Cherry Chip Scones Recipe

5 18 27
Cherry Chip Scones Recipe
Cherry Chip Scones Recipe photo by Taste of Home
Publisher Photo

Cherry Chip Scones Recipe

Read Reviews
5 18 27
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

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 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.
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.

  • 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
  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.
    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.
Originally published as Cherry Chip Scones in Taste of Home April/May 2003, p27

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Reviews forCherry Chip Scones

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MY REVIEW
wolfmama4 User ID: 6400442 272193
Reviewed 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."

MY REVIEW
sjtvice User ID: 2978808 259620
Reviewed 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."

MY REVIEW
[email protected] User ID: 1426899 240833
Reviewed 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."

MY REVIEW
03zirzow User ID: 8386480 226753
Reviewed May. 22, 2015

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

MY REVIEW
scooterpie89 User ID: 7894161 67928
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
keverwann User ID: 1807985 88216
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
beckihomecki User ID: 1537566 128007
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
SisterChaos User ID: 357379 62405
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
FarmerGig User ID: 4442248 47144
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!"

MY REVIEW
kshea User ID: 2698812 41368
Reviewed Jun. 3, 2012

"My picky husband loves these!"

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