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Cherry Cream Scones

Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them. We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    12 scones


  • 3/4 cup dried cherries
  • 1 cup boiling water
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter, room temperature
  • 1 large egg, separated
  • 1/2 cup sour cream
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons almond extract
  • Additional sugar


  • Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
  • Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries.
  • Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar.
  • Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 268 calories, 12g fat (7g saturated fat), 52mg cholesterol, 294mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein.
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Average Rating:
  • shawnba
    Mar 29, 2018

    We love these scones. They always bake up light and fluffy, with great cherry flavor. The only change I make is to sprinkle the tops with sanding sugar for a nice crunch

  • Jellybug
    Dec 26, 2017

    These delicious scones are easy to prepare. I plan on making these on New Years Day, plus a few more selections from TOH

  • wosesmom
    Dec 5, 2012

    No comment left

  • yungb
    Jul 5, 2012

    They are nice and soft and tender on the inside with a light and flaky crust.

  • jillandrews
    Sep 30, 2011

    These are the best - my mom has used this recipe for years. Now I make them & they are always a big hit. The hardest part is not eating too many!!!

  • GeezLouize
    Jan 25, 2011

    This is a fantastic recipe. I've made it as instructed in the directions and also with whole grain wheat and oat flour and they still turn out great.

  • jillandrews
    May 29, 2010

    I have made these scones many times over the years - they are always good. I've even modified when I was out of sour cream or half & half - they still turn out delicious. Like another review said - they are alway moist and delicious!

  • mlrollin
    May 4, 2010

    Made these for a church breakfast/brunch and everyone said these were the best scones they had ever tasted, moist and delicious. I have made them many times over now and everyone still comments on how good they are.

  • NancyGiggy
    Sep 21, 2009

    I made several varieties of scones for a tea I was helping cater. These were the best!

  • martinna
    Oct 26, 2008

    No comment left