Cherry Lemon Scones

I love making these Cherry Lemon Scones because they combine the bright, zesty flavor of lemon with the sweet, juicy burst of cherries. These scones are light and buttery, with a subtle tang from the lemon and a pop of color and flavor from the cherries. They’re perfect for a morning treat, a cozy brunch, or a special dessert to enjoy with a cup of tea.

Why I’ll Love This Recipe

The combination of tart lemon and sweet cherries creates the perfect balance of flavors in these scones. The buttery, flaky texture pairs wonderfully with the fruity sweetness, making them a delightful and refreshing twist on traditional scones. They’re also incredibly easy to make and don’t require much time, which makes them perfect for when I want something special without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Scones:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup cold unsalted butter, cut into small cubes

• 1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

• 1 large egg

• 1 tablespoon lemon zest (from about 1 lemon)

• 1/2 teaspoon vanilla extract

• 1 cup fresh or frozen cherries, pitted and chopped

• 1 tablespoon fresh lemon juice (optional, for added lemon flavor)

For the Glaze (Optional):

• 1/2 cup powdered sugar

• 1 tablespoon lemon juice

• 1 teaspoon milk or water (to adjust consistency)

Directions

1. Prepare the Oven and Pan: I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients: In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

3. Cut in the Butter: I add the cold butter cubes to the dry ingredients and use a pastry cutter, fork, or my fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.

4. Add Wet Ingredients: In a separate bowl, I whisk together the buttermilk, egg, lemon zest, and vanilla extract. I then add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the dough.

5. Fold in the Cherries: I gently fold in the chopped cherries, being cautious not to crush them. If the dough feels too sticky, I can add a little more flour.

6. Form the Scones: I turn the dough out onto a floured surface and gently pat it into a 1-inch thick disc. I use a sharp knife or bench scraper to cut the dough into 8 wedges, like a pizza.

7. Bake the Scones: I transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. I bake them for 15-18 minutes, or until they are lightly golden brown on top and a toothpick comes out clean.

8. Cool the Scones: Once baked, I remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

9. Make the Glaze (Optional): While the scones are cooling, I whisk together the powdered sugar, lemon juice, and milk (or water) in a small bowl until smooth. I can adjust the consistency by adding more milk or water if needed.

10. Glaze the Scones: Once the scones have cooled slightly, I drizzle the glaze over the top for a sweet and tangy finish.

Servings and Timing

This recipe yields 8 scones. Prep time is about 15 minutes, and baking time is around 15-18 minutes, so these scones come together quickly and easily.

Variations

I like to change it up by:

• Adding a handful of chopped pistachios or almonds for crunch.

• Using dried cherries if fresh ones aren’t available.

• Adding a teaspoon of ground ginger or cinnamon for a warm spice note.

• Replacing the glaze with a dusting of powdered sugar for a lighter touch.

Storage / Reheating

I store the scones in an airtight container at room temperature for up to 3 days. If I have leftovers, I can reheat them in the microwave for 10-15 seconds or warm them in the oven at 300°F for about 5 minutes to refresh them.

FAQs

1. Can I use frozen cherries?
Yes, frozen cherries work perfectly! Just be sure to chop them while frozen and fold them into the dough gently to prevent excess moisture from making the scones too wet. There’s no need to thaw them first.

2. Can I make these scones ahead of time?
Yes! You can prepare the dough, cut it into wedges, and freeze them before baking. When ready to bake, just pop them in the oven from frozen and add a few extra minutes to the baking time.

3. Can I use something other than buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added, or use a non-dairy milk substitute like almond or oat milk.

4. How do I know when the scones are done?
The scones are done when they’re golden brown on top and a toothpick or cake tester comes out clean when inserted into the center. They should also feel firm to the touch.

5. Can I make these scones gluten-free?
Yes, you can use a gluten-free flour blend to make these scones gluten-free. Make sure the blend contains xanthan gum for the best texture, and you may need to adjust the amount of liquid slightly.

Conclusion

These Cherry Lemon Scones are the perfect balance of tart and sweet, with a light, flaky texture that melts in your mouth. The fresh cherries and zesty lemon create a refreshing and delicious flavor combination, while the glaze adds the perfect finishing touch. Whether for breakfast, brunch, or a special treat, these scones are sure to impress!

Cherry Lemon Scones

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• Author: Sophia
• Total Time: 30-35 minutes
• Yield: 8 scones
• Diet: Vegetarian

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Description

These Cherry Lemon Scones are a delightful combination of tart lemon and sweet cherries, creating a refreshing twist on traditional scones. With a buttery, flaky texture and an optional glaze for added sweetness, these scones are perfect for breakfast, brunch, or a special treat. Their light and fruity flavor make them a favorite for any occasion.

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Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

1 large egg

1 tablespoon lemon zest (from about 1 lemon)

1/2 teaspoon vanilla extract

1 cup fresh or frozen cherries, pitted and chopped

1 tablespoon fresh lemon juice (optional, for added lemon flavor)

For the Glaze (Optional):

1/2 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon milk or water (to adjust consistency)

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Instructions

1. Prepare the Oven and Pan: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in the Butter: Add cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter.

4. Add Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until just combined.

5. Fold in the Cherries: Gently fold in the chopped cherries, being careful not to crush them. If the dough is too sticky, add more flour as needed.

6. Form the Scones: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick disc. Cut the dough into 8 wedges using a sharp knife or bench scraper.

7. Bake the Scones: Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until golden brown on top and a toothpick comes out clean.

8. Cool the Scones: Let the scones cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

9. Make the Glaze (Optional): While the scones cool, whisk together powdered sugar, lemon juice, and milk (or water) in a small bowl until smooth. Adjust the consistency by adding more milk or water if needed.

10. Glaze the Scones: Once the scones have cooled slightly, drizzle the glaze over the top for a sweet and tangy finish.

Notes

Frozen cherries work perfectly! Just chop them while frozen and fold them in gently to avoid excess moisture.

For a different flavor, add a teaspoon of ground ginger or cinnamon to the dry ingredients.

If you don’t have buttermilk, substitute with regular milk and 1 tablespoon of vinegar or lemon juice.

Store scones in an airtight container at room temperature for up to 3 days. Reheat in the microwave or oven to refresh them.

• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American