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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings


  • 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 2% 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 8 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.
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  • Ellenh2
    Dec 11, 2020

    I'm going to make this Christmas Eve. Does anyone remember a recipe on Dole pineapple for sweet & sour chicken with rice you bake in the oven. I've been looking online and can't seem to find it!

  • knollbrookcook
    Nov 26, 2020

    These were yummy. However, I think making 12 wedges would be better. Cutting them into 8 made huge scones. Make sure you do not overbake them. I think mine were a bit overdone. I am going to make these again soon.

  • Kathy
    Sep 17, 2020

    Just made and per my husband "a keeper." I used triple cream vanilla bean yogurt plus added one-quarter teaspoon salt (and yes, I used salted butter). I patted dough out onto lightly greased parchment paper, formed into 9" circle, cut into eights, did a little "reforming" after cutting d/t chunky fruit and chocolate, slid formed scones onto baking sheet and baked on the parchment. This method, for me, made for less handling of dough and the texture perfect. Despite the sugar in the ingredients, we didn't think the scones too sweet and are full of flavor. These are definitely worth making.

  • Beatrix
    Jul 26, 2020

    I have made this recipe several times, exactly as written. Everyone in the family loves these!!! Definitely a keeper.

  • 7833louis
    Oct 11, 2019

    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!

  • lvarner
    Apr 2, 2019

    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.

  • 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.

  • gina.kapfhamer
    May 30, 2017

    No comment left

  • 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.