Cherry Chip Scones

Name: Cherry Chip Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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 whole milk, divided; 1-1/3 cups dried cherries; 2/3 cup white baking chips; Coarse sugar, optional

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 (8 ounces) 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

Directions

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 until golden brown, 20-25 minutes. Serve warm.
Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

Cranberry Chip Scones: Substitute dried cranberries for the cherries. Use white or semisweet chips.
Blueberry Chip Scones: Substitute dried blueberries for the cherries.

Nutrition Facts

1 scone: 494 calories, 15g fat (9g saturated fat), 29mg cholesterol, 340mg sodium, 83g carbohydrate (44g sugars, 2g fiber), 8g protein.

Originally published as Cherry Chip Scones in Taste of Home April/May 2003

Reviews

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Average Rating:

Debglass11

Feb 10, 2019

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!
wolfmama4

Aug 24, 2017

Excellent recipe! I did half the sugar though. Made some Devonshire Cream to go along with them. This recipe is a keeper.
sjtvice

Jan 13, 2017

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.
knscuba

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.
03zirzow

May 22, 2015

This is fantastic. I have also used frozen raspberries to this when I didnt have the dried cherries. Worked out great.
scooterpie89

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!
keverwann

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.
beckihomecki

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.
SisterChaos

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.
FarmerGig

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!