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Fluffy Cherry Scones with Homemade Coffee Glaze

Nothing goes better with a cup of coffee than a freshly-baked scone. Even iced coffee is complemented nicely by a fruity scone, like these Cherry Coffee Scones. The recipe has coffee baked right into the dough, so it's the perfect brunch or coffee break treat.

When I was setting up an Iced Coffee Bar, I knew I wanted scones to be a part of the spread. Unfortunately, some scones can be hard and tasteless, but not these. These scones are soft, fluffy and filled with bright dried cherries. The key is to not overwork the dough and use the right amount of liquid – in this case it’s the heavy cream and coffee. The coffee glaze adds just enough punch and sweetness to really bring these scones over-the-top.




For the Dough:

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, cold
  • 1 cup heavy cream
  • 1/4 cup coffee
  • 1/3 cup dried cherries, chopped

For the Coffee Glaze:

  • 2 cups confectioners sugar
  • 4 tablespoons water
  • 1/4 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. Combine the flour, baking powder, salt, and sugar in a large bowl. Cut the butter into 1/4-inch squares, and add it to the flour mixture. Using your hands, or a fork, break up the butter so it incorporates into the flour mixture.

When the butter pieces are no bigger than small peas, and the mixture is crumbly, make a well in the center and add the heavy cream and coffee. Using a spatula, fold the mixture until the liquid is fully incorporated into the flour mixture. Carefully fold in the dried cherries. You can either use a spatula or your hands.

Pour out the dough onto a lightly floured surface. The dough will be slightly sticky, so I lightly coated all sides of the dough so it’s easier to work with. Using your hands, carefully press the dough out into a rectangle that is 1 1/4 inches thick. Try to press it out until it is about 10-by-5 inches. However, if you can’t get it this big, don’t worry – just work with what you have.

Cut the rectangle vertically in half. Cut the two long pieces into six rectangles, and cut each rectangle in half, making 12 medium-sized scones.

Place the scones onto a baking sheet lined with a silicone mat, or parchment paper. Bake until golden brown, about 15 minutes. Transfer the scones to a cooling rack to cool completely.

While the scones are cooling, make the coffee glaze. In a small bowl, whisk together confectioners sugar, water, coffee crystals, and vanilla.

To dip the scones, grab 1 scone and dip the top half of the scone into the glaze. Place on a cooling rack to allow the glaze to harden. Repeat with the remaining scones. Serve once the glaze has hardened, about 15-30 minutes.

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