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Cherry Scones

This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

  • Yield: Makes 8 scones
Cherry Scones

Source: The Martha Stewart Show, January Winter 2008


  • 1 3/4 cups all-purpose flour, plus more for work surface
  • 2 1/2 teaspoons baking powder
  • 2 1/2 tablespoons sugar, plus more for sprinkling
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup dried cherries
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 5 tablespoons heavy cream, plus more for brushing on scones


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.

  2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.

  3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.

  4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.

  5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

Reviews (8)

  • Earthlover503 29 Dec, 2014

    These scones are wonderful. Very moist and toasty on top after cooling. I thought my finished dough was a bit dry before brushing with heavy cream and sprinkling with sugar, but the scones came out great. Thank you, Martha and Lauren! Another awesome recipe!!!

  • LadyAquilla 11 Apr, 2009

    hopw would you substitute FRESH for dried fruit?

  • lmorter 12 Oct, 2008

    I made these today and they were a hit with everyone! I made cherry and also substituted apricots for the cherries in one batch and they were just as good.

  • amyking 25 Apr, 2008

    What kind of recipe calls for 1/2 tablespoon? Strange...

  • mmsrjs 12 Jan, 2008


  • stephgarvey 12 Jan, 2008

    The BEST homemade scones. Ever. Only thing you should do differently is mix it by hand. Pinch the butter with your fingers instead of trying to mix with a pastry cutter or machine. Makes it a lot moister.

  • tdoell 8 Jan, 2008

    Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.

  • tdoell 8 Jan, 2008

    Just made this and WOW! Tender and sweet and delicious. Not dry or miserable like so many scones.

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