Cherry scones

Cherry scones

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(34 ratings)

Prep: 15 mins Cook: 15 mins


Makes 12-15
Sweeten up your scones with this easy recipe - ideal for a posh afternoon tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal218
  • fat8g
  • saturates5g
  • carbs36g
  • sugars8g
  • fibre1g
  • protein4g
  • salt0.72g


  • 450g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp caster sugar
  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tsp vanilla extract
  • 100g glacé cherry, chopped
  • clotted cream and cherry or strawberry jam, to serve


  1. Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.

  2. Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.

  3. Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

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Comments, questions and tips

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Weezie Woo's picture
Weezie Woo
21st Oct, 2019
Absolutely delicious. Perfect texture - I added a few extra cherries for extra flavour which was perfect.
Joanne R's picture
Joanne R
16th Sep, 2019
My first successful attempt at making scones! I would recommend doubling the cherry quantity as there weren't many per scone. I used home-made kefir instead of buttermilk (sticking to the same quantities). I've been told the secret is also using cold butter and handling the dough as little as possible,which I did. I didn't roll the dough and use a cutter but instead cut the dough into 15 pieces and gently shaped each piece individually for baking. This saved flattening the dough and having bits cut off that needed further handling and re-rolling and cutting. This will be my recipe for life!
14th Mar, 2015
After my third attempt at these they turned out to be glorious! I read a previous comment and turned down the oven temperature, first two attempts were burnt on the bottom! Just eaten two with fresh cream and jam, Yum!
29th Jan, 2015
Mine didn't raise??! How do you make them so they raise enough to cut them in half?
1st Jul, 2014
so fab, loved this dish, defo making for my controlled assessment!!!
Frantic Flapjack
3rd Jun, 2014
This is a very good scone recipe. They turned out light and fresh tasting. Served with strawberry jam and clotted cream.
27th May, 2014
Can't work out how to leave stars but if I could I'd give 5.
27th May, 2014
Used dried cherries and dried cranberries and turned out well. I was a bit concerned that the dough was too wet when I turned it out - err I mean scraped it out - but was fine with some flour on the work top and gently worked in.
12th Mar, 2014
Lovely recipe, tried this today, didn't have buttermilk so I used sour cream. I added an additional tbsp of caster sugar, doubled the cherries, and cooked slightly lower temp 180. Will definitely make again.
Lemon Curd
26th Jan, 2014
Made these 3 times now and everytime turned out brilliantly. I have increased the sugar content to 3 Tbsp though just to sweeten a little more and increased fruit to 120grms. Lovely, light and fluffy. I use a larger cutter as think this gives a much better result for 8 perfect scones.


19th Apr, 2016
can I use just milk as I don't have buttermilk ?
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