Dried Cherry Scones are a colourful variation on a traditional British pastry. Adding dried cherries to the mix brings colour, texture and a lovely sweetness. I have found it best to use dried cherries instead of fresh as it doesn’t discolour the scone. Alternatively, you could add raisins, sultanas and I have tried grated coconut for a delicious bite snack.

Dried Cherry Scones

An update on a traditional scone recipe. These make superb snacks

4.59 from 31 votes

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Course: Breakfast, Brunch, Snack

Cuisine: British

Keyword: Bread, Cherries, Dairy, Eggs, Fruit

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: scones

Calories: 258kcal

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
6 tbsp unsalted butter chilled/diced
2/3 cup dried sour cherries
1/2 cup buttermilk
1 tsp vanilla extract
1 large eggs

Instructions

Sift the dry ingredients together into a large mixing bowl.
2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/3 cup sugar
Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
6 tbsp unsalted butter
Stir in the remaining ingredients to form a soft dough, mixing as little as possible.
2/3 cup dried sour cherries, 1/2 cup buttermilk, 1 tsp vanilla extract, 1 large eggs
Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet.
Cut into 8 wedges using a serrated knife.
Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean.
Cool slightly before serving.

Nutrition

Dried Cherry Scones