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Cherry Chip Scones Recipe
Cherry Chip Scones Recipe photo by Taste of Home

Cherry Chip Scones Recipe

Read Reviews (13)
4.86 13
Publisher Photo
These buttery scones, dotted with dried cherries and vanilla chips, are so sweet and flaky that I even serve them for dessert. -Pamela Brooks, South Berwick, Maine
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter
  • 1 cup (8 ounces) vanilla yogurt
  • 1/4 cup plus 2 tablespoons milk, divided
  • 1-1/3 cups dried cherries
  • 2/3 cup white baking chips
  • Coarse sugar, optional

Nutritional Facts

1 serving equals 543 calories, 23 g fat (14 g saturated fat), 52 mg cholesterol, 410 mg sodium, 77 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.
  2. On a greased baking sheet, pat the dough into a 9-in. circle. Cut into eight wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Cherry Chip Scones in Taste of Home April/May 2003, p27

Nutritional Facts

1 serving equals 543 calories, 23 g fat (14 g saturated fat), 52 mg cholesterol, 410 mg sodium, 77 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Cherry Chip Scones(13)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 13, 2013

Huge scones as written. I'll cut them smaller next time. The milk burnt on the bottoms too; I won't use it next time.

MY REVIEW
Reviewed Jan. 3, 2013

I am surprised that nobody comented on how sweet these scones are. I had sugar shock when I made these the first time. You have a whole half cup, vanilla yogurt with sugar, cherries that also have sugar in them, and super sweet white chips. Its too much. Cut the sugar cut the calories and be healthier. I am used to cutting sugar in quick breads and if I eat a traditional recipe it really stands out. 2 T of sugar is plenty for this recipe and usually nobody will ever miss the extra sugar.

MY REVIEW
Reviewed Dec. 20, 2012

I've been making these scones since they were published in the TOH magazine several years ago.

Both my daughters have had the same 2nd grade teacher. 3 years ago I made these for this teacher as a Christmas gift. They made such an impression that she requested them again! She'll also be receiving a copy of the recipe so she can make them often.

MY REVIEW
Reviewed Nov. 8, 2012

I've made this a number of times and it always turns out great. Today I went to make it and had neither the vanilla yogurt nor enough cranberries so I substituted peach yogurt and dried apricots. Even better! This is a GREAT recipe!

MY REVIEW
Reviewed Jun. 3, 2012

My picky husband loves these!

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