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.

Ingredients

Scale

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

Instructions

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.
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.
Preheat the oven: Set your oven to 425ºF (220ºC) to get it ready for baking the scones.
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.
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.
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.
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.
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.
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.
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.
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