Fresh Cherry Scone Recipe

Fresh Cherry Scone Recipe @createdbydiane

Stock up on cherries NOW,

these scones are my NEW favorite…

and I served them with Cherry Lime Curd so really they were Double DELICIOUSNESS!

I’m thinking of grabbing a few extra bags of cherries and pitting them and freezing them so I can continue to make these for the rest of the summer.

I known cherry season is short and I’m freaking out a little…it’s not like I know the exact day they won’t have cherries….why don’t they tell me, I want SPECIFICS!

In the meantime, while the CHERRY people get it together and pin point the last cherries I will see, I will stock up.

I wash, dry and pit the cherries, cut them in half, then place them on a cookie sheet lined with wax paper and freeze them until firm them place them in a zipper bag.

pitting cherries with OXO Cherry Pitter @creeatedbydiane

The cherry pitter is the life saver here, I have a couple but this one from OXO is my favorite.

Old Mountain Cast Iron Scone Pan @createdbydiane Cherry Scone Recipe

I’m also freaking out over this Cast Iron Scone Pan, it’s from Old Mountain a super-sweet and thoughtful friend gave it to me, so I made scones to thank her….she said she was in a store on the way home from a trip and was trying to decide which piece of cast iron to get me then she saw the scone pan and knew that was the one she would get, she said it’s because she loves my scones and they are her favorite thing I make. She is one of my official samplers. She lives across the street and gets to try EVERYTHING!
I LOVE her so much for thinking of me, and I am LOVING this scone pan more than I can possible say!

The scones baked up light and fluffy, it must be the design that helps them rise so much.


2.0 from 1 reviews
Fresh Cherry Scone Recipe
  • 1 cup fresh cherries, pitted and cut into quarters
  • 1 cups flour
  • ¼ cup brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  1. Preheat oven to 400 degrees
  2. Blend flour, brown sugar, baking powder and salt.
  3. Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
  4. Add in heavy cream, eggs, vanilla extract and cherries.
  5. Mix gently until combined, knead out on lightly floured surface. Use extra flour if juice from cherries makes dough sticky.
  6. Press dough into cast iron scone pan or roll out and cut and bake on lined parchment sheet.
  7. Bake for 12-15 minutes or until toothpick comes out clean, (check each minute after 12 to be sure not to over bake.

Cherry Scones @createdbydiane

I can’t wait to bake more scones in this pan.

Now I’m off to the store to get more cherries!

If you like cherries you will want to try this Homemade Cherry Syrup and Cherry Italian Cream Soda.

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  1. 1

    Mary Lee says

    I’m knee-deep in cherries and midway through the curd recipe. I have a question about the scones, though. The recipe calls for 1 eggs, and directs to add eggs to the recipe. Please tell me how many eggs are called for in the scone recipe. Thanks so much. Your blog is spectacular.

    • 2

      Diane says

      sorry about that, I used two eggs. and the recipe format I use looks like it cut off some of the other numbers, I adjusted the recipe to reflect the changes.

    • 4

      Diane says

      I’m going to freeze some today, so I can make these long after cherry season is over. Happy Baking!

  2. 5

    Luci says

    Are you using sweet or tart cherries?? I made your syrup and just finished my first Italian Cherry Cream Soda…yum (I made with some of the 30 lbs of sour cherries) Trying to come up with LOTS of cherry recipes. Already have made 3 batches of cherry jam. …oh, and I love scones, so guess what I wil make next???

  3. 8

    Rachel says

    Hi there, Made these today and think the recipe is a bit off as my scones turned into muffins.
    Did you mean 2 c of flour rather than one?

    The muffins were pretty tasty, but not quite right.

    • 9

      Diane says

      I’m not sure why they would be more muffin-like, the recipe is accurate as written, I baked these more than once with this exact recipe and mine came out the same both times. Did you adjust anything in the recipe? Milk for cream? Salted butter? Did you roll them out? Did you use the same type of pan? lots of variables, I don’t have enough info to tell you exactly what it could be. If the cherries are over ripe that will also add extra liquid to the recipe, mine were ripe but not mushy. Hopefully that will help determine if there was a difference. (And if it’s just a matter of taste and you prefer your scones very dense, go right ahead and add more flour)


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