“Light, sweet and yummy”
16 wedges

Ingredients Nutrition


  1. combine all dry ingredients, except cherry chips.
  2. cut in butter until it's the size of small peas.
  3. stir in cherry chips.
  4. In a separate bowl, combine eggs, vanilla and whipping cream.
  5. add to dry ingredients, and stir until just combined. Do not over mix. It may be easier to mush the ingredients with your clean fingers just until all the dough is wet and begins to ball.
  6. Chill for a half hour (this will make it easier to spread out without crumbling).
  7. Divide into four, form 4 balls, flatten to about 6 inch discs (about 3/4 inch thick). Be careful not to overwork dough. I cup the edges with one hand while patting out with the other to keep the edges from crumbling apart.
  8. Cut each circle into 4 wedges.
  9. Fill a teaspoon with cherries, with the back of the teaspoon push an indentation into each scone, then fill it with the cherries.
  10. lighltly brush (i use my fingers to gently rub it on) some of the cherry juice left in the bowl, or a beaten egg if not much juice left.
  11. sprinkle with remaining 3 tsp sugar.
  12. Bake at 375 for 15 to 20 minutes until set, and bottoms are golden.
  13. These are sweet, so you can reduce sugar a tad if you prefer more of a biscuit like scone.

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