Fresh Cherry Buttermilk Scones

Fresh Cherry Buttermilk Scones

Cooks who enjoy sweet and savory treats can never have enough recipes for biscuits and scones. I probably make such quick breads at least once a week. I couldn't resist taking advantage of the cherry season and I whipped up a batch of these for friends and family. They certainly did not last long. The only drawback is the laborious task of pitting the cherries, even though I have a cherry pitter. Make sure you don't wear a white shirt when working with these most delicious of fruits, or at least you might want to wear an apron.

Fresh Cherry Buttermilk SconesFresh Cherry Buttermilk Scones
Recipe by
Published on August 8, 2010

Simple, moist and delicious buttermilk scones with fresh sweet and tart cherries — great for breakfast or snacks

Preparation: 15 minutes
Cooking time: 15 to 20 minutes

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  • 2 1/2 cups unbleached white or spelt flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 1 cup fresh chopped cherries
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • Preheat an oven to 400°F and line a baking sheet with parchment paper.

  • In a large bowl, combine the flour, oats, brown sugar, baking powder, cream of tartar, baking soda and salt. Cut the butter into the mixture with a pastry cutter or fork until the butter resembles coarse crumbs. Stir in the cherries and make a well in the center of the dry ingredients.

  • In a small bowl, whisk together the egg, buttermilk and vanilla. Pour into the dry ingredients and stir until just combined. Knead a few times and shape the dough into 1-inch rounds. Transfer to the prepared baking sheet, leaving an inch between each scone.

  • Bake for 15 to 20 minutes or until golden brown. Let cool on a baking rack and serve.

Makes 12 scones

Fresh Cherry Buttermilk Scones

Other quick breads you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Cherry Blueberry Muffins
Cherry Vanilla Ricotta Muffins
Raisin Cranberry Tea Biscuits

On the top of the reading stack: Pan by Knut Hamsun
and The Man Who Laughs by Victor Hugo

Audio Accompaniment: Quiet City by Pan American

Here is an image of our street under construction a few weeks ago during the weekend when we had a downpour. What a mess. Thankfully, the doozers take the weekend off as that gives us a break from the noise at least.

Street Construction


MapMaster said...

Fresh cherries are amazing, and using them in scones is a real treat.

Jacqueline Meldrum said...

Mmmmmm, nice! I rarely buy cherries for anything apart from eating plain. They are just so expensive here. I don't even have a cherry pitter.

Valerie Harrison (bellini) said...

It is easy to see why these wouldn't last long Lisa.

CurryLeaf said...

Wow,looks delectable

Johanna GGG said...

these sound lovely with dried or fresh - I find pitting fresh cherries fun and they are so great in baking

Sharmi said...

Yum looking Scones!

eatme_delicious said...

I love quick breads too and can never get enough recipes for biscuits and scones! I have Beth Hensperger's bread book (which has some recipes for quick breads) but I should also check out her quick bread book. These scones look delicious. Though I must admit it's hard for me to sacrifice fresh cherries for baked goods!

Choclette said...

These look great and I especially like the addition of oats.

I do hope you don't mind, but Chele and I have just launched a Chocolate Challenge "We Should Cocoa" and the rules are rather closely modelled on yours for No Croutons Required. I have been meaning to check that this was OK with you before going ahead, but we suddenly decided to just go with it this evening. Aghhh!

The Food Hunter said...

These scones look wonderful

Anonymous said...

These look so tempting!