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

Cherry Chip Scones Recipe

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 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. 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. 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

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!"

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!"

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