give this recipe a try if they did. Most recently, I made them for a Valentine's Day morning treat, and used a heart shaped cookie cutter. They'd be great for President's Day, too. (Remember the story about George Washington cutting down the cherry tree? If you don't try these, you're really missing out on something special.
    I've made these multiple times and they always turn out fantastic. I use a food processor so they come together very quickly.
    These are absolutely wonderful. I get requests for these all the time. I pipe on white chocolate when they are cooled.
    Also I use this recipe for all other scones, just replacing the almonds, almond extract and cherries. Like, adding 1 Tbl. of lemon zest and adding 1 Cup dried blueberries, and 1/2 tsp. lemon extract with a lemon glaze. Add 1 Tbl orange zest and adding 1 Cup cranberries and an orange glaze. There are so many possibilities.
    I admit...I am addicted to Saint Louis Bread's Cherry Scone! I thought I would never find a recipe that even came CLOSE.....that is until I made these!! I left out the almond flavor and added a sqeeze or two of lemon juice. The baking time was way off....I had to bake an additional 10-15 minutes. When I took them out of the oven I drizzled an icing made from powdered sugar and lemon juice. These are fabulous! They are so flaky and delicious and mine rose just fine...not flat at all! Watch out Saint Louis Bread....I think I found a new favorite!!!
    I recently made these scones for weekend guests. I set them out with morning coffee for the guests to nosh on as they woke up. The whole batch was gone by the time we sat down for breakfast with everyone commenting on how good they were. The only change I made when I made them again was that instead of cutting them out in circles, I shaped them into triangles with my hands. I like the presentation better this way - more like a traditional scone
    This recipe was easy and the results were terrific. However, I used whole wheat flour and added 1/2 cup of unprocessed bran. I also exchanged the whipping cream for fat free sour cream. Instead of the egg wash, I made icing with almond extract.
    These scones were the hit of my party. Everyone commented how moist they were. When my husband brought the leftovers into work the next day, they were gone within seconds.
    The time and/or the oven temp is incorrect. I had to raise the temp to 400 which is what other scone recipes said to do. I do not have cream on hand so use evaporated milk instead, and it worked very well each time I made this recipe. Also, since the dough is so soft and sticky, I avoid the kneading part, and use an ice cream scoop to put the dough onto the baking sheet. This way I get uniform and beautiful round scones. They are wonderful.
    The scones I've eaten from pastry shops are thicker and less sweet than the ones this recipe makes. The dough is _extremely_ wet and sticky, and the dried cherries make it really difficult to cut it into shapes. Like others suggested, I increased the cooking time to 25 minutes. These bake up very flat -- more like cookies than scones. Sorry, but two stars is all this recipe deserves.
    These scones are very delicious! I've made many scones before, but none have been this moist. They also are not too sweet. Perfect for breakfast!
    The baking time, however, was not correct, at least with my oven. They took about 20-25 minutes to bake.
    These scones are delightful! They were rich, with a perfect texture and just the right amount of crunch and tart from the cherries.
    Baking these at 325 for 15 minutes didn't even come close to being done. I also think they could use another teaspoon of baking powder for a better rise. That said, I did like the flavor very well.
    I made these twice and everyone asked for the recipe. Fabulous with berry curd and devon cream!
    My daughter buys gourmet scones with her Starbuck's designer coffee every morning (says they are the best). I made this recipe for her Wedding Engagement Brunch and as the "scone expert" she rates this recipe a 10! I'm not a baker, but I followed the recipe exactly and they turned out perfect!
    Excellent, buttery almondy taste. Not too dry!
    Yummy and simple.
    Because it is a cream-based recipe, they have a much better texture than other scones I have tried (butter-based makes them flaky and more like biscuits). They don't have a knock-out taste like some scones I've had before, but they're still great for a quick breakfast.
    These scones are excellent - tender and moist, not too sweet, with a lovely almond flavor that is the perfect foil for the cherries. I had some leftover finely chopped almonds from other holiday baking, and added them to the dough for a little extra crunch.

    Also, this whole recipe can be done in a food processor in fewer than five minutes. Add dry ingredients (with chopped almonds if using) first, pulse to combine, add butter and pulse, then combine liquid ingredients and run machine for a few seconds to combine. Add cherries, and pulse a couple of times - don't worry about chopping the cherries, as it won't hurt the scones a bit. For the cook in a hurry. ;o)
    Excellent recipe, crusty outside with a moist inside, and the almond extract is a really unexpected flavor with a lot of kick.
    Scones are usually a little dry and my family doesn't like dry food so I hand mix the liquid and dry ingredients so that the dough isn't forced to take extra flour like in an electric mixer. Doing this by hand doesn't use all the dry mixture so I use more cream and extract. I also like to soak the cherries overnight. Everyone loves these scones and even eats two at a time.
    This receipe is wonderful! I found this to be an instant success for everyone to enjoy. It gives you something sweet to have with your coffee/tea in the morning, without it being so sweet that by the time you are half way through it you want to put it down. My family isn't big on nuts so I left the almonds out and it was still well received by all.
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