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Dried Cherry Scones- Valentine's Breakfast

Nestled deep in our local park -- which is more like a local forest -- is a charming little food shack which sells some of the most enticing baked goods you've ever tried. It's usually packed with an assortment of families, hikers and locals looking to relax and enjoy a light bite before hitting the trails or the playground. We've been going to this place since Kenya was a baby and he and his sister light up anytime they know we're headed there.

The word "shack" may conjure up the wrong image of this place, but I can't think of a better name for it. Regardless, it's totally charming and with pretty much anything I eat there I wonder, "what do they put in this to make it taste so good?" My kids particularly love their scones. Whenever they see these fresh, gorgeous, crumbly pastries stacked up neatly in the window, they get so excited that words seem to fail them.

With Valentine's Day fast approaching, I thought it would be fun to make heart-shaped, dried cherry scones with the kids. This is a great recipe to cook with your little ones. Mine love mixing the ingredients together with their little hands, shaping the dough into a big circle and then using a cookie cutter to press out hearts.

While Kenya and Chloe still love going for scones at our special shack in the woods, they majorly approved of our homemade version. I guarantee there will be a lot of love in the air at your house too when these come out of the oven!

[amd-recipeseo-recipe:9]

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Dried Cherry Scones- Valentine's Breakfast (Makes 13 3-inch Heart Scones)

Prep Time: 5 mins Cook Time: 25 mins

nut free

Ingredients

  • 2 1/2 Cups Flour
  • 1/2 Cup Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Unsalted Butter, Chilled and Chopped
  • 3/4 Cup whole milk
  • 1/2 Cup Dried Cherries
  • 1 Egg, Beaten, or 1 Tablespoon Heavy Cream*(See step 7)

Preparation

1. Preheat oven to 400 F.
2. Whisk the first four ingredients together in a large bowl.
3. Add the butter to the flour mixture and mix with either your fingertips, a pastry blender, or two knives until it forms the texture of coarse meal.
4. Add the milk and cherries and mix gently until just incorporated (the dough may look a bit dry, but allow it sit for a few minutes and the flour will soak up all the milk).
5. Place dough on a lightly floured surface and gently press into a 1″ thick circle.
6. Cut out scones using a heart shaped cookie cutter.
7. Place scones on a parchment lined baking sheet and brush with beaten egg or heavy cream, if desired (this will give the scones a golden crust)*.
8. Bake in oven for 25 minutes.
9. Move immediately to a wire cooling rack and serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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48 comments

  • C

    I love scones. These lOok so tasty!

    leave a comment

  • Anita

    I want to make these this morning, but don't have dried cherries.. could I use dried cranberries, or fresh strawberries? Thanks!

    leave a comment

    • Catherine

      Dries cranberries would work. I'm not sure about fresh berries because of the liquid content. Enjoy!

      leave a comment

  • Susan

    Mmmm these do look really good. Wish I could get dried cherries here. Not the first time I've wished that....[sigh]. Have to think about what to substitute.

    leave a comment

  • Mary

    Does it have to be whole milk?

    leave a comment

    • Amy

      I'm wondering the same thing. I have 2% and also half & half on hand. Which should I use?

      leave a comment

    • Catherine

      You can use a lower-fat milk for this recipe. I just like the creaminess and heartiness whole milks brings to baked goods!

      leave a comment

  • Anita

    We made them using dried cranberries.. and after brushing them with the cream we put a teaspoon of sliced almonds on top. They came out delicious! My two year old is on his second one :) Thanks for another great recipe!

    leave a comment

  • Julie

    Curious to hear if anyone tries a dairy free version. Earth Balance is a good butter sub, but not sure if non-dairy milk would adequate replace whole milk??

    leave a comment

    • Catherine

      I have heard of people using almond milk in scones with great results, but have not tried it myself. Sorry I can't give a better answer!

      leave a comment

  • Lindsay

    I'd love to make these for V-day breakfast but our weekday mornings are so rushed. Which would be better -- making the dough the night before and baking in the morning or baking the night before and warming in the morning?

    leave a comment

    • Catherine

      I would bake them the night before, let cool, store in an airtight container, reheat in the morning! :)

      leave a comment

  • Summer

    What do you think about using dried apricots for this recipe? Would it come out as good?

    leave a comment

    • Catherine

      Definitely! I love dried apricots! Just make sure to chop them into smaller pieces.

      leave a comment

  • Tonia

    Wondering if i can use 1% milk??? Can only get 2 litres of the stuff here in newfoundland and no one drinks it.

    leave a comment

    • Catherine

      I know people use 2% milk in scones often. I'm not sure if going lower than that would be too watery and not thick enough. :(

      leave a comment

  • Lu

    Probably a silly question but is there a healthy (or semi-healthy) version of scones? e.g. using party whole wheat flour?

    leave a comment

    • Catherine

      You could use half whole wheat and half all-purpose flour in these! They will be a different texture from the whole wheat flour, though.

      leave a comment

  • Rebecca

    Can you tell me what the asterisk is referring to? I see it next to the heavy cream but it doesn't seem to be followed up by a note anywhere.

    Thanks!

    leave a comment

    • Catherine

      It refers to step 7. It is an optional step. Sorry for the confusion, and thank you for the question!

      leave a comment

  • Kim L

    Just made these and they turned out great. I used cherry infused, Ocean Spray, dried cranberries as I couldn't find dried cherries, and 1% milk. YUM!

    leave a comment

  • Heather@ Kids In The Sink

    Too cute! I've been looking for some cute treats to make for and with the kids for valentine's day and we just recently discovered dried cherries as delicious. Will be making these!

    leave a comment

  • Kathryn Clark

    Just a quick tip - I don't have a pastry blender, so I always use a pizza cutter to get the same effect, and it works beautifully! I find it much easier than two knives - just roll it back and forth in the bowl. I'll definitely be making these before Valentines day. Thanks, Catherine!

    leave a comment

    • Grace C.

      great idea with the pizza cutter for the butter! i also learned from America's Test Kitchen the trick of freezing the butter first then grating them with a box grater.

      leave a comment

  • Mary

    My dough came out really sticky, I used whole wheat pastry flour.

    leave a comment

    • Jennifer

      I did half whole wheat pastry and half unbleached white and the dough was perfect.

      leave a comment

  • Adriana

    I will definitely be baking these soon with my kids 

    leave a comment

  • Melissa

    Delish! Wasn'r paying attention and added double the milk, so I doubled the recipe and my daughter is going to make her pre-school teachers little goodie bags for thier afternoon coffee! :) Thanks again Catherine, for another amazing recipe!!!

    leave a comment

  • Sweet! Weelicious Recipes For Valentine’s Day Celebrity Mess

    [...] Dried Cherry Scones (Makes 13 3-inch Heart Scones) [...]

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  • Sweet! Weelicious Recipes For Valentine’s Day

    [...] Dried Cherry Scones (Makes 13 3-inch Heart Scones) [...]

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  • Amber

    My dough came out super duper sticky also. I used regular white flour. This is my first time making scones, any idea what went wrong? I used extra flour and powdered sugar on my cutting board. I hope they come off my cookie sheet

    leave a comment

    • Amber

      They came out great though, so it must have been okay.

      leave a comment

  • Jennifer

    I made these with half white and half whole wheat pastry flour, and I used sucanat for the sugar. They are delicious and my son loves them. I did realize I need a smaller heart cutter though - they came out rather large for a 15 month old. My bad!

    leave a comment

  • Mal

    I want to make these for breakfast but don't want to have to wake up so early to get them
    Made before school. Could I cut them out on a cookie sheet the night before and then bake them off in the morning or would they dry out over night? Thanks!

    leave a comment

    • Catherine

      You can cut them out the night before, place them on a cookie sheet, cover with plastic, and store in the fridge. They may look a little grey-ish in the morning but that color will fade in the oven!

      leave a comment

  • Nicole

    Wow! These are fantastic! I test drive these to make sure they would be good for a valentines teacher treat, and boy were they delicious! I will definitely be gift wrapping these for my sons teachers. My cookie cutter was a bit smaller so 18-20 minutes worked better for my scones as my first batch came out a little too hard. Also sprinkled a little sugar on the top just for that little extra sweetness over the egg glaze. Thanks Catherine!

    leave a comment

  • Meal Plan For February 13-19 « The.New.Us.

    [...] VALENTINE’S DAY B- Heart-shaped Craisin Scones; strawberry milk (pink!) L- Heart-Shaped PB&J sandwiches; sweet potato straws D- Heart-shaped [...]

    leave a comment

  • Angie

    Can't wait to try these out tomorrow!! But wow.... just picked up the cherries... $8.99 for a container! eek!

    leave a comment

  • Ashley

    We made these for valentines morning, and they were so good! I had to substitute dried apricots and craisins since
    that's what I had, but they were such a hit! Thanks for the awesome recipe!

    leave a comment

  • Loretta

    I have made these twice and need to lower my baking temp next time. They are turning brown on the bottoms at about 15 minutes baking time. Delicious but not sure what's up--I have even moved the rack to the very top of the oven and still they are turning too brown.

    leave a comment

    • Catherine

      That could be caused by your baking sheet or your oven may run hot.

      leave a comment

    • Catherine

      I made these several times too and the tops brown too much. Next time I will either turn temp down, bake it for less time or cover it during the baking time. Yummy none the less.

      leave a comment

  • Carissa

    I adore this recipe, and have made these scones many times. I use cranberries if I am out of dried cherries, and usually substitute part of the flour with whole wheat pastry flour. I tend to store them in the freezer and grab one on the run. Thanks, Catherine!

    leave a comment

  • Julie

    Any chance you have tried using agave syrup instead of the 1/2 c. sugar? I have a lot of the former on hand.

    leave a comment

  • Anna

    Would fresh cherries work with this recipe?

    leave a comment

  • Amanda-Beth Crowther

    Do you think this could work with out the cherries being dried

    leave a comment

    • Catherine McCord

      Fresh cherries would probably work if you cut them into small pieces and as long as they aren't too juicy!

      leave a comment

  • Carrie

    Catherine, I love this recipe. I was at a local cafe today & had afternoon tea with my son. They served a scone with crystallized ginger. He devoured that thing! So, for my luncheon with friends tomorrow I'm making this with ginger instead of the cherries. Hope it goes over well!

    leave a comment