Cherry Scones Recipe

Megan Myers | Stetted

Cherry scones are a true summer treat. As breakfast or a tea time indulgence, you'll love them!

Cherry Scones Photo

One of my favorite things to bake up any time of year is scones. They come together quickly, bake up in a flash, and can be customized in countless ways. I've made them with every kind of fruit imaginable, chopped chocolate, herbs, and even bacon jam. I never get tired of them, and luckily, neither does my family!

Cherry Scones Picture

For this summery batch I was inspired by the sweet cherries that are available right now. The burst of fruit flavor in each bite is paired up with crunchy walnuts, and combined with the tender texture of the scones, makes for a breakfast that is hard to beat.

Cherry Scones Image

These scones use grated butter. If you've never tried using grated frozen butter before, now's the time. While this method is more time-consuming than simply adding butter with a few pulses of the food processor, the result yields perfectly tender scones.

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Cherry Scones Recipe

    8 Servings


  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Whole Wheat Pastry Flour
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 4 ounces Unsalted Butter, frozen
  • 2 Eggs, separated
  • 3/4 cup Milk
  • 1/2 cup Fresh Cherries, diced
  • 1/4 cup Walnuts, finely diced


  1. Preheat oven to 450°F and line a baking sheet with parchment paper.
  2. Mix together flours, sugar, baking powder, and salt in a large bowl. Grate the butter and stir into the dry ingredients.
  3. Add the egg yolks to the milk and beat until well mixed, then stir into the dry ingredients. Do not over mix.
  4. Fold cherries and walnuts into the dough, then turn out onto a floured surface. Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1/2-inch thick.
  5. Using a bench knife or large chef's knife, cut dough into squares, but do not separate scones. Brush with egg whites.
  6. Bake for 8-10 minutes, until golden brown.
  7. Best eaten immediately, but can be stored for a day or two in an airtight container. Re-warm at 350°F for five minutes.
Cooking Method:
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Related Recipes:
Breakfast Recipes, Cherry Recipes, Baked Recipes, Fruit Recipes, Snack Recipes, Scone Recipes
Recipe Yields:
8 scones
Prep Time:
Cook Time:
Total Time:
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Author: Megan Myers
Recipe Yields: 8 scones
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 1 scone
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 120
Calories 274

% Daily Value*
Total Fat 15g
  Saturated Fat 7g
Sodium 157mg
Total Carbohydrate 27g
  Dietary Fiber 1g
  Sugars 2g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

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