The first time I baked Cherry Lemon Scones, the smell filled my kitchen and made me so happy. The mix of sweet cherries and fresh lemon was just perfect. It felt warm and inviting right from the oven.

What I love most is how soft and buttery they turn out. The cherries add juicy bites of sweetness, while the lemon gives a fresh little zing. Each bite feels bright and comforting at the same time.

I always notice how quickly they disappear when I serve them. They look simple, but people always ask for more. It’s the kind of treat that makes breakfast or tea time feel extra special.

If you want something sweet, fresh, and easy, you’ll love these Cherry Lemon Scones. Let me show you how I make them step by step.

Why You’ll Love This Recipe

Perfectly Balanced Flavor: Sweet cherries and tart lemon create a harmonious combination.
Easy to Make: With just a few simple steps, you’ll have bakery-quality scones at home.
Moist and Flaky: Thanks to sour cream and cold butter, these scones stay tender and rich.
Make-Ahead Friendly: These scones store well, making them great for meal prepping.
Customizable: Swap cherries for other berries or add nuts for extra texture.

Required Kitchen Tools

Mixing bowls
Pastry cutter or fork
Baking sheet
Parchment paper
Whisk
Zester
Measuring cups and spoons
Knife and cutting board

Ingredients

Here’s what you’ll need to make these flavorful scones (exact measurements are in the recipe card below):

For the Scones:

1 egg – Adds structure and richness.
95 g sour cream (⅓ cup + 1 tbsp.) – Keeps the scones moist and tender.
1 tsp. lemon extract – Enhances the lemony flavor.
35 g light brown sugar (3 tbsp.) – Adds a touch of sweetness and moisture.
Zest of 1 large lemon – Provides fresh citrus aroma.
240 g all-purpose flour (2 cups) – The base of the scone dough.
1 tbsp. baking powder – Helps the scones rise beautifully.
½ tsp. salt – Balances the flavors.
113 g unsalted butter, cold, cubed (½ cup) – Ensures flakiness.
120 g cherries, pitted and halved (¾ cup) – The star ingredient!

For the Lemon Glaze:

180 g powdered sugar (1 ½ cups) – Creates a smooth, sweet topping.
2-4 tbsp. fresh lemon juice – Adds a tangy finish to the glaze.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Wet Ingredients

In a small bowl, whisk together the egg, sour cream, and lemon extract until smooth. Set aside.

3. Prepare Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, brown sugar, and lemon zest. Stir until well distributed.

4. Cut in the Butter

Using a pastry cutter or a fork, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

5. Add the Cherries

Gently fold in the halved cherries, being careful not to overmix.

6. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix—the dough should be slightly crumbly.

7. Shape the Dough

Transfer the dough to a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.

8. Cut into Wedges

Using a sharp knife, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.

9. Bake the Scones

Bake for 15-18 minutes, or until the scones are golden brown. Remove from the oven and let cool slightly.

10. Prepare the Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm scones.

11. Serve and Enjoy!

Enjoy your Cherry Lemon Scones warm or at room temperature with a cup of tea or coffee.

Variations for Cherry Lemon Scones

Swap the Fruit: Use blueberries, raspberries, or diced strawberries instead of cherries.
Add Nuts: Stir in chopped almonds or pecans for extra crunch.
Use Buttermilk: Replace sour cream with buttermilk for a slight tang.
Glaze Options: Try a vanilla glaze instead of lemon for a different flavor profile.
Make it Dairy-Free: Use plant-based butter and yogurt instead of dairy ingredients.

Storing Cherry Lemon Scones

At Room Temperature:

Store in an airtight container for up to 2 days.

In the Refrigerator:

Keep in an airtight container for up to 5 days. Reheat in the oven at 350°F (175°C) for 5 minutes.

Freezing Instructions:

Unbaked Scones: Freeze the cut dough wedges on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
Baked Scones: Freeze fully baked and cooled scones in an airtight container for up to 2 months. Thaw at room temperature and reheat before serving.

Nutrition Facts (per scone)

Calories: 310 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 55 mg
Sodium: 210 mg
Total Carbohydrates: 46 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 5 g