Cherry Vanilla Scones

cherry vanilla sconesIt’s Sunday, but I have to work today. Good thing it is day 100+ of gloomy, foggy weather outside (just kidding…I guess more like day 15, but still!). After I finished pharmacy school in March, I was so excited to start my clinical rotations that I didn’t really think about how draining they would be. I went from student life, having a few classes per day with a lot of extra free-time, to working as a full-time pharmacist except 12 hour days and sometimes weekends too with no pay. I am just now realizing that this is probably the hardest point in my career…

No matter how busy I am, I always make time to bake! I found this cherry vanilla scone recipe by Cooking Light, and it has become on of my favorite scone recipes. I think it is the addition of corn meal – it makes them so crumbly and delicious! Many people confuse scones with cookies, but scones are usually less sweet and more crumbly rather than chewy. I’d still eat either for breakfast šŸ˜‰


Cherry Vanilla Scones
Prep time
Cook time
Type: Breakfast
Serves: 8
  • 1¾ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ cup yellow cornmeal
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp unsalted butter, cubed
  • ½ cup dried tart cherries
  • ½ cup chocolate chips
  • 1 tbsp vegetable oil
  • ⅓ cup plain nonfat yogurt
  • 2 tbsp milk
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  1. Preheat oven to 425 degrees F.
  2. Combine flour, sugar, cornmeal, baking powder, and salt in a large bowl.
  3. Cut in the butter with a pastry blender or 2 forks until crumbly.
  4. Combine cherries, chocolate chips, vegetable oil, yogurt, milk, and vanilla in a separate bowl, and add to dry ingredients a little at a time, stirring just until dry ingredients are moistened (dough should be moistened just enough to hold together).
  5. With floured hands knead the dough a few times, then turn onto a floured surface and roll out to 1-inch thickness.
  6. Cut with a biscuit cutter (or any shape you would like) and place onto a greased baking sheet.
  7. Brush the tops with milk and sprinkle with sugar.
  8. Bake for 20 minutes, until golden brown.
Makes 8 scones


    See original recipe by Cooking Light here.

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    1. john@kitchenriffs says:

      I’d gladly eat either scones or cookies for breakfast too! Although all things considered, I’d rather have the scones – particularly lovely looking ones like these. Sorry about all the work, but I imagine the payoff will be worth it!

    2. Christine says:

      I’m in such a cherry mode recently, and these would be perfect!! Thanks for the recipe, cannot wait to try!

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