Cherry Pie Scones have all the taste of a delicious cherry pie baked in a flaky, buttery scone, and topped with a sweet glaze. Fresh cherries make this a yummy summer treat or breakfast dish!
Lately, I’ve been throwing back cherries like they’re candy. I can’t stop. They are my perfect dessert for the summer. And, I can actually feel good about eating them instead of something less nutritious like ice cream or chocolate. With the pounds of cherries my family is consuming, I thought I would make something fun for breakfast. Remember the time I told you that fruit is for breakfast and not a dessert food? Well, the logic kind of applies to this recipe. I can honestly say, I don’t like cherry pie. It’s not worth my calories. But……. give me a cherry pie scone and all is right in my world!
This isn’t exactly the healthiest option for breakfast, but it does mix things up a bit from boring cereal and also can make a great afternoon treat with a cuppa tea. I do like to bake homemade breakfast pastries for my kids, especially muffins or scones, because they can easily be frozen and used for another morning when we are in a hurry to get somewhere. I am also going to give sweet cherries a nice boost because they do provide us with some nutritional benefits. They do have some natural sugar, but also are loaded with potassium, beta carotene, and vitamin C. So why not add them to diet while they are in peak season for the month of July?
So to get started, you will need to get some fresh sweet cherries and prep them (de-seed, cut into small pieces):
I only used a cup in this recipe. Next, I mixed together the dry ingredients. Then, added the butter with a pastry knife. The mixture will become crumbly. Once the butter is folded in nicely, add in the cream (you can use milk to substitute) and cherries. Place the dough on a non-stick surface like parchment paper. Roll out the dough until it’s about 1/2 inch thick. Use a biscuit cutter to cut the scones into perfect little biscuit sized scones. Alternatively, you can use a knife to cut into triangles. I prefer the circles and here is the biscuit cutter I use and recommend to others.
The scones are ready to bake! Once in the oven, bake until the become slightly golden brown:
And now, add the glaze. The glaze is just a little lemon juice and powdered sugar. I drizzle only about 1/2 tsp per scone.
Cherry Pie Scones
- 1 cup chopped fresh sweet cherries
- 2 1/2 cups whole wheat flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 stick salted butter
- 3/4 cup heavy cream can substitute whole milk or half and half
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- Preheat oven to 375.
- Prepare your cherries: de-seed and chop cherries into small pieces (see above photo)
- Place flour, baking powder, sugar, and salt into a large bowl and mix.
- Chop your butter into small cubes (approximately 1/3 inch), and add to flour mixture. Cut in the butter with a pastry knife. Or use a food processor.
- Slowly add in cream and mix until the dough is no longer dry, you may need to add in a bit more cream if the mixture is too dry. Just make sure it's not too sticky.
- Fold in cherries.
- Once cherries are incorporated, place dough on a non-stick surface like parchment paper.
- Roll out the dough until it's approximately 1/2 inch thick.
- Using a biscuit cutter, make small biscuit sized scones and place onto a cookie sheet.
- Bake for 12-15 minutes, or until scones are light golden brown. Let cool for 5 minutes.
- Make the glaze. Add lemon juice to powdered sugar and mix until smooth. You may need more lemon juice or milk to make it smooth but not too thick or thin.
- Drizzle about 1/2 tsp of glaze onto each scone.
Scones are best stored in the freezer. Scones can be frozen for up to 1 month and defrosted on another day.