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Cherry Chip Scones Recipe

Cherry Chip Scones Recipe

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. YIELD:8 servings


  • 3 cups 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


  • 1. Preheat oven to 400°. In a large bowl, combine 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 cherries and chips.
  • 2. On a greased baking sheet, pat dough into a 9-in. circle. Cut into eight wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake 20-25 minutes or until golden brown. Serve warm.
    Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through. Yield: 8 servings.

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

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Reviewed Jan. 2, 2016

"I have made these quite a few times and get requests for more everytime. This past time I had purchased a baking stone and baked them on it. Wow! THEY WERE EVEN BETTER."

Reviewed May. 22, 2015

"This is fantastic. I have also used frozen raspberries to this when I didnt have the dried cherries. Worked out great."

Reviewed Jul. 18, 2014

"Wow! What a delicious recipe! I made it for family last weekend and they turned out great! I made a double batch and the scones were a bit large, so today I repeated for my coworkers and cut each of the 16 scones in half. Great size for snacking!

Some tricks that may be helpful:
If you do the double batch, don't forget to swap the trays halfway through baking or you'll get some with toastier tops and some with dark bottoms.
Also, try swapping the dried cherries for the more readily available craisins (dried cranberries). Completely scrumptious!
While mixing the butter into the dry-mixture, use your hands. That's really the only way to get the crumbly consistency that you are looking for.
Also, I swapped cow's milk for almond milk, which was a fine sub.
And for the most recent batch, I ran out of unbleached, white flour and swapped one cup of whole wheat. I really think that made them even better with some more complex flavor!
Happy baking!"

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."

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."

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."

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!"

Reviewed Jun. 3, 2012

"My picky husband loves these!"

Reviewed May. 6, 2012

"This was really excellent. I took the advice of others and made two 9-inch circles to make 16 scones. They were still huge and I might cut them even smaller next time. I accidentally bought cranberries instead of cherries, but it didn't matter, it was delicious! :)"

Reviewed Mar. 21, 2012

"These are the perfect scones!! These combination of cherries and chips is awesome."

Reviewed Nov. 3, 2011

"These are really great scones. I love to make them. But they are HUGE! I cut them into 16 triangles instead of 8 and they are still very big scones."

Reviewed May. 20, 2011

"One of my favorite recipes! I always get good reviews from friend/family. Although I do omit the chips and use less butter to make it healthier; but it's still great that way as well!"

Reviewed Mar. 20, 2011

"Great recipe. I take them to work to share and my coworkers bug me to make more. I have modified the recipe a bit. I use a little splash of vanilla extract to the mix for xtra vanilla flavor. I also skip the baking soda, makes a denser scone which I like."

Reviewed Mar. 13, 2011

"These scones are my husband's favorite - we make them often."

Reviewed Jul. 14, 2009

"My family loves these scones. I have even made for a Hunt Club Breakfast. Have used frozen blueberries, frozen raspberries and dried apricots, all following same recipe."

Reviewed Aug. 16, 2008

"I made these for a ladies tea and fashion show a few years ago; they flew off the plate! They also taste wonderful made with dried cranberries."

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