Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sour Cherry & Walnut Scones

Scott Phillips

Yield: Yields 8 scones.

These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the  cherries.


  • 1/4 cup plus 3 Tbs. granulated sugar
  • 1/4 tsp. ground cinnamon
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 4 oz. (1 cup) cake flour
  • 2 tsp. baking powder
  • 1 tsp. finely grated orange  zest
  • 1/2 tsp. baking soda
  • 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 4-1/2 oz. (3/4 cup) dried tart cherries
  • 2 oz. (1/2 cup) walnuts, coarsely chopped
  • 2/3 cup buttermilk


  • Position a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment. In a small bowl, mix 3  Tbs. of the sugar with the cinnamon.
  • In a large bowl, whisk the two flours, the remaining 1/4 cup sugar, the baking powder, orange zest, and baking soda until well blended. Cut the butter cubes into the flour mixture with a pastry blender (or two table knives) until the mixture looks like cornmeal with a few butter lumps no larger than peas. Stir in the cherries and walnuts. Add the buttermilk and stir just until no dry flour is visible; the dough will be wet and sticky.
  • Turn the dough out on to a lightly floured board and pat into a 1-inch-thick round. Cut into eight wedges. With a spatula, transfer the wedges to the baking sheet, spacing them about 2  inches apart. Sprinkle the cinnamon sugar over the scones. Bake until the tops of the scones are firm to the touch and the edges and bottoms are lightly golden brown, 18 to 20 minutes. Let cool on a rack. Serve warm or at room temperature.


Rate or Review

Reviews (7 reviews)

  • DLindner | 09/11/2016

    Very good as is and also seems like it would work well with other dried fruit and/or other nuts. Some might prefer crunchier decorator sugar on the top, which I'll try next time.

  • TheEarlofGrey | 07/30/2016

    I have so many scone recipes but I keep coming back to this one! I've made them plain and with different add-ins, it all works.

  • DisneyBelle | 01/05/2014

    My 10 year old and I made these tonight and they were SO easy and incredibly delicious!!! We used a scone pan instead of using a cookie pan and they came out perfectly. Wonderful recipe!

  • jgaenzle | 04/08/2012

    Made them for Easter brunch. AWESOME! tender, tasty. will be a keeper!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial