Before we begin, may I just say these are DELICIOUS!!!!
I love the cherry season and all of the fresh recipes I get to create and try when it arrives.
If you don’t have cherry trees, no problem, find out someone who does or buy them fresh from your local farmers market or store.
Everything you bake and or make like these cream cheese cherry scones ALWAYS taste better when you have fresh ingredients—your egg, cream, and, of course, your cherries.
What if I can’t find cherries?
No cherries, no problem. Simply use frozen ones, or substitute the cherries with raspberries, blueberries, plums, or strawberries.
Since ingredients are so important let’s begin…
Fresh Cream Cheese Cherry Scones
- 2 c. all-purpose flour
- 1/3 c. coconut sugar or granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. fine Himalayan pink salt or regular
- 5 Tbsp. cold butter (I use our farm fresh butter, but store-bought works well also).
- 4 Tbsp. cold cream cheese
- 1/2 c. farm fresh heavy cream or heavy whipping cream from the store
- 1 egg
- 1 tsp. almond extract (optional)
- 1/2 tsp. vanilla (if you do not use the almond extract use 1 tsp. vanilla instead).
- 1 1/3c. fresh cherries pitted and halved. If you are using Nanking cherries, you do not need to cut them in half.
- 1/4 c. sliced almonds + 2 Tbsp. for topping (optional)
The glaze for topping the cherry scones
- 1 c. powdered sugar
- 2 Tbsp. cream cheese, room temperature. If it is too solid it will clump when you mix it.
- 2-3 Tbsp. fresh heavy cream
- 1 tsp. almond extract or vanilla extract
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk or stir together the flour, sugar, baking powder, and salt.
- Next, cut with a fork or pastry cutter your cold butter and cream cheese into the dry ingredients until the mixture becomes like gravel or you see pea type sizes.
- Now, in a separate small bowl, mix with a fork or whisk, and combine the cream, egg, vanilla, and almond extract (optional).
- Once that looks smooth, pour the mixture into the dry ingredients and gently mix until all the ingredients look like a moistened dough. I use a fork at first then finish mixing with my clean washed hands.
- At this point, add in the cherries and almonds (optional) and mix until they are combined. Do not overwork the dough as it will make it tough.
- Sprinkle flour on your parchment paper, form a ball with the dough, and then transfer it onto the lined, floured, baking sheet.
- Next, press the dough (with floured hands to prevent sticking) into a disk or oblong shape that is about 1″ thick.
- Cut the disk into 8 slices or more if you prefer a smaller scone and separate slightly with a butter knife dipped in flour for even baking.
- Bake for 22-24 minutes or until golden brown.
- While the cherry scones are baking, mix the glaze by combining the cream, powdered sugar, cream cheese, and extract. Mix until smooth. Add a few additional splashes of cream or powdered sugar if necessary.
- Once the cherry scones are finished, remove them from the oven and let them cool for 5-8 minutes.
- Drizzle the glaze over the warm scones and top with the additional almond slices. Sometimes I do half with almonds, and half plain as some family members do not like nuts.
- That’s it!!! Your mouth WILL be watering by the time you get to this point. So eat, enjoy, and be sure to share ;).
Scones taste the best when they are fresh. If you do not plan on eating them the same day, wrap and freeze or wrap and put them in an airtight container for a couple of days.