My family went crazy for these scones. These maraschino cherry white chocolate scones are soft, buttery, and packed with sweet cherry flavor, creamy white chocolate, and a hint of almond for that cozy bakery-style taste. They’re simple to make and perfect for breakfast, brunch, or a treat with your coffee.
💕 Why You’ll Love This Recipe:
- Soft, bakery-style texture – tender inside with lightly crisp edges
- Perfect flavor combo – sweet cherries with creamy white chocolate and cozy almond
- Easy to make – no mixer, no complicated steps
- Made with simple ingredients – nothing fancy required
- Ready in about 30 minutes – perfect for busy mornings or last-minute baking
- Versatile – great for breakfast, brunch, or a sweet treat with coffee
- Beginner-friendly – comes together beautifully, even if it’s your first time making scones
If you love this recipe you'll also need to try my Blueberry Banana Oat Muffins and Classic Homemade Bagels
Ingredients:
Jump to:
Instructions:
- Preheat oven to 400°F.
- In a large bowl, whisk together dry ingredients.
- Cut in cold butter until crumbly.
4. Stir in yogurt + almond extract.
5.Add just enough milk to bring dough together (add slowly).
6. Toss chopped cherries in a little flour, then fold in with white chocolate chips.
7. Turn dough onto a lined baking sheet and pat into a thick 8–9 inch round.
8. Cut into wedges and separate slightly.
9. Brush tops with milk and sprinkle coarse sugar.
10. Bake 20–25 minutes, until lightly golden.
❤️ What You’re Aiming For In A Perfect Cherry White Chocolate Scone:
✔️ Soft enough to break apart easily
✔️ Light and tender inside
✔️ Slightly crumbly (not cakey, not dry)
✔️ Golden and crisp on the outside
If Your Scones Turned Out This Way... Here's How To Fix It 💕
1. Too Dry
What happened:
- Too much flour
- Overbaked
- Not enough fat or liquid
How to fix it next time:
- Spoon and level your flour (don’t scoop!)
- Check early when baking
- Add a splash more milk if dough feels stiff
2. Too Dense or Heavy
What happened:
- Overmixed dough
- Butter too warm
- Not enough rise
How to fix it:
- Mix just until combined
- Use cold butter (even slightly frozen = better!)
- Don’t skip baking powder freshness
3. Spread Too Much (Flat Scones)
What happened:
- Dough too wet (super common with maraschino cherries!)
- No chill time
How to fix it:
- Reduce liquid slightly
- Chill shaped scones before baking
4. Too Cakey
What happened:
- Too much liquid
- Overworking dough
- Too much yogurt
How to fix it:
- Use less milk next time
- Handle dough gently
- Keep texture slightly crumbly before shaping
😍 Just Right (The Goal!)
- Dough is slightly shaggy, not smooth
- Butter pieces still visible before baking
- Scones rise up! not out!
Storage Tips:
- Room Temperature:
Store in an airtight container for up to 2 days. Keep them in a cool, dry place to maintain that soft texture. - Refrigerator:
Store for up to 5 days in an airtight container. Let them come to room temp or warm slightly before serving for best flavor. - Freezer (Baked):
Freeze completely cooled scones in a freezer-safe bag or container for up to 2 months.
Reheat in the oven at 300°F for 8–10 minutes or microwave for a quick warm-up. - Freezer (Unbaked – Best Option!):
Freeze shaped scones on a baking sheet, then transfer to a freezer bag.
Bake straight from frozen. Just add 2–3 extra minutes to the bake time.
FAQ's:
Can I make these ahead of time?
Absolutely! You can refrigerate the shaped dough overnight or freeze the unbaked scones and bake them fresh when needed.
Do I have to use almond extract?
No, but it really enhances the flavor. You can leave it out or substitute vanilla extract if preferred.
What’s the secret to fluffy scones?
Cold butter, gentle mixing, and not overworking the dough. A quick chill before baking also helps them rise beautifully.
Substitutions & Variations:
✔️Fruit Swaps
- Use dried cranberries, blueberries, or chopped apricots instead of cherries
- Try fresh berries (just pat dry well) for a softer, juicier scone
- Mix half cherries and half another fruit for a fun combo
✔️Chocolate Options
- Swap white chocolate chips for dark or milk chocolate
- Use mini chocolate chips for more even distribution
- Skip chocolate altogether for a more classic scone
✔️Flavor Twists
- Replace almond extract with vanilla extract for a milder flavor
- Add lemon or orange zest for a bright citrus touch
- Sprinkle in cinnamon or a pinch of nutmeg for warmth
✔️Dairy Substitutions
- Use plain or Greek yogurt instead of vanilla yogurt
- Swap milk with half-and-half or heavy cream for richer scones
- Use dairy-free yogurt + plant-based milk if needed
🍥✔️ Topping Variations
- Add a simple glaze (vanilla or almond) for a bakery-style finish
- Sprinkle with sliced almonds before baking
- Dust with powdered sugar after baking for a simple look
✔️Shape & Size Ideas
- Make mini scones for brunch trays or parties
- Cut into squares instead of wedges for a rustic look
- Drop dough in mounds for a more casual “drop scone” style
Recent Recipes:
Perfect Maraschino Cherry White Chocolate Scones
Equipment
- mixing bowls
- Measuring Cups & Spoons:
- Pastry cutter or fork
- baking sheet
- Parchment Paper:
- Bench scraper or sharp knife
- pastry brush
Ingredients
- 3 cups 3 cups all-purpose flour
- ⅓-½ cup sugar (adjust based on how sweet you want them)
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- 6 tablespoon cold butter
- 1 cup vanilla yogurt
- 2-4 tablespoon whole milk (start low!)
- 1 cup maraschino cherries, VERY well drained, patted dry, chopped
- ⅔ cup white baking chips
- ½ teaspoon almond extract (optional but amazing)
- Coarse sugar, for topping
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together dry ingredients.
- Cut in cold butter until crumbly.
- Stir in yogurt and almond extract.
- Add just enough milk to bring dough together (go slow).
- Toss chopped cherries in a little flour, then fold in with white chocolate chips.
- Turn dough onto a lined baking sheet and pat into a thick 8–9 inch round.
- Cut into wedges and separate slightly.
- Brush tops with milk and sprinkle coarse sugar.
- Bake 20–25 minutes, until lightly golden.
Notes
- Use a light hand when shaping:
Press the dough together gently, packing it too tightly can make the scones dense instead of tender.
- For cleaner cuts, wipe your knife between slices:
This helps keep the shape neat and prevents dragging the dough.
- If your kitchen is warm, work quickly:
Warm environments can soften the butter too much. If needed, pop the dough in the fridge for a few minutes before shaping.
- Check the bottoms for doneness:
The bottoms should be lightly golden. This is a great way to avoid underbaking.
- Let them cool slightly before eating:
As tempting as it is, letting them sit for 5–10 minutes helps the texture set and improves flavor.
- Reheat like a bakery would:
Skip the microwave if you can! Warm in the oven for a few minutes to bring back that fresh-baked texture.
- Add texture contrast:
A sprinkle of sliced almonds or extra coarse sugar on top adds a subtle crunch that makes these feel extra special.
- Don’t overcrowd your baking sheet:
Giving each scone space helps them bake evenly and rise properly.
- They taste even better the next day:
The flavors have time to meld, especially the cherry and almond combo.
