Buttery Cherry-Chip Scones (White Whole Wheat Flour)

These dense, rich and buttery scones are full of dried cherries and mini chocolate chips--perfect with coffee or tea for breakfast or brunch.

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 8


cups Gold Medal™ white whole wheat flour
cup sugar
teaspoons baking powder
teaspoon salt
cup cold butter or margarine, cut into 8 pieces
cup dried cherries
cup miniature semisweet chocolate chips
egg, beaten
teaspoon vanilla or almond extract
cup whipping cream
Additional sugar, if desired

  • 1 Heat oven to 400°F.
  • 2 In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
  • 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
  • 4 Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.