These Cherry Lemon Olive Oil Scones are bright, tender, and full of seasonal flavour. Made with premium extra virgin olive oil, sweet cherries, and fresh lemon, they strike the perfect balance between fruity, citrusy, and lightly sweet. Perfect for breakfast, brunch, or an afternoon coffee break, this recipe is a beautiful way to bring olive oil into your baking.
Lemon Cherry Scones
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp sea salt
- 2 tsp lemon zest
- 1/2 cup olive oil
- 1 egg
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 cup cherries, dried or chopped fresh
Instructions
- Cover a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until very fluffy, lump-free, and fully combined. Zest the lemon and whisk the zest it into the flour mixture.
- Drizzle the olive oil over the flour mixture and, using a fork, mix to combine so the mixture looks crumbly.
- Whisk the egg in a liquid measuring cup. Squeeze in ¼ cup of lemon juice from the lemon and add the milk, then mix to combine. Pour the liquid over the flour mixture and sprinkle with the cherries. Using the fork, mix the ingredients until they just come together to form a sticky dough.
- Turn the dough onto a lightly floured surface and form it into a disk approximately 1 inch thick and 8 inches in diameter. Using a biscuit cutter or a floured glass, cut into rounds, and place on a prepared baking pan. Gently reroll any scraps to cut out the remaining dough.
- Preheat the oven to 400°F and place the scones in the freezer to chill slightly while the oven preheats. Place the baking sheet in the preheated oven and bake for 10 minutes, until golden and puffed.
- Remove from oven and transfer to a cooling rack or serving platter. Serve warm with a fresh cup of tea.
Notes
Scones will keep for 4 days in an airtight container at room temperature on the counter.
Flavor Boost - If you’d like to glaze the scones, once they are cool to the touch, whisk together 1 Tbsp of lemon juice and ½ cup of icing sugar, lump-free and well combined. Drizzle over the scones and let them sit for 10 minutes before serving to let the icing set.
Flavor Swap – Frozen fruit tends to make the scones too wet and doesn’t distribute well in the dough, but dried or fresh fruit works great. Try with blueberries, strawberries, cranberries, raisins, or chopped apricots.
Prep Ahead – Make the scones as directed and freeze thoroughly on the baking sheet. Transfer to an airtight container and store in the freezer for up to 3 months. When ready to serve, bake as directed, from frozen, adding an extra 5 minutes to the cooking time. Fresh scones were never so easy!
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