Celebrate stone fruit season with my easy Cherry Scones recipe! These tender, flaky breakfast pastries are simple to make and only require a handful of basic baking ingredients. Studded with fresh, juicy cherries and adorned with sliced almonds, they’re perfect for any occasion - breakfast, brunch, or afternoon tea!
If there’s one breakfast treat I’ll never turn down, it’s a fresh-from-the-oven scone. They’re buttery, crumbly, not too sweet, and the absolute perfect coffee accompaniment.
This cherry almond scone recipe is the newest addition to my ever-growing list of favorites. Featuring sweet-tart bing cherries that’ve been roasted to juicy perfection, a dribble of almond extract, and thin-sliced almonds, they’re 100% worth getting out of bed for any day of the week!
Best of all, these tasty little treats are a snap to whip up, only requiring about 30 minutes of active time. They’re also primed for meal prep—simply freeze the scone dough wedges, then bake them off whenever the mood strikes. Warm cherry scones on demand? Sign me up!
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Why You’ll Love This Easy Cherry Scone Recipe
- Just 10 Simple Ingredients - Chances are you already have at least half of what you need on hand.
- Easily Adaptable - With one simple flour swap you can make these almond cherry scones gluten-free, and if you can’t do nuts, I have alternatives for that too! Scroll down to the “Optional Variations” section below for more details.
- Bursting With Flavor - Roasting fresh cherries concentrates their flavors and brings out their sweetness. And, as with other stone fruits like peaches, plums, and apricots, cherries are a natural partner for the toasty flavor of almonds.
Recipe Ingredients
A few staple ingredients like flour, butter, and cream make up the base of most of my scone recipes. There are just a couple of important details to keep in mind here!
- Bing Cherries - Feel free to use fresh or frozen cherries. Frozen cherries are usually pitted for you, so there’s less prep work, but the roasting time will likely need to be increased by about 5 minutes. You can also use another variety of sweet cherries like Rainier, though the color won’t be as intense.
- Whole Milk - Fat is our friend for the most tender crumb. 2% milk would likely do the job in a pinch, but I wouldn’t go lower than that.
- Heavy Cream - Standard whipping cream, which is just slightly lower in fat, would be a fine swap if needed.
- Almond Extract & Vanilla Extract - Make sure to use pure flavor extracts for the best taste.
- All-Purpose Flour - You can use either regular flour or a gluten-free all-purpose flour blend. Look for brands that are “cup-for-cup” or “measure-for-measure” and include xanthan gum or a similar binding agent.
- Baking Powder - A must for tall, fluffy scones (so don’t even think about swapping it with baking soda)! Been a minute since you last used your baking powder? You can test it by putting a small spoonful in a bowl and topping it with a splash of hot water. If it bubbles and fizzes, you’re good to go!
- Cold Butter - Either salted or unsalted butter will work. I recommend using high-quality, grass-fed, European-style butter like Kerrygold or Plugra for the best results. It makes a big difference in the flavor, texture, and rise you’ll get from your scones.
- Sliced Almonds - Though technically optional, these make a beautiful garnish that adds both texture and flavor.
- Coarse or Sparkling Sugar - The large crystals that make up turbinado, raw, and sanding sugars are perfect for topping baked goods to add sparkle and crunch. These types of sugars are great because they can stand up to the heat of an oven without melting. (Their coarse texture also makes them fantastic post-bake garnishes for frosted desserts like my chocolate orange cupcakes!)
How to Make Fresh Cherry Scones
Roast the Cherries
- Preheat oven to 425ºF. In an 8" square glass baking dish (or similar), toss chopped cherries with 1 tablespoon granulated sugar. Roast in the preheated oven for 15-20 minutes, until the cherries are fragrant and have released some of their juices. Turn off the oven and let the baking dish cool briefly. Then, transfer to the refrigerator or freezer just long enough for the cherries to cool completely.
Make the Scone Dough
- Mix the Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut In Butter: Add the cubed butter and cut in with a pastry cutter (also known as a pastry blender) until no large pieces remain. If you don’t own a pastry cutter, you can also rub the butter in with your fingertips. Add the cooled cherries (fruit only, reserve thickened juices for another use) and toss in until well-dispersed and coated in the flour mixture.
- Add the Wet Ingredients: Drizzle the cream, almond extract, and vanilla extract over the flour mixture. Use a spatula to fold the liquids in until partially incorporated. Drizzle the milk on top and continue to fold until the dough comes together.
- Shape & Chill: Line a baking sheet with parchment paper. Turn dough out onto the prepared baking sheet and use your hands to fold the dough over onto itself 2-3 times before gently shaping it into a 1" thick round. Chill in the freezer for 1-2 hours before baking.
Glaze, Garnish, and Bake
- Mix Glaze: Towards the end of the chilling period, preheat oven to 400ºF. Making a simple glaze by whisking together heavy cream and almond extract in a small bowl.
- Cut, Brush, & Garnish: Remove scone dough from the freezer and use a bench scraper or sharp knife to cut into 8 equal triangles, like you would cut a pizza. Separate the scones out on the baking sheet. Use a pastry brush to brush each scone with the cream mixture. Sprinkle scones with sliced almonds and coarse sugar, and gently dab a bit more cream on top.
- Bake scones in the preheated oven for 15-20 minutes, just until they start to turn golden brown along the edges. A toothpick inserted into the center of one should come out clean. Cool scones on the baking pan for about 15 minutes, and then move to a wire rack to continue cooling. Enjoy while still warm, preferably with a mug of coffee or tea!
Optional Variations & Dietary Adaptations
- Gluten-Free - Use your favorite all-purpose GF flour blend. I typically use Bob’s Red Mill 1:1 or King Arthur.
- Nut-Free - Simply omit the almonds and use a nut-free almond extract. (Many almond extracts are made with almond oil sourced from the pits of stone fruit!)
- Mini Scones - To make 16 small scones instead of 8 large ones, split the dough into two halves in Step 4 (Shape and Chill) above, shaping each half into a separate round. Then, cut each round into 8 pieces in Step 2 under the "Glaze, Garnish, and Bake" section.
- Dried Cherry Scones - Can’t find fresh or frozen cherries? Simmer dried cherries in enough water to cover them, adding a sprinkle of sugar or a splash of amaretto if you’d like. After about 30 minutes, drain them well, let them cool, and proceed with the recipe!
- Mix-Ins - These almond cherry scones are excellent in their own right, but you can add ½ cup sliced almonds for extra texture and flavor. For a citrusy twist, try adding 1 tablespoon of orange zest. Or, turn them into chocolate cherry scones by mixing in dark, milk, or white chocolate chips instead!
- Vanilla Glaze - If you prefer your scones topped with an icing glaze, forgo the toppings added prior to baking and serve them with the glaze used in my vanilla scone recipe instead. You're welcome to add a touch of almond extract to the glaze, and/or sprinkle almonds or turbinado sugar on top!
Storing & Reheating
Scones are best while they’re still warm from the oven, but leftovers can be stored in an airtight container at room temperature for up to 3 days. To reheat, I recommend toasting at 450ºF for about 5 minutes; as a bonus, this will help bring back that fresh-from-the-oven texture.
Looking to extend the shelf life of this recipe? You can also freeze scone dough or fully baked scones.
Recipe Tips
- Getting the right ratio between liquid and dry ingredients is especially important for scones, so be sure to measure all of your ingredients as accurately as possible. The best way to measure flour is to weigh it. No kitchen scale? Use the spoon and sweep method for the most accurate results.
- Keep your ingredients cold. The secret to perfectly flaky scones is to avoid letting the butter in the dough get soft before it hits the oven. For extra insurance, you can place the cubed butter in the freezer for about 30 minutes before adding it to your scone dough.
- Be gentle! Don’t overwork the scone dough—you want to handle it just enough to bring it together. Otherwise, your scones may not rise as well, and they won’t be as tender as they should be!
- Invest in a cherry pitter to make short work of prep. No pitter? You can also pit cherries with a straw or chopstick.
What Can I Serve With Cherry Almond Scones?
These homemade cherry scones are perfect as a light breakfast served alongside an iced Spanish latte or cozy coconut latte. Feel free to add some butter or a spoonful of cherry compote, though they certainly don’t need it!
If you’re hosting a brunch, you can serve these scones in a basket in the middle of the table, similar to how you'd serve dinner rolls. Opt for a savory main course like my crustless sausage potato quiche with a simple side salad. Don’t forget the blackberry mint mimosas!
FAQs
I personally prefer sweet red Bing cherries, but Rainier cherries will work too. You’re also welcome to try making sour cherry scones if you’d like. Let me know how it goes in the comments below!
You sure can! Head over to my post about How to Freeze Scones for more details.
More Stone Fruit Recipes
Make the most of cherries and other stone fruit with these summery sweets!
Recipe Card
Cherry Scones
These cherry scones are perfect for a quick breakfast that'll make you feel like you're at your favorite coffee shop. They're tender and buttery, with a light almond flavor and sweet roasted cherries in every bite - an easy recipe to make the most of cherry season!
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 scones 1x
- Category: biscuits and scones
- Method: baking
- Cuisine: American
Ingredients
Roasted Cherries
- 1 ½ cups (255 grams) pitted and quartered bing cherries
- 1 tablespoon granulated sugar
Scones
- 3 cups (360 grams) all-purpose flour (regular or gluten-free)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (142 grams) cold butter, cubed (salted or unsalted)
- ⅜ cup (74 grams) granulated sugar
- ⅜ cup (88 grams) heavy cream
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- ½ cup (120 grams) whole milk
Glaze and Garnish
- 2 tablespoons heavy cream
- ¼ teaspoon almond extract
- sliced almonds, for garnish
- coarse or sparkling sugar, for garnish
Instructions
Roasted Cherries
- Preheat oven to 425ºF. In an 8" square glass baking dish (or similar), toss chopped cherries with granulated sugar. Roast in preheated oven for 15-20 minutes, until cherries are fragrant and have released some of their juices. Turn off oven and cool briefly at room temperature before transferring cherries to refrigerator to cool completely. (Cherries can also be placed in the freezer for 30-60 minutes to speed up this process.)
Scones
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cubed butter and cut in with a pastry cutter (or rub into flour with fingertips) until no large pieces remain. Add the cooled cherries (fruit only, reserve thickened juices for another use) and toss in until well-dispersed and coated in flour mixture.
- Drizzle the cream, almond extract, and vanilla extract over the flour mixture. Use a spatula to fold the liquids in until partially incorporated. Drizzle the milk on top and continue to fold until the dough comes together.
- Line a baking sheet with parchment paper. Turn dough out onto the prepared baking sheet and use your hands to fold the dough over onto itself 2-3 times before gently shaping it into a 1" thick round. Chill in the freezer for 1-2 hours before baking.
Glaze, Garnish, and Bake
- Towards the end of the chilling period, preheat oven to 400ºF. In a small bowl, whisk together heavy cream and almond extract to make glaze.
- Remove scones from freezer and use a bench scraper or sharp knife to cut the dough into 8 triangles, like you would cut a pizza. Separate the scones out on the baking sheet. Use a pastry brush to brush each scone with the cream mixture. Sprinkle scones with sliced almonds and coarse sugar, and gently dab a bit more cream on top.
- Bake scones in preheated oven for 15-20 minutes, just until turning golden-brown along the edges. A toothpick inserted into the center of one should come out clean. Cool scones on pan for about 15 minutes, and then move to a wire cooling rack. Enjoy while still warm.
Notes
Ingredient Notes:
- To use frozen cherries, toss with sugar and roast directly from frozen. Roasting time may need to be increased by about 5 minutes.
- 2% milk and standard whipping cream can be used in the scone dough in place of whole milk and heavy whipping cream.
- For the best flavor and texture, use European-style butter.
Dietary Adaptions
- Gluten-Free: Use gluten-free all-purpose flour.
- Nut Free: Omit the sliced almonds and use a nut-free almond extract.
Storing and Reheating
- Leftover scones can be stored in an airtight container or zip-top storage bag at room temperature for up to 3 days. Reheat in a toaster oven at 450ºF for about 5 minutes.
- Scone dough can be kept frozen after step 5, and fully-baked scones can also be frozen. For more information, read my post on how to freeze scones.
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Pam
It's almost Dec. can I use frozen cherries?
alexandra
I think frozen cherries would be fine, but don't defrost them. Chop them while frozen and keep in the freezer until you're ready to add them to the dough, so they stay as cold as possible.
Julia | JuliasAlbum.com
Love the idea of scones with cherries. Yum!
alexandra
Especially with the white chocolate, the combo is so good! Thanks Julia. :)
Dina
these look yummy!
Paula @ Vintage Kitchen Notes
It is fabulous to concentrate on one ingredient, especially if it's cherries! LOVE that these scones have fresh ones.
alexandra
I love when I can manage to stick fresh fruit into baked goods! Dried fruit is yummy too, and frozen fruit works, but fresh is the best! :)
Consuelo @ Honey & Figs
My to bake list in endless too, and I love the feeling of sracthing stuff off the list (and even more, the feeling of eating that stuff).
I always pair dark chocolate + cherries, but wow, white choc and cherries must be heavenly too! And scones have been on my list for months, I need to try this! Beautiful pictures, by the way x
alexandra
I know right?! The eating is the best part!
And yes, dark chocolate and cherries are a match made in heaven, but white chocolate and cherries also rock!
Samina | The Cupcake Confession
I'm loving this recipe!!! Cherry and white chocolate! YUMMM!!! My to-bake list just increased by 1 recipe ;) :)
alexandra
Awesome! Hopefully your list isn't as long as mine! Haha
Laura (Tutti Dolci)
Such pretty scones, I love the cherry and white chocolate combo!
alexandra
Thanks Laura! The flavors are so good together!
Jamie@Milk N Cookies
These look scrumptious! I also tend to be a dark chocolate girl, but I can see that white chocolate would work perfectly with dark, sweet cherries. I see some scones in our future!
alexandra
It really does pair perfectly! Let me know if you try them. :)