Fresh Cherry Scones

I think I’ve redeemed myself in baking.
fresh cherry scones
fresh cherry scones
I had some epic baking fails last week when I was visiting my family in Oregon. No joke. Not one item I made turned out well (with the exception of the Margarita Shrimp Tacos, they were yummy!). Honestly, I was on one heck-of-a bad run. Must have ticked off the baking gods somehow. My Coconut & Almond Macaroons (which I’ve successfully made for years ) were gluey plus over-baked on the bottom and under-baked on top. I tried to make a Boston cream custard for some homemade doughnuts. TWICE. Disaster. And these Blueberry & Lemon Scones I baked especially as a treat for Mom on Mother’s Day were gummy, pale, and not even close to delicious. Let me tell you, in this instance, they look way better than they tasted. Guess we all have off-weeks now and then– and this was surely mine. But these babies…my Fresh Cherry Scones… we’re talking! They’re flaky, moist and filled with fresh cherries. The dough has quick rolled oats in it for a bit of a rustic, slightly more dense texture than a traditional scone. Not heavy though–still light & fluffy– and just the right amount of sweetness. Victory at last!
fresh cherries
fresh cherriesfresh cherries
fresh cherries
fresh cherry scone ingredients
You could use dried cherries in these scones if you prefer, but with fresh, juicy cherries at almost every roadside fruit stand right now and in huge, shiny mounds in the grocery stores, I say go for fresh. It would also be worth investing in a cherry/olive pitter too. It makes lightening speed work of removing the pit, and keeps the cherry in-tact far better than using a pairing knife. The fact that a pitter can do double-duty for cherries and olives, totally makes it worth the $15 investment. Get a good stainless steel one; it will last you for years. I like the one from Dalla Piaza, made in Switzerland. In making these scones, I also got to try out my new biscuit cutters that I received as a Christmas gift from my sister (thanks Michelle!); they were the perfect tool for the job!

Fresh Cherry Scones
yields 6 large scones | printable version

1 – 1 1/2 cups fresh cherries
2 cups all-purpose flour
1/2 cup quick rolled oats + 2 tablespoons
3 tablespoons sugar + 1 teaspoon
1 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup cream + 2 tablespoons
1/2 cup whole milk

Preheat oven to 425F. Line a standard baking tray with non-stick liner or parchment paper. Wash, de-stem and pit cherries into a bowl keeping the fruit in-tact as much as possible. This will help prevent too much bleeding during baking. Once all cherries are pitted, put in fridge to chill whilst making the dough. In a large chilled bowl, combine flour, oats, 3 tablespoons sugar, baking powder, salt. Add butter pieces to flour and work in by hand until the dough looks like course sand.

In a 2-cup measuring cup, combine cream and milk, then add to flour mixture. Mix with a spoon until all the flour has been incorporated and a soft dough forms. Turn out onto a floured surface and knead gently for 2-3 minutes. Roll out to approximately 8″x 12″ rectangle by 1 or 2-inches thick. The thicker the dough, the higher the rise on the scones. Spread chilled cherries on one-half of the dough. Press into dough firmly but gently so they don’t release their juice. Sprinkle remaining 1 teaspoon of sugar over cherries. Fold the other half of dough over the cherries and place onto a parchment paper-lined tray and in the fridge for 20-30 minutes to chill. This will allow you to cut the scones cleanly without the filling falling out.

After chilling, remove from fridge and cut into desired shapes. I used a 2 & 3/4″ rippled biscuit cutter. Carefully place on baking tray and brush on remaining 2 tablespoons of cream, sprinkle remaining 2 tablespoons of oats (and a bit of sugar, optional). Bake at 425F for 16-18 minutes, until the tops are golden brown. Serve warm with butter & jam, or just as is with a nice cup of hot of tea!

fresh cherry scones
cherry scones
fresh cherry scones

*New! Printable versions of my recipe posts. The PDF versions make it super easy to print out and stash in your recipe folder or pass along to a family-member or friend. I’ll include the recipe and a couple of shots in the printout, just so you can be inspired to create the recipe in your own kitchen too! Look for the ‘printable version’ link right underneath the recipe title. I’ve added recipe links to the following back posts and will keep adding them as time permits. Happy cooking!

Spring Petite Pea Tapenade with Grilled HaloumiMargarita Shrimp Tacos
Mint Julep Panna Cotta with Bourbon Sugar CookieANZAC-ish Biscuits
Rhubarb Corn MuffinsEdamame & Fava Bean w-Crispy Pancetta
Meyer Lemon Biscotti | Mango & Greek Yogurt Panna Cotta | Wild Mushroom Pâté

*My Dad and I made the wooden tabletop that I shot these Cherry Scone photos on. Was a fun project; thanks Dad, I love it!

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9 thoughts on “Fresh Cherry Scones

    • Hi Hollie- thanks so much for the kind feedback. I had a lot of fun shooting this one….and devouring a couple of the scones afterwards!! I just popped onto your site and see your post on Ricotta. Yum! How funny–that’s what I’m having for dinner tonight…with smoked salmon, capers and shallots on rustic seeded bread. Wish my ricotta was homemade like yours. Looks wonderful. Thanks for following along with my food adventures.


      • You’re a great photographer, I love following along! Ricotta in any form is a gift from god, hope you had an incredible dinner the other night it sounded amazing.


      • Aww, many thanks Hollie. I’m having such a good time exploring food photography. Yes! My din-din was so yummy. Think I may have it for breakfast today too!


  1. Oh my! I want these now! They look so beautiful. Our cherry tree is laden with huge bunches of green cherries…teasing me as I wait for them to ripen. Here in the Pacific Northwest our cherries won’t ripen for a few weeks. Holding on to this recipe, but I may try it sooner with a different fruit if I can’t wait. Thanks!


    • Well, after last week’s total baking disasters, I was sooo happy with how these turned out. Yes! Substitute fresh strawberries (like Nutmeg & Whiskey may do), blueberries, or even red flame grapes cut in half. As soon as the stone fruit really comes into season here, I’m going to make these again with white peaches. Love them….almost as much as passion fruit! Thanks Katherine, happy baking :>)


  2. These scones look so lovely!!! How long do they last? Last time I made scones with fresh strawberries I ended up having them go bad basically the other day because I didn’t refrigerate them. :o(


    • Thanks Nutmeg & Whiskey for the nice comments. The recipe only makes six scones, so if you’re like me… they’d be gone by the second day anyway. Ha! But honestly, they are best the same day. I’d bake them, and then freeze any leftovers (individually wrapped). Then defrost as you want them in the fridge overnight (or in the micro for 25-30 seconds). Let me know how you go with them. Thanks for reading!

      Liked by 1 person

      • Aw! You’re welcome! :-)

        These look so lovely! Since I don’t have a pitter (and probably won’t be getting one soon. :-P) I’ll probably make them with strawberries! I love how you folded them onto the fruit instead of just throwing up chopped pieces in.
        It kind of looks like a sandwich!!

        Liked by 1 person

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