Orange Cherry Scones

Orange Cherry Scones

The sweet tang of Limoneira® oranges and rich red cherries add both flavor and texture to classic scones in our version of the tea time classic. The addition of Limoneira® orange also adds moisture to the mix, so you can forget any bad memories about overly dry pastries.
Course Breakfast, Dessert, Snack
Cuisine American, British


  • 1 1/2 cups cherries
  • 2 cups flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup butter cold
  • 1/2 cup Greek yogourt
  • 1 Limoneira® orange zest & juice
  • 1 egg separated


Day Before

  • Pit the cherries using a pitter, or simply cut in half around the pit, and pull the fruit off the center.
  • Line a baking sheet with parchment paper, and arrange the cherry halves in a single layer on top.
  • Set your oven to 150°F, or its lowest setting. If it won’t go lower than 200°F, you can prop the oven door open to reduce the temperature somewhat.
  • Dry the cherries for about 3 hours. They should just start to pucker up.

Next Day

  • Preheat oven to 400°F. Prepare two baking sheets by lining them with parchment paper.
  • Measure the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir together to blend well.
  • Add the orange zest and cherries, and blend well to distribute evenly.
  • Cut the butter into small pieces, about a tablespoon size each.
  • Using a knife, your fingers or a pastry cutter, blend the butter into the mixture. It should resemble a coarse meal.
  • In a small bowl, beat the egg yolk lightly. Continue to stir as you add the Greek yogourt and orange juice.
  • Make a well in the center of the dry ingredients, and add the egg yolk mixture all at once.
  • Stir with a fork to blend – note that the pastry will be relatively dry.
  • Knead the dough on a floured surface until it becomes smooth and uniform in texture.
  • Form it into rounds about 2-3 inches across.
  • Arrange the scones on the baking sheets.
  • Lightly beat the egg white, and brush onto the top of each scone.
  • Bake for about 12 minutes, or until lightly browned.
  • Cool for 10-15 minutes before serving.


Note: Our version uses fresh cherries, dried slightly in the oven. You can also use 1 cup of dried cherries. In that case, you’ll have to soak them in warm water for a few minutes before using so they plump up.
Keyword Oranges
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