Cherry Walnut Scones

[Photograph: Joshua Cogan]

Even though it's really just a matter of measuring out the ingredients, shaping the scones, and baking, the return is big. These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. Butter, jam, and clotted cream would only make these Cherry-Walnut Scones even tastier, but straight out of the oven they're pretty fantastic on their own.

Reprinted with permission from CakeLove in the Morning by Warren Brown. Copyright © 2012. Published by Stewart, Tabori & Chang. Available wherever books are sold. All rights reserved.

Cherry Walnut Scones

About This Recipe

Yield:makes 8 scones
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Bake the Book: Cherry-Walnut Scones


  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract:
  • 10 ounces (2 cups) unbleached all-purpose flour
  • 1/2 cup dried cherries, chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup granulated sugar
  • 1/4 cup turbinado sugar, plus extra for sprinkling
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt, plus extra for sprinkling
  • 4 ounces (1 stick) unsalted butter, very cold
  • 1 egg
  • 1 teaspoon (optional) kirsch (cherry liqueur), optional
  • 1/2 teaspoon vanilla extract or bourbon


  1. 1

    Preheat the oven to 375°F and place a rack in the middle.
    Line a baking sheet with parchment paper or a silicone baking mat.

  2. 2

    In a small bowl, combine the cream and vanilla and set aside. In a large bowl, combine the flour, cherries, walnuts, sugars, baking powder, and salt. Whisk for about 10 seconds; set aside.

  3. 3

    Cut the butter into small pieces, then cut the pieces into the flour mixture using your fingers, a fork, or a stand mixer fitted with the paddle attachment set on low speed. Once the flour and butter clump together when pinched, slowly add the cream mixture a little at a time while turning the dough. Stop when the dough easily forms a ball—it may not be necessary to use all of the cream.

  4. 4

    The dough should feel light and barely moist. Place a handful on a lightly floured surfaced to shape into a 4-inch square about 3/4 inch thick.

  5. 5

    Cut the square from corner to corner twice to make four triangles. Repeat with the remaining dough to make as many scones as possible.

  6. 6

    Mix the egg, kirsch, if using, and vanilla in a small bowl.
    Either quickly dunk each scone in the wash or use a pastry brush to dab the top and sides. Place the scones on the prepared baking sheet and sprinkle the tops with turbinado sugar and a tiny pinch of sea salt.

  7. 7

    Bake for about 15 minutes, or until the scones are lightly browned on the sides and golden across the top. Cool on racks for 5 minutes before serving.

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