Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cherry scones

(4 ratings)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

Wanted something different for breakfast, so I looked through my recipes and found this. I've had it so long, I can't even remember where I got it. They are great for breakfast, brunch or a snack. Serve with butter and jam.

(4 ratings)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For cherry scones

  • 1 3/4 c
    all purpose flour
  • 3-5 Tbsp
    sugar (use 5 tbsp sugar for a sweeter scone)
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/3 c
    cold butter
  • 1/2 c
    dried cherries (or dried fruit of your choice)
  • 1/2 c
    chopped nuts (your favorite)
  • 1
    egg, slightly beaten
  • 1/3 c
    buttermilk
  • note: no buttermilk? use 1/3 cup milk with 1 tsp of lemon juice added. let stand a few minutes

How To Make cherry scones

  • 1
    Preheat oven to 400°. Line baking sheeet with parchment paper.
  • 2
    In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
  • 3
    Cut butter in with a pastry blender until mixture forms coarse crumbs.
  • 4
    Mix in dried fruit and nuts.
  • 5
    Add egg and buttermilk. Stir just until mixture holds together. Dough will be sticky. (If too dry, add another tablespoon of buttermilk)
  • 6
    Turn out onto a lightly floured surface. Knead about 8-10 times. Pat into about a 9-in circle. Cut into 8-12 wedges.
  • 7
    Place on parchment lined baking sheet and bake 12 - 15 minutes or until lightly browned. Remove to rack to cool.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT