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Cherry Chip Scones

These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter
  • 1 cup vanilla yogurt
  • 1/4 cup plus 2 tablespoons 2% milk, divided
  • 1-1/3 cups dried cherries
  • 2/3 cup white baking chips
  • Coarse sugar, optional

Directions

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips.
  • On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm.
    Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

Cranberry Chip Scones: Substitute dried cranberries for the cherries. Use white or semisweet chips.
Blueberry Chip Scones: Substitute dried blueberries for the cherries.
Nutrition Facts
1 scone: 494 calories, 15g fat (9g saturated fat), 29mg cholesterol, 340mg sodium, 83g carbohydrate (44g sugars, 2g fiber), 8g protein.
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