Cherry Scones

Cherry Scones

This recipe was included as part of the Fruit Pruning Class taught at the Brown County Central Library February 2024.
Prep Time 20 minutes
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 12 scones


  • 1 ¾ cups unbleached all-purpose flour plus more for rolling
  • 1 tablespoon plus ½ teaspoon baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 6 tablespoons chilled local unsalted butter cut into small pieces
  • ½ cup pitted local fresh sour cherries or unthawed frozen (about 30 cherries)
  • 1 cup plus 2 tablespoons local heavy cream
  • 1 tablespoon Demerara sugar


  • In the bowl of an electric mixer fitted with paddle attachment, combine flour, baking powder, sugar and salt. Add butter. Put the bowl in the freezer for 5 minutes. Beat on low speed until butter is broken up into pebble sized pieces, about 3 minutes.
  • Add cherries and mix on low speed just until they are evenly distributed, about 5 seconds. Add 1 cup cream and mix just until dough comes together. Using your hands, knead mixture in a bowl to bring the dough completely together.
  • Turn dough out onto a lightly floured surface and roll it into a 7-inch round, about ¾-inch thick. Using a sharp knife, cut the dough into 12 wedges, like pieces of pie.
  • Place the pieces on a parchment lined baking sheet, spacing them ½- inch apart. Cover with plastic wrap and freeze for 15 minutes.
  • While the scones are chilling, preheat oven to 375°F. Brush scones with remaining 2 tablespoons cream and sprinkle with demerara sugar. Bake scones, rotating the baking sheet once, until golden on the edges and firm to the touch, about 20 to 22 minutes. Transfer to a wire rack to cool.
  • The scones are best served the day they are made, but will keep in an airtight container at room temperature for 3 days.


The Craft of Baking by Karen DeMasco and Mindy Fox
Keyword breakfast, cherries, scones

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