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Fresh Cherry Scones are buttery and flaky with a pop of fresh cherries. These delicious and decadent breakfast scones are just how to get your day started right.

With their sweet and slightly tart flavor, cherries are the perfect ingredient for adding a flavor punch to the classic scone. Not only do cherry scones provide a bright and vibrant taste, but they are also an easy treat to make. With the right ingredients and instructions, anyone can make a delicious batch of cherry scones.

I love to bake. My favorite go-to, tried-and-true recipes are Amaretta Pound Cake, Easy Strawberry Cake or Key Lime Cake.


Fresh Cherry Scones

But, I love baking just for the fun of it. I like to experiment. I’ll be honest, I’ve only made scones a couple of times. I had purchased fresh cherries and was trying to think of a recipe that I could use them in that Ryder would eat. He’ll usually try anything, but insisted that he had tried cherries before and didn’t like them. {Funny that he always wants the cherry out of my cocktail though!}

Ultimately, he give a good review of the ‘biscuit’ part. He said, ‘Mommie, this is just a biscuit that you put cherries and icing on.’

To-may-toe. To-mah-toe. Biscuit. Scone. eh, whatever…

In conclusion

The cherry scone is a classic recipe that everyone can enjoy. From its simple ingredients and easy-to-follow directions to its flavorful and delicious results, the cherry scone is an excellent treat for many occasions. Whether you’re a beginner in the kitchen or an experienced baker looking for something new, the cherry scone will make an unforgettable impression on your palate. As Julia Child said, “A party without a cake is just a meeting.” So put your baking skills to the test and whip up a batch of cherry scones to add just the right sweetness to your next gathering. With this tasty treat, you cannot go wrong.

You may also enjoy Cinnamon Biscuits.


Fresh Cherry Scones

Fresh Cherry Scones are buttery and flaky with a pop of fresh cherries. These delicious and decadent breakfast scones are just the thing to get your day started right.
Author: Paula
4.80 from 5 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 scones


For glaze:


  • Heat ove to 375 degrees.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  • Cut in butter and shortening until the mixture has large pea-sized crumbles.
  • In a small bowl, stir together half and half and egg. Add to dry ingredients.
  • Add cherries and stir.
  • Turn out onto a floured work surface. Knead dough just enough that it sticks together.
  • Form into a 10-inch circle.
  • Using a floured knife, cut dough into wedges.
  • Transfer to a parchment-lined cookie sheet and bake for 25 minutes until lightly browned.
  • For the glaze: stir together half and half and confectioners sugar until smooth. Pour over scones.


Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 296mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Calcium: 119mg | Iron: 2mg
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  1. Hello! I was just curious, did you use WHOLE cherries that you pitted? Or did you cut them up? I’m making these today so if you could respond ASAP that would be fantastic! 🙂

    1. Yes, I used whole fresh cherries, pitted and I chopped them a little – so there were still big chunks of cherries. hope you enjoy!

  2. Hi Paula! Just popping back over to let you know that I am featuring your wonderful Cherry Scones tonight at Best of the Weekend! Thank you so much for sharing these – I can’t wait to try them! 🙂 Hope you had a great Friday!

  3. Paula, I can almost taste these scones! They look so yummy! Thanks for sharing at Thursday’s Treasures, I’m featuring you this week on the blog and FB! Can’t wait to see what you bring this week.

    1. Thank you Joan! I got so mixed up with the holiday Monday and missed all the Monday parties this week, so I hope I have my days staight by the time your’s rolls aroung! Thanks for featuring me!

4.80 from 5 votes (5 ratings without comment)

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