Fresh Cherry Scones

Fresh Cherry Scones {Sweet Pea's Kitchen}

I just love when summer finally arrives! Long sun-filled days that just beckon you to get outside and play, the farmer’s markets brimming with summer berries and fresh sweet corn, and warm summer nights that seem to last forever-I just love it!

Fresh Cherry Scones {Sweet Pea's Kitchen}

Although I absolutely love when cherry season finally rolls around, I hate pitting cherries. It’s so messy! You inevitably will have red stained hands, flying pits and cherry juice everywhere. I always have to tell myself that the result will be worth the mess…and it usually is! Especially for these tender little scones. Of course you can always take the easy route and buy a bag of pre-pitted frozen cherries, but that’s just cheating. 😉 Embrace the mess, enjoy the short cherry season and bake up a batch of these fresh cherry scones for your loved ones.

Fresh Cherry Scones

Yield: 8 scones


2 cups unbleached all-purpose flour
1 tablespoon baking powder
4 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup diced cherries
1 cup plus 2 tablespoons heavy cream, divided
1 teaspoon almond extract

For the Glaze:
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon milk
1/2 teaspoon almond extract


Preheat oven to 425 degrees F.
Place flour, baking powder, 3 tablespoons sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses.
Transfer mixture to a large mixing bowl.
Add 1 cup heavy cream and almond extract to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. With floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle cherries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with 2 tablespoons of heavy cream and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack to cool slightly.
While the scones are cooling, make the glaze by mixing the confectioners sugar, milk and almond extract together until smooth. Drizzle over each scone and allow the icing to dry before serving.


One Year Ago: Raspberry Chocolate Cookies          

Two Years Ago: Crunchy Peanut Butter Dog Treats 

13 Responses to “Fresh Cherry Scones”

  1. #
    Sofia Arcangelo — June 25, 2013 @ 9:26 am

    Omg I loved these scones! Thanks for sharing! Now I know what I’m going to do with all those beautiful cherries I bought this morning! 🙂

  2. #
    Barbara — June 25, 2013 @ 9:31 am

    Those look wonderful! I love cherry anything!

  3. #
    Melissa B — June 25, 2013 @ 2:02 pm

    Oh my! These look so good!
    I love pastries, – pinned this to my Dessert Board!

  4. #
    Karen (Back Road Journal) — June 25, 2013 @ 2:11 pm

    Your cherry scones are beautiful. They look like they came from a pastry shop. 🙂

  5. #
    Dina — June 25, 2013 @ 4:38 pm

    these look great. i love cherry scones!

  6. #
    ChgoJohn — June 25, 2013 @ 11:30 pm

    Another great recipe, Christina, and a great way to take advantage of cherry season. Come to think of it, is there a bad way?

  7. #
    Karen - Cinnamon Freud — June 25, 2013 @ 11:58 pm

    I hate pitting cherries too but I love to eat them in desserts, a classic struggle. I love that your scones have the fresh cherries inside like a filling almost. Would be a wonderful breakfast!

  8. #
    Kristi @ Inspiration Kitchen — June 26, 2013 @ 6:34 am

    These look amazing! I wish I was enjoying a few of these with coffee right now!

  9. #
    Anita at Hungry Couple — June 26, 2013 @ 7:03 am

    You were reading my mind! I love summer and summer cherries and I just baked a batch of cherry scones last Sunday morning. I used to hate pitting them, too, but now I have a cherry pitter and it makes it much easier. Love the shape you got on these scones!

  10. #
    Laura Dembowski — June 30, 2013 @ 9:12 pm

    I never mind pitting cherries. They’re so delicious in baked goods that it’s worth it. These scones look great!

  11. #
    Dakota Williams — August 1, 2013 @ 1:06 pm

    The Cherry Scones are in the oven. A little laborious but hoping for a big pay off…

  12. #
    Roswyn Glenny — February 21, 2014 @ 5:58 pm

    Just made your Cherry Scones, with my last few cherries. Oh wow, these are absolutely gorgeous. I was going to have a very healthy lunch, but when they came out of the oven, it was all I could do to wait a while to ice them, then eat one for lunch (much better idea). My husband also thinks they are the best. Will have to wait for cherry season again next year. Thank you for a lovely recipe. Regards

    • Christina replied: — February 26th, 2014 @ 8:49 pm

      I’m so happy to hear that you enjoyed the scones, Roswyn! They are one of my favorite recipes to make during cheery season!Thanks so much for letting me know how they turned out for you! 🙂

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