Buttermilk Cherry Scones Recipe

Name: Buttermilk Cherry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup low-fat buttermilk (chilled); ¼ cup low-fat buttermilk; 3 tablespoons egg whites; ⅓ cup local wildflower honey; 2 teaspoons vanilla; ¼ teaspoon almond extract; 3 cups whole wheat flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ½ cup light margarine (cold and cut into bits); ¾ cup dried sour cherries; ground cinnamon

Servings: persons

¾ cup low-fat buttermilk (chilled)
¼ cup low-fat buttermilk
3 tablespoons egg whites
⅓ cup local wildflower honey
2 teaspoons vanilla
¼ teaspoon almond extract
3 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup light margarine (cold and cut into bits)
¾ cup dried sour cherries
ground cinnamon

1
Preheat oven to 400F.
2
Whisk together 3/4 cup low-fat buttermilk, egg whites, honey, vanilla & almond extracts.
3
Sift together flour, baking powder, baking soda, and sea salt.
4
Blend in cold butter.
5
Fold in cherries and buttermilk mixture with a rubber spatula until consistent and workable by hand.
6
Knead sticky dough gently 30 seconds on floured surface.
7
Form into 3/4-inch-thick round.
8
Use floured sharp knife to cut into 8 wedges.
9
Arrange on ungreased baking sheet.
10
Brush with 1/4 cup buttermilk and sprinkle with cinnamon.
11
Bake 18 minutes, turn off heat, and allow to rest in oven 5 minutes until golden.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup low-fat buttermilk (chilled), ¼ cup low-fat buttermilk, 3 tablespoons egg whites, ⅓ cup local wildflower honey, and more.

Yes, Buttermilk Cherry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Cherry Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions