Tart Cherry Graham Scones

Tart Cherry Graham Scones // take a megabite

On Friday I was all, “I just have to take off by 2:45 in order to make it to happy hour.” On Saturday I was all, “Gotta set my alarm! I have a brunch date at 10am.” You see, I like it when I have a tighter deadline due to happy hour plans and when I have to get up early for brunch. Some things are worth getting less sleep over. And other things, like scones, are good for those 40 minute weekend intermissions.

You can whip up these scones between brunch and bagel deliveries and movie dates and dog walks. And they taste like a farmer’s market adventure paired with a valentine dress. They are tart from the cherries and crispy crunchy from the pearl sugar. And can’t we all just agree that this glaze would be the perf nail color?

Tart Cherry Graham Scones // take a megabite

Tart Cherry Graham Scones
Recipe adapted from my go-to


scones –

  • 1/2 cup milk + more for a  wash
  • 1 egg
  • 1/2 t vanilla
  • 1 cup graham flour (or whole wheat)
  • 1 cup all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 stick unsalted butter, cubed and chilled
  • 3 T sugar
  • 1 cup tart cherries, quartered (I used frozen ones.)
  • brown sugar and pearl sugar, to top

glaze –

  • juice from 1/4 cup tart cherries, thawed
  • 1/2 -1 cup powdered sugar


  1. Preheat oven to 425 degrees.
  2. Beat together the milk, egg and vanilla. Set aside. In a large bowl, whisk flours, baking powder and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sugar and cherries. Stir or toss to mix.
  3. Add wet ingredients to the dry ingredients. Bring dough together gently with a wooden spoon.
  4. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8 wedges. Place onto an ungreased baking sheet. Using a pastry brush, glaze wedges with a little bit of milk. Sprinkle generously with pearl sugar and/or brown sugar.
  5. Bake for 10-15 minutes, or until golden. Cool on a rack.
  6. Whisk together cherry juice and powdered sugar adding sugar until thick enough to drizzle. Top scones. Enjoy right away or place in an airtight container to bring to work or to eat for breakfast every day this week.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Charcuterie is my bff. // Vintage Easter shirts!
The Scrappers! (My bf is the drummer.) // Brunch!

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