Cherry Scones Recipe

Ingredients

• 375 g (plus 1 tbsp extra to toss with cherries)self-raising flour
• 12 gcaster sugar
• 1 tspbaking powder
• 1/4 tspfine salt
• 210 gdouble cream
• 1 largeegg
• 1 tspvanilla extract
• 1 tspalmond extract
• 90 gunsalted butter, cold
• 230 gfresh cherries, pitted and coarsely chopped
• 15 gdemerara sugar
• 1 tbspflaked almonds
• 50 gdark chocolate, optional, melted

Instructions

1. 1

   Sift dry ingredients

   Line a baking tray with baking parchment. Sift the flour, baking powder and salt into a large bowl, add the caster sugar and stir to combine.

2. 2

   Whisk wet ingredients

   Whisk the double cream, egg, vanilla extract and almond extract together in a bowl. Set aside 1 tablespoon of the egg mixture to use as an egg wash later.

3. 3

   Rub in butter

   Add the chopped cold butter to the flour mixture and toss the pieces until coated. Rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs, leaving some pea-sized pieces; alternatively, use a pastry cutter.

4. 4

   Mix into dough

   Make a well in the dry ingredients and pour the whisked egg mixture into the centre. Stir with a fork until the dough just begins to come together; it will look shaggy and feel sticky. If needed, bring it together gently by hand, picking up the dry flour at the bottom of the bowl.

5. 5

   Coat the cherries

   Put the chopped cherries in a bowl, add the extra 1 tablespoon of flour and toss to coat.

6. 6

   Add the cherries

   Tip the cherries into the dough and fold them in very gently with your fingertips. Press the dough together into a lump, then turn it out onto a lightly floured work surface.

7. 7

   Bring dough together

   With floured hands, press the dough together. Fold it in half and press it flat, repeating if needed to make it smoother without kneading. Gently flatten the dough into a disc.

8. 8

   Shape two discs

   Use a bench scraper or sharp knife to divide the dough in two. Shape each piece into a round disc, flouring your hands if needed, and flatten each disc to 2 cm thick.

9. 9

   Chill and prepare

   Place the discs on the prepared tray and refrigerate for 30 minutes or freeze for 15 minutes. During this time, preheat the oven to 180°C (350°F). Brush each disc with the remaining cream, then top with demerara sugar, flaked almonds or both. Cut each disc into 6 wedges with a sharp knife.

10. 10

    Bake the scones

    Bake for 25–35 minutes, until risen and golden on top. Check after 25 minutes and bake longer if needed, as thicker discs take more time. Remove from the oven, drizzle with melted dark chocolate if using, and serve immediately.

What are cherry scones?

Scones are a traditional British bake, often served with tea and sometimes split and topped with cream or jam. This version folds fresh cherries into a rich, lightly almond-scented dough.

The combination of self-raising flour and baking powder helps the scones rise, while cold butter and a gentle hand keep the crumb tender. A crisp, sugared or almond-topped surface contrasts with the soft fruit inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 5g protein, 29g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while the double cream and butter contribute much of the fat. The egg, cream and flour provide some protein, with cherries adding fruit and moisture. Pair a scone with plain yoghurt or eggs and fresh fruit for a more balanced plate.

The flour and raising agents

Self-raising flour: it already contains raising agent, while the additional baking powder gives the dough extra lift. Sift the flour, baking powder and salt together so they are evenly distributed.

Caster sugar: a small amount sweetens the dough without masking the cherries. Demerara sugar is reserved for the tops, where its larger crystals add crunch.

Keep the butter cold

Cold butter: cut it into small pieces and rub it into the flour until there are fine crumbs and a few pea-sized pieces. Those larger pieces help create a tender, flaky texture as the scones bake.

Gentle handling: stir in the liquid only until the dough starts to hold together, then press and fold it rather than kneading. Too much handling can make the finished scones firm.

Add cherries carefully

Floured cherries: tossing the chopped fruit with the extra flour helps absorb some of its juice and limits staining. Add the cherries once the dough has just come together.

Light touch: fold the fruit in with your fingertips and press the dough into a lump. Avoid squeezing hard, which can crush the cherries and make the dough wetter.

Shape and chill

Two discs: divide the dough evenly and shape each half to 2 cm thick. Cutting each disc into 6 wedges gives 12 scones in total.

Chilling: refrigerate the shaped discs for 30 minutes or freeze them for 15 minutes. The recipe preheats the oven during this pause, so the tray is ready to bake once the scones are cut.

Check for doneness

Look for a risen shape and golden tops, starting to check at 25 minutes. The full bake can take 25–35 minutes, with thicker discs needing the longer end of that range.

Toppings: brush the discs with the reserved cream as directed, then use demerara sugar, flaked almonds or a little of both. Add the optional melted dark chocolate after baking.

Serving ideas

These scones are best served warm, soon after baking, when the outside is crisp and the crumb is tender. They make a filling breakfast or a sweet addition to an afternoon tea spread.

For a more balanced plate, serve a scone with plain yoghurt and fresh fruit, or alongside a savoury option such as eggs.

Recipe notes & tips

• Use cold butter straight from the fridge for easier rubbing-in and a tender crumb.
• Pit the cherries before chopping them, and keep the pieces fairly coarse.
• Toss the cherries with the extra flour just before folding them into the dough.
• Use floured hands when shaping if the sticky dough clings to your fingers.
• Check the scones at 25 minutes, then continue baking until risen and golden.
• Serve on the day they are made for the best texture.

Variations

• Use the almonds: sprinkle flaked almonds over the discs for a nutty, crunchy top.
• Add chocolate: drizzle with the optional melted dark chocolate after baking.
• Choose a sugar top: use demerara sugar for a crisp finish instead of the flaked almonds.
• Mix the toppings: divide the discs between demerara sugar, almonds or a combination of both.
• Keep them plain: leave off the optional chocolate to let the cherry and almond flavours stand out.

Common mistakes to avoid

• Warm butter: it blends too fully into the flour; keep it cold and work quickly.
• Overworking the dough: it can turn the scones firm; fold and press only until the dough holds together.
• Crushed cherries: they can make the dough wetter and streaked; fold the fruit in gently.
• Skipping the extra flour: juicy cherries can stain the dough; toss them with the tablespoon of flour first.
• Uneven discs: different thicknesses bake at different rates; flatten both to about 2 cm.
• Baking by time alone: thick scones may need longer; check for a risen shape and golden tops.

How to store

These scones are best eaten on the day they are made. Store any leftovers in an airtight container at room temperature and warm briefly in a low oven before serving; the texture is best when freshly baked.

Frequently asked questions