Discover the perfect cherry scones recipe! These delicious, buttery scones are packed with juicy cherries and are easy to make. Ideal for a treat or afternoon tea. Ready in less than 30 minutes!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
This Cherry Scones recipe is so good. I’ve eaten so many in the last few weeks perfecting it. I’ve added a little almond because I love that gorgeous classic Bakewell flavour.
So mine are cherry and almond scones, but you can skip that if you just want an easy cherry scone recipe.
Either way, scones are perfect as part of a lovely afternoon tea, a mid-afternoon snack, an easy pudding or even a slow, sweet breakfast! I adore them!
Why I Love Cherry Scones
I love these Cherry and almond scones because:
- This is the Best cherry scones recipe!
- Scones are so easy, you can experiment with lots of different flavours. This is an easy recipe if you are trying sweet scones for the first time.
- Scone recipes are super easy to bake, and a great way to get started as a new baker.
- Cherry is one of my favourite flavours.
- They are great for baking with kids.
Ingredients For Cherry Scones
When I make my cherry scones recipe, I use:
Self-Raising Flour
Baking Powder
Caster Sugar
Butter – You can use margarine too, but I find butter easier to work with.
Egg
Milk
Almond Extract – This isn’t essential. It can be skipped, or swapped for vanilla.
Glacé Cherries
You’ll Also Need
Scones with glacé cherries are super easy to make, and you don’t need anything fancy. I use:
- Chopping board and sharp knife to prepare the cherries.
- Large mixing bowl
- Metal spoon
- Jug
- Whisk
- Rolling pin
- Large cookie cutter. Mine is around 9cm. These are big scones! You can use a smaller cutter, or a fluted cutter if you prefer.
- Baking tray
- Reusable baking paper
All those links are affiliates!
How to Make Cherry Scones – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Preheat the oven to 180 degrees C (fan-assisted) and line a large baking tray with baking paper. My paper is reusable and cut to fit my tray.
Step Two
Dice the cherries into small chunks and toss the flour in a tablespoon. The flour isn’t to stop the cherries from sinking. They shouldn’t sink in scones like they do in cake. It’s just to make them easier to work with and stop them clumping together because they are sticky.
Step Three
In a jug, whisk together the egg, milk and almond. Set to one side.
Step Four
Mix the self raising flour, baking powder, and sugar in a large mixing bowl.
Step Five
Add the butter to the mixing bowl and rub until the mixture resembles breadcrumbs. It can take around 5 minutes to rub out large lumps of butter. You can do this by hand, or with a food processor.
Step Six
Pour in the milk mixture and add the cherries.
Step Seven
Use a metal spoon to mix it into a rough dough. This is a sticky dough, but you should be able to work with it, so if you need to add more flour, go for it.
Step Eight
Tip out onto a lightly floured work surface and knead into a smooth ball. Again, if it’s too sticky to knead, or to roll out, knead in a little more flour.
Step Nine
Roll the scone dough out to around 1 cm, and use a 9cm round cutter to cut 8 scones, rerolling when needed.
Step Ten
Place on the baking sheet, leaving a little space between them. Bake in two batches or on two trays if necessary.
They don’t really spread, so just a little finger space is fine.
Step Eleven
Brush the tops with milk.
Step Twelve
Bake for 12-14 minutes until golden brown.
Step Thirteen
Carefully remove from the tray and cool on a wire rack.
Storage
I keep my Bakewell scones in my glass cake dome. A lidded stand or an air-tight tub is fine. They don’t need to be kept in the fridge.
Your cherry and almond scones will last for 3 to 4 days. Mine are usually gone in 2!
FAQ
If your scones are either too wet or dry, they won’t rise. It’s fine to add more flour if the dough is too sticky, but only add a little at a time, and knead it in fully before you add more.
Over-mixing your dough might mean they aren’t light.
I use glacé, they are easy to work with and super sweet. You can try other kinds though.
Yes, wrap tightly or seal in an air-tight tub and freeze for up to a month.
Scones can be sweet or savoury, depending on what is in them. Cherry scones are sweet, but less so than cake. Cheese scones are savoury.
Other Recipes
If you like this easy cherry scones recipe, you might also want to try:
Cherry Scones
Ingredients
- 350 g Self-Raising Flour (+ extra to dust)
- 2 Teaspoons Baking Powder
- 3 Tablespoons Caster Sugar
- 75 g Butter (cubed)
- 1 Medium Egg
- 150 ml Milk (+ a splash to brush)
- 1 Teaspoon Almond Extract
- 100 g Glacé Cherries
Instructions
- Preheat the oven to 180 degrees C (fan-assisted) and line a large baking tray with baking paper.
- Dice the cherries into small chunks and toss in a tablespoon of the flour.
- In a jug, whisk together the egg, milk and almond. Set to one side.
- Mix the flour, baking powder, and sugar in a large mixing bowl.
- Add the butter to the mixing bowl and rub until it resembles fine breadcrumbs.
- Pour in the milk mixture and add the cherries.
- Use a metal spoon to mix it.
- When it comes to a rough dough, tip out onto a lightly floured surface and knead into a smooth ball, adding a handful more flour if needed.
- Roll out to around 1 cm, and use a 9cm round cutter to cut 8 scones, rerolling when needed.
- Place on the baking tray, leaving a little space between them. Bake in two batches or on two trays if necessary.
- Brush the tops with milk.
- Bake for 12-14 minutes until golden brown.
- Carefully remove from the tray and cool on a wire rack.
Video
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
