Buttermilk Cherry Scones with Cherry Glaze and Pistachios Recipe

Introduction

These Buttermilk Cherry Scones are a delightful treat combining tender, flaky texture with bursts of sweet maraschino cherry flavor. Finished with a smooth cherry glaze and crunchy pistachio topping, they make a perfect morning pastry or afternoon snack.

Ingredients

• 16 ounces maraschino cherries (drained, with juice reserved)
• 2 3/4 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• Dash of salt
• 1/2 cup plus 1 tablespoon cold salted butter
• 1 cup buttermilk*
• 1 large egg (beaten)
• 2 tablespoons salted butter (melted)
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1/3 cup reserved cherry juice
• 1/3 cup chopped pistachio nuts

Instructions

1. Step 1: Refrigerate or freeze a metal bowl for 5 minutes to chill.
2. Step 2: Chop the drained maraschino cherries into small pieces using a food processor or knife, then refrigerate them.
3. Step 3: Preheat the oven to 425ºF (220ºC).
4. Step 4: In the chilled metal bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt. Return the bowl to the refrigerator to keep mixture cold.
5. Step 5: Grate the cold butter with a box grater. Use a pastry cutter to cut the butter into the flour mixture until mostly combined, leaving some small butter pieces for flakiness.
6. Step 6: Create a well in the center of the dry ingredients and add the buttermilk and beaten egg. Stir gently with a wooden spoon to combine, then fold in the chopped cherries without overmixing.
7. Step 7: Lightly flour your work surface and turn the dough out. Flour the top and gently shape it into an 8-inch disk about 1¼ inches thick.
8. Step 8: With a floured knife, cut the disk into 8 equal triangular scones. Place them on a greased cookie sheet or nonstick baking mat.
9. Step 9: Bake immediately for 12-14 minutes until golden. Let the scones cool for 10 minutes before glazing.
10. Step 10: For the glaze, melt the butter in a bowl. Whisk in sifted powdered sugar and vanilla extract. Gradually add reserved cherry juice, 1-2 tablespoons at a time, until the glaze reaches a spoonable consistency.
11. Step 11: Spoon the glaze over the warm scones and immediately sprinkle with chopped pistachios.

Tips & Variations

• Use cold butter and a chilled bowl to ensure flaky scones with tender layers.
• Substitute fresh or frozen cherries if you prefer less sweetness than maraschino cherries.
• Try almond extract instead of vanilla in the glaze for a different flavor twist.
• For a nut-free version, omit pistachios or replace with toasted coconut flakes.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze unglazed scones in a sealed bag for up to 1 month. Reheat briefly in a warm oven before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar. Use vegan butter to replace salted butter for a fully dairy-free option.

What can I use instead of maraschino cherries?

Fresh or frozen cherries work well as a substitute. If using frozen, thaw and drain them well. You can also try dried cherries, though soak them briefly to soften before adding to the dough.

Buttermilk Cherry Scones with Cherry Glaze and Pistachios Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

Delight in these moist and tender Buttermilk Cherry Scones, bursting with sweet maraschino cherries and topped with a luscious cherry glaze and crunchy pistachios. Perfect for breakfast or an afternoon treat, these scones blend classic flavors with a colorful twist for an irresistible bake.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 8 scones 1x
• Category: Breakfast / Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup buttermilk
• 1 large egg (beaten)
• 2 tablespoons salted butter (melted)
• 1/3 cup reserved cherry juice

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• dash of salt

Fats

• 1/2 cup plus 1 tablespoon cold salted butter

Fruits and Nuts

• 16 ounces maraschino cherries (drained, with juice reserved)
• 1/3 cup chopped pistachio nuts

Glaze

• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1/3 cup reserved cherry juice
• 2 tablespoons salted butter (melted)

Instructions

1. Chill the bowl: Refrigerate or freeze a metal bowl for 5 minutes to ensure it is cold, which helps keep the butter firm when mixing.
2. Prepare cherries: Chop the drained maraschino cherries into small pieces using a food processor or knife, then place them in the refrigerator to keep chilled.
3. Preheat oven: Set the oven temperature to 425ºF (220ºC) to have it ready for baking the scones.
4. Mix dry ingredients: In the cold metal bowl, whisk together the flour, baking soda, cream of tartar, granulated sugar, and salt, then place the bowl back into the fridge to keep the mixture cold.
5. Incorporate butter: Grate the cold salted butter using a box grater, then cut it into the flour mixture with a pastry cutter until mostly mixed in with small butter pieces remaining.
6. Add wet ingredients and cherries: Make a well in the center of the flour mixture, add the buttermilk and beaten egg, and mix gently using a wooden spoon. Fold in the chopped cherries carefully without overmixing.
7. Shape the dough: Flour your countertop and turn the dough out onto it. Flour the top of the dough and gently form an 8-inch diameter disk about 1¼ inches thick.
8. Cut into triangles: Using a floured knife, cut the disk into 8 equal triangular slices like a pie. Arrange the scones on a greased cookie sheet or a non-stick baking mat.
9. Bake scones: Bake immediately for 12 to 14 minutes until golden brown. Remove from oven and allow scones to cool on the baking sheet for 10 minutes before glazing.
10. Prepare glaze: In a bowl, melt the butter then add the sifted powdered sugar and vanilla extract. Stir well, adding the reserved cherry juice 1 to 2 tablespoons at a time until the glaze reaches a spoonable consistency.
11. Glaze and garnish: Spoon the glaze over the cooled scones, then immediately sprinkle with chopped pistachio nuts for a crunchy finish.

Notes

• Keep all ingredients cold for a flakier, tender scone texture.
• Avoid overmixing the dough to prevent tough scones.
• Use a sharp knife dusted with flour to make clean cuts for even baking.
• The cherry juice glaze adds a sweet tang and keeps scones moist.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Cherry scones, buttermilk scones, maraschino cherries, pistachio glaze, breakfast scones, sweet scones