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Cherry Scones

Yield: 8 scones Prep 20 mins Bake 400°F 20 mins


  • 2 1/4 cups  all-purpose flour
  • 1/2 cup  quick-cooking oats
  • 1/4 cup  sugar
  • 2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1/2 cup  unsalted butter, cut up
  • 1 1/2 cups  mixed fresh Bing and Rainier cherries, pitted and quartered
  • 1/2 cup  dried tart cherries, chopped
  • 2 large eggs
  • 1/4 cup  milk
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon  grated lemon peel


1. Heat oven to 400 degree F. Grease a large cookie sheet.

2. Combine flour, oats, sugar, baking powder, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in fresh and dried cherries. Beat eggs, milk, vanilla, and peel in bowl. Stir into flour mixture just until blended. (Dough will be moist and sticky.) Gather into a ball. Gently knead on a lightly floured surface 3 times until smooth.

3. Transfer dough to center of prepared cookie sheet; press into an 8-inch circle. Cut circle into 8 wedges with floured knife. Bake 20 to 25 minutes, until toothpick inserted in center comes out clean. Makes 8 scones.

Nutrition Facts

  • cal.(kcal)325,
  • Fat, total(g)15,
  • chol.(mg)85,
  • sat. fat(g)8,
  • carb.(g)42,
  • fiber(g)2,
  • pro.(g)7,
  • sodium(mg)289,
  • Percent Daily Values are based on a 2,000 calorie diet