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Cherry Vanilla Scones

These cherry vanilla scones are the perfect breakfast treat. Lightly sweetened, deliciously buttery, fall-apart-in-your-hands tender, and full of dried cherries and vanilla bean.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 scones


  • 1/2 cup unsalted butter cold
  • 2 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp vanilla paste
  • 2 tsp vanilla extract
  • 1 cup plus 3 tbsp heavy cream
  • 1 cup dried cherries
  • Turbinado sugar


  • Line a baking sheet with parchment paper.
  • Cut the cold butter into 1/4 inch cubes. Then put the butter into a bowl and place in the freezer for 15 minutes.
  • In a medium bowl, stir together the flour, sugar, baking powder, and salt.
  • Remove the butter from the freezer and add it into the dry ingredients. Combine them by using your fingertips to pinch the butter into the flour mixture until it becomes a course crumbly mixture. The butter will be the size of small pebbles. Alternatively, you can use a pastry blender. If you feel the butter becoming soft during the mixing, put the bowl in the fridge for 10 minutes, then continue.
  • Stir in the dried cherries.
  • Add the cold heavy cream, vanilla extract, and vanilla paste. Use a wooden spoon to stir and combine the mixture. Be careful not to over-mix. Stop just when the flour is fully incorporated.
  • Lightly dust your counter with flour and pour the dough onto the counter. It may still feel a bit loose and crumbly at this point. Gently knead it a few times until it forms a more cohesive mass.
  • Shape the dough into an 8-inch circular disc. Then use a bench scraper or knife to cut it into 8 equal pieces.
  • Carefully transfer the scones to your lined baking sheet, then refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 400° F.
  • Bake for 18-22 minutes, until the edges are just beginning to brown.