Prepare a batch of these Cherry Scones for an easy and delicious addition to breakfast, brunch, or afternoon tea. Bake the batter in a pie plate and then slice in wedges to reveal a beautiful airy crumb. Serve with your favorite cheeses, preserves and/or cream. The wheat germ in the recipe creates a wonderful aroma when the scones are baking, and it brings back so many great memories of these being baked on the weekend at the family cottage. I am sure you will fall in love with these as well!
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Try my Cornbread Waffles or my Waffle Sauce recipes for more delicious brunch ideas. Make breakfast fun and wow your guests by making my Arugula Breakfast Salad.
Ingredients
- All-Purpose Flour
- WHEAT GERM – Rogers Foods (affiliate link)
- Granulated Sugar
- Baking Powder
- Margarine or Shortening
- Dry Cherries or other Dry fruit or berries like currants or raisins
- Milk
- Eggs
See recipe card for quantities.
Instructions
Preheat your oven to 400F and grease a 9 inch pie plate.
Combine the flour, wheat germ, sugar, and baking powder in a large bowl. Mix all dry ingredients to combine.
Add the margarine to the dry ingredients and cut it in with a dough blender (affiliate link) or with clean hand, to obtain a fine crumb.
Place the 2 eggs in a measuring cup. Add milk to the eggs, in order to make ¾ cup or liquid. Mix the two ingredients together with a fork.
Mix the dry cherries into the flour mixture and make a well in the center. Pour the wet ingredients in the middle.
Mix the dry and wet ingredients together with a rubber spatula. Fold the dough on itself, until there are no more dry ingredients, without over mixing.
Drop the batter into the greased 9-inch pie plate and gently flatten our the dough. Alternatively, you can shape a 9-inch disk of dough on a parchment paper lined baking tray.
Sprinkle the top of the dough with wheat germ and granulated sugar. Place the dish or tray into the preheated 400F oven. Bake for 22-25 minutes, or until lightly golden. Remove from the oven and let rest for 5-10 minutes before cutting into wedges.
Substitution and Variations
Make this recipe your own by changing up some of its components. Replace and/or add any of the following, as this recipe is very versatile.
- Dried Fruit - Replace the cherries with the more traditional currant or raisins.
- Citrus - Add the zest of an orange to the batter for a nice citrus flavor.
- Nuts - Incorporate slivered or slices almond for a nice nutty flavor.
- Dairy - Replace the milk with any dairy alternatives like almond or soy milk.
- Fat/Grease - Use shortening, or even butter, instead of the margarine.
Storing your Cherry Scones
Once the scones are cut into wedges, they can tend to dry up. Place any remaining scones in an airtight container (affiliate link) or in a resealable bag and keep at room temperature for a couple days. Be aware that they will soften up and loose their crispy exterior once they are in a container. Place they in the freezer and heat them back up in a toaster oven for more chances of enjoying their original texture once again.
Recipe
Cherry Scones
Ingredients
- 1½ cup All Purpose Flour
- ½ cup Wheat Germ
- 2 tablespoon Granulated Sugar
- 2½ teaspoon Baking Powder
- ⅓ cup Margarine or shortening
- ½ cup Dried Cherries or Currants/Raisins
- 2 large Eggs
- Milk Added to the eggs to make ¾ cups of liquid.
Instructions
- Preheat your oven to 400F. Grease a 9 inch pie plate and set aside.
- In a large bowl, add the flour, wheat germ, sugar, and baking powder. Mix to combine.
- Add the margarine to the dry ingredients and work it with clean hands or a pastry blender, until a fine crumb has been obtained.
- Mix the dry fruit into the dry mixture and then make a well in the center of the bowl.
- Crack the 2 eggs into a ¾ cup or 1 cup measuring cup. Add enough milk to the eggs to that it makes up a total of ¾ cup of liquid. Whisk the wet ingredients together with a fork.
- Pour the wet ingredients in the bowl with the dry mixture. Gently stir everything together with a rubber spatula, until there are no more dry ingredients. Make sure to not overmix to avoid a tough dough.
- Place the prepared scone dough in the greased plate. Press it down gently to create a level surface. Alternatively, shape a 9-inch circle on a baking tray lined with parchment paper.
- Sprinkle the top with wheat germ and granulated sugar before placing into the preheated 400F oven.
- Bake for 22-25 minutes or until lightly golden and firm in the center. Remove from the oven and let cool for 5-10 minutes before cutting it into wedges.
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