Julie Clark
Updated:
Buttermilk Cherry Scones
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Learn how to make light, buttery, buttermilk cherry scones. These flaky scones are topped with salty pistachio nuts and a cherry glaze.
Now you know how I love my scones. Not dry and crumbly, but moist, buttery and lightly sweet. The butter infused dough for these buttermilk cherry scones has two tablespoons of sugar but the glaze on top adds a touch of sweetness.
Add the crushed, salty pistachios and you’ve got a lovely little sweet and salty treat perfect for breakfast, brunch or an afternoon snack.
What kind of cherries to use for buttermilk cherry scones?
In this recipe I chose to use maraschino cherries for the buttermilk cherry scones. You can use sour cherries if you prefer, simply drain the cherries well before adding them to the scone dough. (If you like sour cherries you will LOVE my grandma’s sour cherry pie.)
Fresh cherries also work. Pit the cherries and cut them into small pieces before adding to the dough.
Before You Begin
If you’re new to making our buttermilk cherry scones recipe, there’s a just two things you can do to help your first time making them go smoothly.
- Read the instructions. In fact, read through all of the instructions before you begin a recipe, so you know what to expect and aren’t caught off guard in the middle.
- Cold ingredients! The first and most important thing in scone making is to keep all of your ingredients cold rather than at room temperature. Nearly ice cold. Even the large bowl. Your first step is to refrigerate or freeze the metal bowl for at least five minutes before you begin.
- Don’t give up! You can do this. I believe in you!
How to Make Buttermilk Cherry Scones
- To prepare. Chop the drained maraschino cherries into small pieces using a food processor or knife. Place the cherries in the refrigerator. Preheat the oven to 425ºF.
- Mix dry ingredients. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk together, then place the bowl back in the fridge.
- Grate the butter. Grate the cold butter with a box grater. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. Our scones have an amazing butter flavor and when that butter that is mixed into the dough goes into the oven cold, you’ll end up with soft, flaky scones.
- Mix the dough. Make a well in the flour, in the center of the bowl. Add the buttermilk and beaten egg to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients. Add the chopped cherries and stir gently just until blended, being careful not to over mix. The dough will be sticky.
- Shape the dough. Put about ¼ cup of flour on the counter. Turn the dough out onto the lightly floured surface. Flour the top of the dough. Gently pat to form an 8″ disk that is about 1-1/4″ inch thick. Use a floured knife to cut the disk into 8 wedges as if you were cutting a pie. Place the scones on a baking sheet, or a nonstick baking mat.
- Bake. Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
- Make the glaze. In a bowl, melt the butter. Add the sifted powdered sugar and vanilla. Mix well. Add the cherry juice, 1-2 tablespoons at a time, until you can easily spoon the glaze over the tops of the scones. Then top with crushed pistachios.
Storage Instructions
- Room temperature: Store any leftover buttermilk cherry scones in an airtight container on the counter for up to 48 hours.
- Refrigerator: I do not recommend storing scones in the fridge as that can tend to dry them out more.
- Freezer: Freeze the scones in an airtight container for up to 2 months. Thaw at room temperature before eating.
Buttermilk Cherry Scones
Learn how to make light, buttery, buttermilk cherry scones. These cherry glazed scones are topped with salty pistachio nuts.
Servings 8
Prep Time 14 minutes
Cook Time 13 minutes
Total Time 27 minutes
Ingredients
For the scones:
- 16 ounces maraschino cherries drained, with juice reserved
- 2 3/4 cups all-purpose flour
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- dash salt
- 1/2 cup plus 1 tablespoon cold salted butter
- 1 cup buttermilk*
- 1 large egg beaten
For the Glaze:
- 2 tablespoons salted butter melted
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/3 cup reserved cherry juice
- 1/3 cup chopped pistachio nuts
Instructions
- Refrigerate or freeze a metal bowl for 5 minutes to get it cold.
- Chop the drained maraschino cherries into small pieces using a food processor or knife. Place the cherries in the refrigerator. 16 ounces maraschino cherries
- Preheat the oven to 425ºF.
- In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk together, then place the bowl back in the fridge. 2 ¾ cups all-purpose flour, 1 rounded teaspoon baking soda, 2 rounded teaspoons cream of tartar, 2 tablespoons granulated sugar, dash salt
- Grate the cold butter with a box grater. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. ½ cup plus 1 tablespoon cold salted butter
- Make a well in the flour, in the center of the bowl. Add the buttermilk and beaten egg to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients. Add the cherries and mix just until blended, being careful not to overmix. 1 cup buttermilk*, 1 large egg
- Put about ¼ cup of flour on the cupboard. Turn the dough out onto the floured counter. Flour the top of the dough. Gently form an 8" disk that is about 1¼ inches thick.
- Use a floured knife to cut the disk into 8 triangles as if you were cutting a pie. Place the scones on a greased cookie sheet, or a nonstick baking mat.
- Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
- In a bowl, melt the butter. Add the sifted powdered sugar and vanilla. Mix well. Add the cherry juice, 1-2 tablespoons at a time, until you can easily spoon the glaze over the scones. 2 tablespoons salted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, ⅓ cup reserved cherry juice
- Immediately after glazing the scones, sprinkle with chopped pistachios. ⅓ cup chopped pistachio nuts
Notes
- You can make your own buttermilk by adding 1 teaspoon of white vinegar to whole milk. Allow this to sit for 3 minutes. It’s best to use whole, high fat milk.
- Some maraschino cherries do not have red food dye. Which is great, but when the cherries bake into the scones, they lose their color and ended up blending into the dough. As you can see in the pictures, you can’t see the bits of cherries, but they’re there! If you want the pink/red bits of cherries, find maraschino cherries with the red food dye.
Nutrition
Calories: 568kcal | Carbohydrates: 93g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 351mg | Potassium: 217mg | Fiber: 3g | Sugar: 57g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2.6mg
they are good not to sweet baked mine for 3 more minutes
Mmmm I absolutely love scones and those look damningly delicious! Thanks for the recipe 😀