When a friend gifted me a basket of ripe cherries fresh from their backyard in BC, I knew they needed to be turned into something special. Bursting with sweet, summery flavour, these cherries found their perfect match in our buttery, tender scones. I added an egg to the dough to give them a slightly cakier texture, still flaky and crisp on the edges, but with a softer bite. Made with Better Basics Organic All-Purpose Red Fife Flour, these scones strike the perfect balance between juicy cherries and smooth white chocolate. With fresh flour, quality ingredients, and a mindful baking method, they’re a memorable treat that feels both simple and special.

Ingredients

• 2½ cups (350g) Better Basics Organic All-Purpose Red Fife Flour

• 1 tbsp baking powder

• ½ tsp salt

• 2 tbsp organic cane sugar

• ½ cup + 1 tbsp (120g) cold unsalted butter, grated or cubed

• ¾ cup buttermilk (or make your own—see note below)

• 1 egg

• 1 tsp vanilla extract

• 1½ cups fresh cherries, pitted and halved

• 1 cup white chocolate chips

Egg Wash

• 1 egg

• 1 tbsp water

Optional Topping

• Coarse sugar for sprinkling

• Simple glaze (powdered sugar + splash of milk)
  

Make-Your-Own Buttermilk

Mix ¾ cup milk (or plant-based milk) with 1 tbsp lemon juice. Let sit for 5 minutes to curdle before using.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and cane sugar.

3. Cut in butter: Add the cold butter and use a pastry cutter or your hands to work it into the flour until the mixture resembles coarse crumbs.

4. Mix wet ingredients: In a small bowl, whisk together the buttermilk, 1 egg, and vanilla extract. Pour into the dry mixture and stir just until combined—do not over mix.

5. Add cherries and chocolate: Gently fold in the cherries and white chocolate chips. If your cherries are extra juicy, blot them lightly with a paper towel first.

6. Shape the dough: Turn the dough onto a floured surface. Pat it into a circle about 1-inch thick. Use a sharp knife or bench scraper to cut into 8 wedges.

7. Brush tops: Transfer wedges to your prepared baking sheet. Whisk together the egg and water for the egg wash, then brush the tops of the scones. Sprinkle with coarse sugar if using.

8. Bake: Bake for 18–20 minutes, or until the tops are golden and the edges slightly crisp.

9. Cool and finish (optional): Let scones cool slightly on a wire rack. Drizzle with glaze if desired.