Breakfast is my favorite meal of the day. You have so many options – sweet, savory, and of course bacon. Cherry Walnut Drop Scones are probably some of the best homemade scones I’ve made.
I usually cut scones into triangles, but traditional English scones are usually drop or round in shape.
Also, we pronounce it scone rhyming with the word “tone,” and they pronounce it scone, more like the word “ton.” Either way, these cherry scones are delicious!
The outside of the scones are browned and almost crunchy and the inside is soft and tender. They’re a little softer than traditional scones, but are oh, so good.
They were OK right out of the oven, but best of all when cooled completely and brushed with the sweet almond glaze and sprinkled with crunchy sugar. After they cooled and the glaze hardened it was hard to stop eating them!
You may want to make two batches. Really.
Without the glaze, they’re barely sweet and very good, but I highly recommend the glaze. You can fiddle around with the dried berries and flavored yogurt – I don’t think you can go wrong with any combination. If you’re a scone lover, you’ll love these!
Update: I found these Cherry Walnut Drop Scones to be best the first day. If you can’t use all of them in one day, don’t glaze some of them, or be sure and freeze them for later! The glaze makes them a little soggy after a day or two of room temperature storage.
- 2 1/4 C all-purpose flour
- 2 1/2 tbsp sugar
- 2 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 (6 oz) container low-fat vanilla (or flavored) yogurt (I used low-fat peach)
- 1/2 C sour cream
- 1 egg lightly beaten
- 1/4 tsp almond extract
- 1/4 C butter, melted
- 1/2 C dried cherries, chopped
- 1/3 C chopped walnuts
- 1 C powdered sugar
- 1-2 tbsp milk
- 1/8 tsp almond extract
- 1-2 tbsp sanding sugar (or white sparkling sugar) optional
- Preheat oven to 400°. Place parchment paper on a large baking sheet and set aside.
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the yogurt, sour cream, egg and extract. Slowly drizzle in the melted butter into the wet ingredients, stirring while drizzling. Stir the wet ingredients into the flour mixture until just moistened, making sure the flour on the bottom of the bowl in blended in. Fold in the cherries and walnuts.
- Drop by heaping 1/4 cup, 2 inches apart on the baking sheet. Bake at 400° for 12 minutes, until lightly browned, then turn down oven to 350° and bake for another 5-7 minutes (checking at 5 minutes). Don't over bake.
- Remove to wire racks immediately and let cool while you stir together the glaze ingredients to a smooth consistency. Place a sheet of waxed paper under the rack and generously brush the glaze on to the warm scones, covering all sides.
- Sprinkle with sanding sugar (white sparkling sugar) if desired. Best eaten the same day as baked. Store in a loosely covered container (airtight container will make them soggy).
Tips and STuff:
I used dried cherries, but you can use any dried berry.
The dough is very sticky.
If you don't have vanilla yogurt, use any flavor you like. I used low-fat peach yogurt in one batch of these.
Remember to turn down the oven at the end of baking so the scones won't burn.
Best after cooled completely and they freeze nicely!
Nutrition Information:Yield: 14 Serving Size: 1 scone
Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 321mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g
Nutrition Values are Approximate