Cherry Cheesecake Scones. Fantastically delicious, indulgent scones with plump cherries and chucks of both vanilla cheesecake and white chocolate baked inside. A perfect addition to a Mother’s Day or Easter brunch.
This is a sit-down scone. Grabbing one of these to eat in the car on the way to work just will not do.
Get yourself a cup of coffee or brew a pot of tea. Get comfortable and slowly enjoy what has to be one of the absolute best scones I’ve ever tried.
I’ve never seen a recipe for or a photo of cheesecake scones. A reader mentioned them to me and asked how I would incorporate chunks of cheesecake into a buttery scone. I just could not resist the temptation to invent a recipe.
With some ripe juicy cherries in the fridge to provide a little extra inspiration, this recipe idea came to luscious life. How perfect would these scones be for a birthday brunch or other special weekend celebration?
Special brunches throughout the year like Mother’s Day or Easter Sunday would also be great times to serve these ultimately indulgent scones.
Some other great scone ideas.
If you like this recipe, you’ll also want to try it in our delicious Blueberry Cheesecake Scones version.
For even more delicious scone ideas, we have put together our favourites into one amazing collection of our 25 Best Scone Recipes.
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Originally published April 28, 2012. Updated instructions May, 2018 to include option for metric measurements and to include nutritional information.
Cherry Cheesecake Scones. Fantastically delicious scones with plump cherries and chucks of both vanilla cheesecake and white chocolate baked right inside. A perfect addition to a Mother's Day or Easter brunch.
For the cheesecake
- 1 cup cream cheese (one 8 ounce block)
- 1/3 cup sugar
- 2 tsp vanilla extract
- 1 egg
For the scones
- 3 cups flour
- 1/2 cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup very cold butter, cubed
- 6 ounces good quality white chocolate, chopped
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup plus 2 tbsp milk
- 1 1/2 cups cherries, frozen work well
To prepare the cheesecake (in advance so that it can freeze)
- Mix together the cream cheese, sugar and vanilla until smooth.
- Beat in the egg
- Pour into a parchment lined small loaf loaf pan. (I have some small silicone loaf pans that were perfect for this purpose. Small disposible aluminum pans are also the right size.)
- Bake at 300 degrees F for about 25-30 minutes or until the centre of the cheesecake is set.
- Cool completely before placing in the freezer overnight.
- Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes. Return the frozen cubes to the freezer until ready to add to the scone dough.
To prepare the scones
- I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Pulse to cut in the cubed cold butter.
- Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
- Remove the crumb mixture to a large bowl and toss in the chopped white chocolate.
- Mix together the lemon juice, vanilla extract and milk.
- Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
- When the flour is almost incorporated, fold in the frozen cherries and the frozen cheesecake cubes.
- Frozen cherries work best because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Fresh cherries are fine too if they are firm and you handle the dough lightly.
- Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
- If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
- Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
- This recipe makes 12 large scones.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Serving Size1 regular scone
Amount Per Serving Calories 297Total Fat 16gSaturated Fat 9gUnsaturated Fat 0gCholesterol 47mgSodium 193mgCarbohydrates 35gFiber 1gSugar 18gProtein 4g