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5 from 1 vote

Cherry Oat Scones

Cherry Oat Scones are an oatmeal scone recipe that is sweet, scrumptious, and loaded with dried cherries. Easy to make and few ingredients and perfect to enjoy with a cup of coffee or tea.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: cherry oat scones
Servings: 6
Calories: 475kcal


  • 1 ½ cups all-purpose flour
  • 1 ¼ cup old-fashioned oats
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • cup milk
  • ½ cup butter, melted
  • 1 large egg
  • ¾ cup dried cherries
  • ¾ cup powdered sugar
  • 1 tablespoon lemon juice


  • Preheat the oven 425 degrees F. and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, add in the 1 ½ cups all-purpose flour, 1 ¼ cups old-fashioned oats, 1 tablespoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ cup granulated sugar. Stir together to combine.
  • In a separate small bowl whisk together ⅓ cup milk, ½ cup melted butter, and egg to combine.
  • Add the egg mixture into the flour oat mixture. Stir until everything comes together and is sticky. Add the dried cherries and stir to evenly distribute throughout the scone mixture.
  • Use a scoop of at least ½ cup in size to scoop the scone mixture onto the parchment-lined baking sheet. Be sure to space the scone an inch apart. Place into the oven and bake until the scones lightly brown, about 15 minutes. Carefully remove from the oven and allow them to cool on a rack while making the lemon glaze.
  • In a small bowl stir together the ¾ cup powdered sugar and lemon juice until smooth and combined. For a thicker glaze add more powdered sugar, for a thinner glaze add less powdered sugar. Evenly drizzle the glaze over each scone or dip the tops into the glaze if you prefer. Enjoy!
  • Store any leftovers in an airtight container at room temperature up to 4 days.


  • Recipe adapted from Yummy Mummy Kitchen
  • Feel free to substitute the dried cherries for another dried fruit that you prefer. Try dried blueberries, cranberries, or raisins. 
  • Be sure to watch the scones as they cook, they tend to bake faster than regular scones. I usually set the timer for 10 minutes and then additional time as needed. You will know the scones are done when they have lightly browned on the outside and a cake tester inserted in one comes out clean. Overcooked scones will be dry and tough. 
  • If you prefer not to glaze the scone, you may omit the powdered sugar and lemon juice and enjoy straight from the oven. 


Calories: 475kcal | Carbohydrates: 72g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 256mg | Potassium: 326mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1078IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg