Buttermilk Cherry Scones Recipe

Introduction

These Buttermilk Cherry Scones are a delightful treat bursting with sweet maraschino cherries and a tender crumb. Topped with a cherry-glaze and crunchy pistachios, they make a perfect companion for your morning coffee or afternoon tea.

Ingredients

• 16 ounces maraschino cherries (drained, with juice reserved)
• 2 3/4 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• dash salt
• 1/2 cup plus 1 tablespoon cold salted butter
• 1 cup buttermilk*
• 1 large egg (beaten)
• 2 tablespoons salted butter (melted)
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1/3 cup reserved cherry juice
• 1/3 cup chopped pistachio nuts

Instructions

1. Step 1: Refrigerate or freeze a metal bowl for 5 minutes to get it cold.
2. Step 2: Chop the drained maraschino cherries into small pieces using a food processor or knife and place them back in the refrigerator.
3. Step 3: Preheat the oven to 425ºF (220ºC).
4. Step 4: In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt. Return the bowl to the fridge to keep cold.
5. Step 5: Grate the cold butter with a box grater, then use a pastry cutter to cut it into the flour mixture until mostly incorporated, leaving some small butter pieces.
6. Step 6: Make a well in the center of the flour mixture and add the buttermilk and beaten egg. Stir gently with a wooden spoon until just combined.
7. Step 7: Fold in the chopped cherries carefully to avoid overmixing.
8. Step 8: Lightly flour your countertop and turn the dough out onto it. Flour the top of the dough, then gently shape into an 8-inch diameter disk about 1¼ inches thick.
9. Step 9: Use a floured knife to cut the disk into 8 triangular scones and place them on a greased or nonstick baking sheet.
10. Step 10: Bake immediately for 12-14 minutes until golden. Let the scones cool for 10 minutes.
11. Step 11: To make the glaze, melt the 2 tablespoons of butter in a bowl. Add the sifted powdered sugar and vanilla, stirring well. Gradually add the reserved cherry juice, 1-2 tablespoons at a time, until the glaze is spoonable.
12. Step 12: Spoon the glaze over the warm scones and immediately sprinkle with chopped pistachios.

Tips & Variations

• Use chilled ingredients and a cold bowl to help keep the butter cold, which creates a flakier scone.
• For a nut-free version, omit the pistachios or substitute with coconut flakes.
• Try swapping maraschino cherries with fresh or frozen cherries if you prefer less sweetness.
• If you don’t have cream of tartar, use an extra 1/2 teaspoon baking powder instead.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked scones wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in a warm oven for 5-7 minutes before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used but they will give a less sweet and less vibrant flavor. You may want to add a bit more sugar to the dough or glaze to balance the tartness.

Why is it important to keep the butter cold when making scones?

Cold butter creates steam as it bakes, forming flaky layers in the scones. Warm butter mixes fully into the dough and results in denser, less tender scones.

Buttermilk Cherry Scones Recipe

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★★★★★

4.5 from 79 reviews

• Author: lilan
• Total Time: 34 minutes
• Yield: 8 scones 1x

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Description

These Buttermilk Cherry Scones are a delightful treat combining the sweet, tangy flavor of maraschino cherries with a tender, flaky scone texture. Finished with a smooth cherry glaze and a sprinkle of chopped pistachios for a subtle crunch, these scones make a perfect breakfast or snack option with a burst of fruit and nutty flavor.

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Ingredients

Scale 1x2x3x

Cherries and Dough

• 16 ounces maraschino cherries (drained, with juice reserved)
• 2 3/4 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• Dash of salt
• 1/2 cup plus 1 tablespoon cold salted butter
• 1 cup buttermilk
• 1 large egg (beaten)

Glaze and Topping

• 2 tablespoons salted butter (melted)
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1/3 cup reserved cherry juice
• 1/3 cup chopped pistachio nuts

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Instructions

1. Chill the mixing bowl: Refrigerate or freeze a metal bowl for 5 minutes to ensure it is cold, which helps keep the butter from melting too quickly when mixing the dough.
2. Prepare the cherries: Chop the drained maraschino cherries into small pieces using a food processor or knife, then place them in the refrigerator to keep chilled.
3. Preheat the oven: Set your oven to 425ºF (220ºC) to get it ready for baking the scones.
4. Mix dry ingredients: In the chilled bowl, combine the flour, baking soda, cream of tartar, granulated sugar, and salt. Whisk these together thoroughly, then return the bowl to the fridge to keep ingredients cold.
5. Add and cut in the butter: Grate the cold salted butter with a box grater. Using a pastry cutter, incorporate the butter into the flour mixture until mostly blended, allowing some small pieces of butter to remain to create a flaky texture.
6. Combine wet ingredients and cherries: Make a well in the center of the flour mixture. Add the buttermilk and beaten egg into the well. Mix gently with a wooden spoon until just blended, then fold in the chopped cherries carefully to avoid overmixing.
7. Shape the dough: Lightly flour your countertop and turn the dough out onto it. Flour the top of the dough as well, then gently form it into an 8-inch diameter disk about 1 1/4 inches thick.
8. Cut the scones: Using a floured knife, cut the disk into 8 triangle wedges similar to pie slices. Arrange the scones on a greased baking sheet or a nonstick baking mat.
9. Bake the scones: Immediately bake the scones in the preheated oven for 12-14 minutes until golden brown. Remove and allow to cool for 10 minutes before glazing.
10. Prepare the glaze: In a bowl, melt the 2 tablespoons salted butter. Add the sifted powdered sugar and vanilla extract, mixing well. Gradually add the reserved cherry juice, 1-2 tablespoons at a time, until the glaze reaches a consistency that can be easily spooned over the scones.
11. Glaze and garnish: Spoon the glaze over the warm scones immediately, then sprinkle with the chopped pistachios to finish.

Notes

• Keep all ingredients cold to ensure flaky, tender scones.
• Do not overmix the dough once the wet and dry ingredients are combined to avoid tough scones.
• The reserved cherry juice is used to create a flavorful glaze; adjust the amount to achieve desired thickness.
• Chopped pistachios add a nice crunch and nutty flavor but can be omitted for nut allergies.
• Scones are best eaten fresh but can be stored in an airtight container for 2-3 days.
• Reheat scones slightly before serving for a fresh-baked experience.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: buttermilk cherry scones, cherry scones, scones recipe, breakfast pastries, maraschino cherry scones, pistachio scones, glazed scones