Cherry Chip Scones
Indulge in the irresistible charm of these Cherry Chip Scones—perfectly tender, buttery pastries studded with bursts of sweet cherry baking chips. With just 15 minutes of prep time, these easy-to-make scones combine a classic, flaky texture with a modern fruity twist, making them a surefire hit for breakfast, brunch, or an indulgent afternoon snack. The hint of vanilla enhances their comforting flavor, while a sprinkle of turbinado sugar adds a delightful crunch. Whether enjoyed fresh from the oven or at room temperature with a smear of butter, clotted cream, or your favorite jam, these golden-brown scones offer a bakery-quality treat in the comfort of your home. Perfect for sweet scone enthusiasts and cherry lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, cubed and chilled
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 0.75 cup cherry baking chips
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the chilled, cubed butter to the dry ingredients, and cut it into the mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and stir until a sticky dough begins to form. Be careful not to overmix.
Gently fold in the cherry baking chips until they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 1-inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like slicing a pizza.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
If desired, sprinkle the tops of the scones with turbinado sugar for extra texture and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or jam for a delightful treat.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 188.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 178 mg | 14% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
