Cherry Vanilla Scones

Cherry Vanilla Scones

Thanks to a deep love of Duran Duran that I developed in the 7th grade, and all things Jane Austen, I am a serious Anglophile. For years I dreamed that when I grew up I was gong to run away and live the remainder of my days in merry ole England, marry Simon le Bon, and live happily ever after nibbling on tea and crumpets, attend polo matches and watch the annual regatta on the English Channel. Remember that movie Oxford Blues with Rob Lowe? To me that was living the dream.

I never moved to England, Simon le Bon married a super model, but I am still very much an Anglophile. So over the years I have learned several great recipes for making scones.

I especially love this recipe because the scones keep for days in an air tight container. I really like to make a batch of these on Sunday and then have them for breakfast the next couple of days, or as an evening treat with a steaming cup of tea.


  • 3 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (1 ½ sticks) cold butter cut into pieces
  • 1 jar (10 ounces) maraschino cherries drained and the cherries cut into halves and fourths
  • 1 teaspoon vanilla
  • 1 cup milk


  • 1 tablespoon milk
  • 1/4 teaspoon cinnamon
  • 2 tablespoons granulated sugar

Preheat your oven to 400 degrees.  You can grease or use parchment paper to prepare two baking sheets.


In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Wisk dry ingredients to make sure they are all blended.


Here is where you have several options. You can cut the cold butter in the old fashioned way, or using an electric mixer if you have one. I prefer to use a food processor. It is by far the fastest and easiest way to do it. Put about 2/3 of the flour mix into the processor and all the butter chunks. Pulse for about 20 seconds. Add the remaining flour and pulse again for about another 20 seconds. The butter will all but disappear into the flour.

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Pour all of the flour and butter mix back into your mixing bowl. Add the milk, cherries, and vanilla to the bowl. Stir initially with a spatula but you will need to finish the dough with your hands. The dough is rather sticky so make sure you take your rings off!

Once the dough begins to form a ball I like to dump it onto a piece of parchment paper to finish the blending. You can also use a floured surface to form the dough but be careful not to incorporate too much extra flour into the dough.


Cut the ball of dough into two halves. Then turn each half into a round pizza shape less than an inch thick. Cut each circle into 8 wedges.


Transfer your wedges onto your prepared baking sheets and bake for 12-15 minutes, or until they are golden on the edges. My oven took 14 minutes to produce raised and golden scones.

After the scones have cooled it is time to glaze. Mix the remaining milk, sugar, and cinnamon in a bowl. Then lightly brush the glaze over the scones. This recipe makes 16 scones in all.

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Store in an air tight container and they will last for several days.

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