Cherry Vanilla Scones
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
These scones are perfect for a lazy summer Sunday morn. The cherries and vanilla bean flavors are in perfect unison in this scone. *Please note I use mostly organic ingredients in my recipes.
  • 1 Cup unbleached all purpose flour
  • ½ Cup old fashioned oats (or another ½ cup flour)
  • 2 Tbsp sugar
  • ½ Tbsp baking powder
  • ½ tsp salt
  • ⅓-1/2 cup fresh, washed, dried, pitted sliced cherries
  • 1 whole vanilla bean
  • 4 Tablespoons cold butter
  • ⅓ cup whole milk (if using oats, may require more milk)
  • Vanilla Cream Cheese Icing:
  • 1 Tbsp soft cream cheese
  • 6 Tbsp confectioners sugar
  • 1 tsp high quality vanilla extract
  • 1 Tbsp heavy cream
  1. Directions:
  2. Add dry ingredients to small food processor or high quality blender. Slice butter into ½ cubes and place in dry ingredients. Place food processor in freezer for 15 minutes.
  3. Mix milk and ½ egg and place in freezer as well. Keep cherries cold as well.
  4. Slice and scrape vanilla bean while waiting.
  5. Remove food processor after 15 minutes and pulse 9 times. Butter should be pea sized throughout. If not, pulse a few more times.
  6. Place mixture in large mixing bowl.
  7. Add cherries and vanilla bean scrapings. Mix lightly with spoon or clean hands.
  8. Pour in cold milk slowly. Do not add all at once. When mixture starts to come together as a dough remove on to well floured surface.
  9. Press into rectangle about ¾ inch thick.
  10. Fold over and make ¼ turn on counter. Reflour surface if needed.
  11. Repeat this process 4-5 times.
  12. Shape final dough into rectangle ¾ inch thick.
  13. Cut into triangles by cutting evenly down the middle of the dough.
  14. Now take each side and cut an X pattern.
  15. Place scones on baking sheet lined with parchment paper
  16. Place back in freezer for 15-20 minutes
  17. Preheat oven to 425 degrees.
  18. Mix up icing ingredients. Add milk slowly if too runny add more confectioners sugar if to thick add more heavy cream.
  19. Cover and place icing in fridge.
  20. Remove sones and bake about 20 minutes or until lightly brown.
  21. Cool on wire rack and drizzle with icing.
Recipe by The Kitchen Prescription at