Whole Wheat Cherry Scones
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Whole Wheat Cherry Scones Recipe
Updated July 2026
Chef’s Tips:
* If you don’t have fresh cherries, use Farm Boy™ IQF Dark Cherries, thawed.
* You can add ¼ cup white or dark chocolate chips, or sliced almonds or walnuts to the dough.
* You can mix half whole wheat flour with half all-purpose flour.
Ingredients
- 1 cup pitted cherries quartered
- 2 cups + 1 ½ Tbsp Farm Boy™ Whole Wheat Flour divided
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- zest from 1 orange
- 1 tsp almond extract
- ¼ tsp salt
- ½ cup cold unsalted butter cut into cubes
- ½ cup whipping cream plus more for brushing scones
- 2 Tbsp coarse sugar for garnish
Directions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- In a small bowl, toss pitted cherries with 1 ½ Tbsp Farm Boy™ Whole Wheat Flour.
- In a large bowl, whisk together remaining Farm Boy™ Whole Wheat Flour, sugar, baking powder, salt, orange zest, and almond extract.
- Add cold butter and using a pastry cutter or two knives, work the mixture until it resembles a coarse meal.
- Add whipping cream and coated cherries and mix until you have a shaggy dough. Knead just until it comes together and shape it into a 7” round, about 1” high. Using a bench scraper or a knife, cut into 6 wedges.
- Place wedges on sheet pan, 2” apart. Brush with a bit of whipping cream and sprinkle with coarse sugar. Refrigerate scones for 20 minutes to allow the whole wheat flour to hydrate.
- Remove scones from fridge and bake for 20-24 minutes, until tops and bottoms are golden brown. Cool on a wire rack for 10 minutes, then enjoy.
