Cherry cheddar scones with dried tart cherries, cherry preserves, chives, sharp cheddar, black pepper, and buttermilk. Savoury, fruity, and flaky. Gone before the mimosas.
I baked these scones for a spring brunch and they were gone before the mimosas were poured. Two cups of flour, baking powder, salt, and black pepper whisked together. Cold cubed butter cut in until it looked like coarse crumbs. Sharp cheddar, chopped chives, dried tart cherries, and cherry preserves stirred in with buttermilk. Shaped, cut into eight wedges, and baked at 400 degrees F (200 degrees C) for 15 to 20 minutes until golden.
The black pepper is the surprise. Mixed into the flour, it adds a warmth that you feel after each bite without identifying as pepper. The sharp cheddar melts into savoury pockets, the cherries are tart and chewy, and the chives are green and fresh throughout. These are savoury scones with a fruit twist. These don’t last long here.
Tips for Making Cherry Cheddar Scones
Keep the butter very cold
Cut the butter into small cubes and keep it refrigerated until you add it to the flour. Rub it in with your fingers until the mixture looks like coarse crumbs with some pea-sized pieces.
Cold butter creates flaky layers. Warm butter makes dense scones.
Mix the buttermilk and preserves together before adding
Whisk a quarter cup of cherry preserves into three-quarters of a cup of buttermilk. The preserves dissolve slightly and flavour the liquid before it hits the dry ingredients.
Add the buttermilk mixture to the dry ingredients and stir until just combined. Over-mixing makes the scones tough.
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Savory Cherry Sones with Sharp Cheddar & Chives
Total Time: 35 minutes
Yield: Makes 8 scones 1x
Description
These flaky, buttery scones are filled with sharp cheddar, chives, and tart cherries, perfect for a festive brunch.
Ingredients
Units
Scale
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese, chives, and dried cherries.
- In a small bowl, whisk together the cherry preserves and buttermilk.
- Add the buttermilk mixture to the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and knead gently.
- Pat the dough into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
For a perfect medium boiled egg to accompany, boil water, add eggs, turn off heat, cover, and let sit for 8 1/2 minutes before transferring to an ice bath. Nasturtium flowers can be grown easily at home for edible decoration. These scones are best served warm and can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 8
- Sodium: 400
- Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 35
Frequently Asked Questions
Why black pepper in a scone?
A quarter teaspoon is barely enough to taste on its own, but it adds a warm background note that complements the sharp cheddar and tart cherries.
Can I use fresh cherries?
The recipe calls for dried tart cherries, which are chewy and concentrated. Fresh cherries are juicier and may make the scones wet. If using fresh, halve and pat dry.
Can I freeze the dough?
Yes. Shape and cut the wedges, freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding three to four minutes to the bake time.