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Cherry Buttermilk Scones

Tart dried cherries fleck every bite of these buttermilk scones. These are great served at breakfast, teatime, or as a special snack to your favorite guests. Scones keep well and are a welcome change from cakes or cookies.

Serves 8
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
270 calories per serving


> 2 cups all-purpose flour
> 2 tbsp sugar
> 2 tsp baking powder
> 1/2 tsp baking soda
> 2 tbsp butter
> 1/4 cup canola oil
> 2/3 cup reduced-fat buttermilk
> 1 tsp vanilla extract
> 1 large egg, separated
> 1/2 cup dried cherries
> 2 tsp sugar for sprinkling


Preheat oven to 375°F. In a large bowl, stir together flour, 2 tablespoons sugar, baking powder and baking soda. With pastry blender or knife, cut in butter and oil until mixture resembles coarse crumbs. In a measuring cup, combine buttermilk, extract and egg yolk and whisk with a fork to combine. Pour liquids and cherries into flour mixture and stir just until combined.
Transfer dough to an ungreased round baking sheet. Shape into a 7-inch round. Dip knife into flour and make cuts to form 8 wedges but don't separate the wedges. Brush wedges with egg white and sprinkle with 2 teaspoons sugar. Bake 20 to 25 minutes until golden brown and toothpick inserted near center comes out clean. Separate wedges and serve warm.

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