ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry-Ginger Scones

Photo: Jennifer Davick; Styling: Lynn Nesmith
Prep time 20 mins
Bake time 25 mins
Yield Makes 8 servings


  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, cut into small pieces
  • 1/2 cup dried cherries, roughly chopped
  • 1/3 cup finely chopped crystallized ginger
  • 3/4 cup whole milk or lowfat milk
  • 1 teaspoon vanilla extract

How to Make It

  1. Preheat oven to 375°. Line a baking sheet with parchment paper, and set aside.

  2. Combine first 7 ingredients in a food processor; pulse until blended. Add butter; pulse until mixture is size of small peas.

  3. Transfer flour mixture to a bowl; stir in cherries and ginger. Combine milk and vanilla; add to flour mixture, stirring just until dough comes together. (Mixture will be sticky.)

  4. Form dough into an 8-inch round disc; cut into 8 equal wedges. Separate scones, and place several inches apart on prepared baking sheet.

  5. Bake 25 minutes or until lightly golden. Transfer to a wire rack; serve warm or at room temperature.