Cherry Scones with a Maple Glaze

While sharing our journey through Europe with y’all, my goal is to do one recipe for each city! I am a little late getting this one out there, but these cherry scones are topped with a scrumptious maple glaze that will make you speak with a British Accent! All I am missing is a helping of clotted cream, but I don’t think I can do it any justice, so these will do for now. Cheers!

Huckleberry Collective
Huckleberry Collective


  • 2 Cups All-Purpose Flour

  • 4 Teaspoons Baking Powder

  • 1/2 Teaspoons Salt

  • 1/4 Cups of Sugar

  • 8 Tablespoons Unsalted Butter, softened

  • ½ Cup Dried Cheeries (pit free)

  • 2/3 Cup Whole Milk

  • 1 Large Egg

Maple Glaze

  • 1 Teaspoon Lemon Juice

  • 3 Tablespoons Powdered Sugar

  • 2 Tablespoons Maple Syrup


  1. Preheat the oven to 420 degrees

  2. In a large mixing bowl combine flour, baking powder, salt, and sugar using a whisk.

  3. Next, you will add the butter to the dry ingredients using a hand mixer.

  4. In a separate small bowl, combine the milk and egg. Whisk well.

  5. Set aside 2-3 tbsp for egg wash. You will add the remaining egg/milk combination into the dry ingredient mixing bowl.

  6. You will fold the liquid ingredients into the dry ingredients. Next you will add the cherries, slowly do this as not not make the dough tough.

  7. Place dough to a lightly floured surface. You will knead it a few times until it starts to form until a natural disk shape. Still be careful as to not over-knead, so you don’t make the dough tough.

  8. Roll the dough out about an inch thick and use a 1.5 inch thick biscuit cutter. Roll out any scraps again, you should end up with around 8-9 scones.

  9. You will place them on your greased or lined cookie sheet, and then begin your egg wash.

  10. Bake on 420 degrees for 15 minutes. Let cool slightly. While they cool you will begin your glaze.

  11. In a small bowl, combine lemon juice, powdered sugar, and maple syrup. Mix well and drizzle over top each scone.

  12. You can then enjoy with jams, butter, or clotted cream or let them sit for a while.