The Best Cherry Scones

If we were neighbors, I’d probably show up at your door with a warm plate of these cherry scones and a slightly floury grin. The first time I baked them, I was supposed to bring something respectable to a book club, but I’d just gotten a basket of cherries from a friend, and well, restraint isn’t my strong suit. I pitted half of them while standing over the sink like some sort of cherry goblin and tossed the rest into the dough. Everyone pretended to be polite, then went back for seconds. One person hid the last piece behind a plant, which was cheeky, but also fair.

I call these The Best Cherry Scones because when they’re still warm, the edges go crisp and the middles stay tender, almost custardy if you catch them at the exact right moment. Also, they’re friendly. Not fussy. If your flour’s a bit clumpy, no biggie. If a cherry escapes onto the baking sheet, that’s a snack for the baker. Me. Or you.

So, why I keep making these

I make this when I want something impressive but simple enough to pull off before coffee has fully kicked in. My family goes a bit mad for these because of the tiny sugar crunch on top and those jammy cherry pockets; the contrast is the whole thing. When cherries are in season I can’t help myself, but I’ve used frozen plenty of times too. I used to worry the dough was too dry, and then I added more cream, and then they spread out like sunbathers and I learned my lesson.

And yes, I got grumpy about pitting cherries once, but actually, I find it works better if you pop on a podcast and just zone out for a few minutes. On second thought, use frozen if you’re in a rush, it’s grand.

What you’ll need in the bowl

All purpose flour 2 cups about 250 g
Granulated sugar 1/3 cup plus a pinch more for sprinkling
Baking powder 2 and 1/2 teaspoons
Fine sea salt 1/2 teaspoon
Cold unsalted butter 1/2 cup 113 g cut into small cubes. My grandmother always insisted on a fancy brand, but honestly any decent butter works fine
Heavy cream 3/4 cup 180 ml. I sometimes use buttermilk when I want a little tang and a softer crumb
Egg 1 large
Vanilla extract 1 and 1/2 teaspoons or swap half for almond extract if you want that bake shop vibe
Lemon zest 1 teaspoon it brightens the cherries nicely
Cherries 1 and 1/2 cups pitted and halved. Fresh is lovely, frozen works straight form the freezer, jarred maraschino is a bit sweet but can do in a pinch if well drained and patted dry
Turbinado or demerara sugar a small handful for topping
Optional glaze 3/4 cup powdered sugar plus 1 to 2 tablespoons cream and a drop of almond extract

If you like deep dives, I learned heaps about scone basics here at King Arthur Baking. For swaps, this buttermilk substitute guide is handy.

Let’s make the dough without overthinking it

Heat the oven to 425 F 220 C. Line a baking sheet with parchment. If your kitchen is warm, pop the baking sheet in the fridge while you prep.
Whisk flour, sugar, baking powder, and salt in a big mixing bowl. Nothing fancy. Just make sure there are no weird lumps.
Drop in the cold butter cubes. Use a pastry cutter until the butter looks like pebbles and a bit of sand. If you do not have one, two knives crisscrossed gets it done. Or pinch with your fingertips, quick and light. Keep things cold.
In a small bowl, whisk cream, egg, vanilla, and lemon zest. This is the moment I usually take a deep breath because the kitchen starts to smell like a bakery.
Pour the wet into the dry. Stir with a fork until the dough just comes together. It will look shaggy, slightly messy. Do not worry if there is a bit of dry flour at the bottom, it will hydrate.
Fold in the cherries very gently. I like to scatter them over the dough and fold a few times with a spatula. Try not to mash them, but if a couple burst, yum. This is where I usually sneak a cherry.
Tip dough onto a lightly floured counter. Bring it together with your hands into a thick round about 7 inches wide and 1 inch tall. If it fights you, let it sit for 2 minutes and come back to it.
Slide the round onto the chilled parchment. Cut into 8 wedges, then nudge each piece apart a little so the edges crisp. Brush tops with a spoonful of cream and sprinkle with turbinado sugar for crunch.
Bake 16 to 20 minutes until the tops are golden and the bottoms have a deep toasty color. If the cherries are extra juicy you might get some syrupy bubbles, looks odd but tastes brilliant.
Cool 10 minutes on the sheet, then move to a rack. If you want the optional glaze, whisk it up and drizzle while still slightly warm. Or do not, they are great naked.

If you are new to jam situations, a quick cherry compote like this BBC Good Food version is lovely on the side.

Little notes I learned the crunchy way

Frozen cherries do not need thawing. Toss them in a teaspoon of flour so they do not stain too much. Actually, I find it works better if you do this right before folding.
If your dough feels sticky, a dusting of flour on your hands is all you need. Too much flour and the scones go tough.
I thought extra sugar would make them shinier. It just made them bake faster on the edges, so keep that top sprinkle light.
Resting the shaped wedges in the fridge for 10 minutes makes taller scones. I forget half the time and it is still fine.

Variations I’ve tried, for better or worse

Cherry almond swap 1/2 teaspoon vanilla for almond extract, add a small handful of sliced almonds on top. Proper bakery vibes.
Cherry chocolate handful of chopped dark chocolate folded in with the cherries. Sweet, bitter, juicy, yes please.
Cherry orange zest use orange instead of lemon and finish with a light orange glaze. Bright and sunny.
Whole wheat half the flour with white whole wheat. Nice nutty flavor, slightly denser. I like it for breakfast.
What did not work dried cherries only. They were fine but not the juicy bite I craved. Rehydrate them in warm tea first if you must.

Equipment I reach for

Pastry cutter. I always say it is essential for quick cutting in the butter.
But if you do not have one, two forks, or even your fingertips, or a food processor with short pulses will do the trick. I have also used a cold glass to press butter into the flour, bit of a faff, but it works.
Sheet pan lined with parchment. In a pinch, a lightly greased pan is okay.
Cooling rack. Or the back of a clean baking sheet flipped over if you are improvising.

How to store them without losing the magic

Once cool, tuck scones into an airtight tin at room temp for 1 to 2 days. Rewarm 5 minutes at 325 F to crisp the edges again. You can freeze them baked for up to a month, then reheat straight form frozen about 10 to 12 minutes at 325 F. Though honestly, in my house it never lasts more than a day. Its a quick bake and an even quicker disappearance.

Serving ideas we love

We do the first round plain, still warm. Second round gets a little salted butter and a smear of cherry compote. If it is Sunday, clotted cream, because why not. My kid dunks pieces into hot chocolate which is chaotic and perfect. Also, these next to a fried egg is weirdly great.

Pro tips I learned the hard way

I once tried rushing the butter step and regretted it because the butter softened, and the scones baked up flat. Keep the butter cold, always.
I once added extra cream to make the dough easier to stir and it spread too much. Better to press the dough together gently with your hands.
I cut them too small once and they dried out fast. Go for hearty wedges, they keep a tender center.
Cherries bleeding everywhere Try tossing them in a teaspoon of flour, and cut them in halves not tiny bits.

FAQ you have actually asked me

Can I make the dough ahead
Yes, shape the wedges, cover, chill up to 24 hours. Bake straight cold. They puff even better. Or freeze the raw wedges and bake straight form frozen, add a couple minutes.

Do I need to use heavy cream
Not strictly. Half and half works with a slightly lighter crumb. Buttermilk is lovely too, though a bit more tender, so keep the dough cold so it holds shape.

Fresh or frozen cherries
Both. Frozen are easy, and you do not have to thaw them. Fresh in season are unbeatable. Jarred cherries are okay if dry.

Why are my scones tough
Probably overmixed or too much flour on the counter. Mix just until combined, then pat gently. And bake until the bottoms are a deep golden color, that helps.

Can I cut them into circles instead
Sure. Use a floured glass. Press straight down, do not twist. You might need to rebake scraps, which is cook’s treat.

How do I get taller scones
Chill the shaped wedges 10 to 15 minutes before baking, and make sure your oven is fully preheated. Hot oven, cold dough, tall scones.

Random side note that does not belong anywhere else. I have a favorite mug that looks like a tiny mountain and I swear tea tastes better in it, which is probably nonsense, but it pairs ridiculously well with these scones and I am not changing my mind.