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

Cherry Cream Scones Recipe

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Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them. We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 12 servings


  • 3/4 cup dried cherries
  • 1 cup boiling water
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter, room temperature
  • 1 egg, separated
  • 1/2 cup sour cream
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons almond extract
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 268 calories, 12 g fat (7 g saturated fat), 52 mg cholesterol, 294 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.


  1. Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
  2. Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries.
  3. Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar.
  4. Bake 15-20 minutes or until golden brown. Serve warm. Yield: 12 scones.
Originally published as Cherry Cream Scones in Country Woman March/April 1992, p29

Nutritional Facts

1 serving (1 each) equals 268 calories, 12 g fat (7 g saturated fat), 52 mg cholesterol, 294 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed Jul. 5, 2012

They are nice and soft and tender on the inside with a light and flaky crust.

Reviewed Sep. 30, 2011

These are the best - my mom has used this recipe for years. Now I make them & they are always a big hit. The hardest part is not eating too many!!!

Reviewed Jan. 25, 2011

This is a fantastic recipe. I've made it as instructed in the directions and also with whole grain wheat and oat flour and they still turn out great.

Reviewed May. 29, 2010

I have made these scones many times over the years - they are always good. I've even modified when I was out of sour cream or half & half - they still turn out delicious. Like another review said - they are alway moist and delicious!

Reviewed May. 4, 2010

Made these for a church breakfast/brunch and everyone said these were the best scones they had ever tasted, moist and delicious. I have made them many times over now and everyone still comments on how good they are.

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