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Cherry Scones

Cherry Scones

Makes 6 medium scones.


  • 1/4 c vegetable shortening
  • 2 Tbsp honey
  • 1 egg, lightly beaten
  • 1/2 c plain yogurt
  • 1/2 tsp vanilla
  • 2 c all-purpose unbleached flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 c dry whole cherries


  1. Preheat oven to 325 degree F and line a medium baking sheet with parchment paper.
  2. In a large bowl, beat the shortening and honey together with a wooden spoon. Add egg and combine.
  3. Beat in the yogurt and vanilla until smooth.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Add the flour mixture to the wet ingredients and combine. Do not over-mix.
  6. Gently fold the cherries into the dough, reserving a few for the tops of the scones.
  7. Turn out onto a lightly floured surface. Flour the top of the dough and pat into an 8 x 8 disc. Cut the disc into 6 wedges.
  8. Transfer the wedges to the parchment lined baking sheet, leaving a little space between each scone, so they will crisp up on all sides.
  9. Place a cherry or two on each scone. Bake 30 minutes, or until browned and crisp on the tops and bottoms. Remove to a cooling rack.
  10. Serve warm or at room temperature, with plenty of butter.

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