These cheery Cherry Lemon Oat Scones feature fresh, seasonal cherries alongside nutty oats and bright lemon flavors. They’re a perfect summer morning breakfast to enjoy outside with your cup of coffee or tea.
Yes, these scones are loaded with chopped cherries, but it’s not too many - trust me. My favorite part of these scones is how the cherries peeking out from the dough become caramelized and jammy after baking. I recommend Rainier or Royal Ann cherries, depending on what’s available where you are. These cherry varieties are golden, with a soft pink blush on the skin, and they’re more delicate in flavor and sweetness as opposed to dark red cherry varieties. Paired with the zing of lemon zest, these scones have a sweet-tart combination that brings you back for more.
Like my Lavender Oat Scones, these scones are easy and forgiving to prepare. They’re a little denser than traditional scones, with a satisfying chew from the oats. With the addition of coarse sugar sprinkled on top, it’s a perfect textural balance of tenderness and crunch.
Grab some summer cherries while you can, and make these scones to enjoy with your next cup of coffee!
These cheery Cherry Lemon Oat Scones feature fresh, seasonal cherries alongside nutty oats and bright lemon flavors. They’re a perfect summer morning breakfast to enjoy outside with your cup of coffee or tea.
2 cups old-fashioned, rolled oats
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/3 cup whole milk + 2 Tbsp. (for brushing tops of scones)
1 Tbsp. vanilla extract
1 egg, lightly beaten
2 Tbsp. lemon zest
1 1/2 cups pitted, chopped Rainier cherries (or Royal Ann)
Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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