- 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
- 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.
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.
Reviews forCherry Chip Scones
"Excellent recipe! I did half the sugar though. Made some Devonshire Cream to go along with them. This recipe is a keeper."
"I have made these often. Love how quick and easy ...and very delicious. Some changes I have tried, not because the original isn't wonderful but because I just wanted to experiment, used cherry vanilla yogurt and substituted sliced almonds for the chips. Make this recipe and you won't be disappointed."
"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."
"This is fantastic. I have also used frozen raspberries to this when I didnt have the dried cherries. Worked out great."
"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!"
"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."
"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."
"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."
"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 picky husband loves these!"