Cherry Chip Scones
These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine
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 vanilla yogurt
- 1/4 cup plus 2 tablespoons whole milk, divided
- 1-1/3 cups dried cherries
- 2/3 cup white baking chips
- Coarse sugar, optional
Reviews
Absolutely delicious! I did make some changes though. I used 1. 1/3c sugar. My family thought they were still too sweet so next time I'll use 1/4c and/or cut back on the chips; 2. margarine to cut down on saturated fat; 3. non-fat plain yogurt and added some vanilla extract; 4. 1c dried fruit (all I had); and 5. buttermilk instead of whole (all I had). They were moist inside with a nice crust on the outside. Thanks for sharing! It's a keeper!
These were delicious! I love the flavor combination in these - so good! These were fairly easy to make and made for an excellent breakfast offering. I really enjoyed the coarse sugar on top and would always add this.
Wonderful recipe! Didn't have dried cherries so substituted coarsely chopped maraschino cherries, drained and patted dry. Also used semi sweet chips as indicated in the recipe variations. Will definitely make these again. This is a very versatile recipe since you can vary the yogurt, dried fruit and chips to suit your tastes. Fluffy and buttery, we loved these scones! Easy to make too!
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.