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Buttery Cherry-Chip Scones (White Whole Wheat Flour)

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Buttery Cherry-Chip Scones (White Whole Wheat Flour)
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  • Prep 15 min
  • Total 35 min
  • Servings 8
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These dense, rich and buttery scones are full of dried cherries and mini chocolate chips--perfect with coffee or tea for breakfast or brunch.
Updated Aug 30, 2011


  • 2 cups Gold Medal™ white whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter or margarine, cut into 8 pieces
  • 1/2 cup dried cherries
  • 1/2 cup miniature semisweet chocolate chips
  • 1 egg, beaten
  • 1 teaspoon vanilla or almond extract
  • 1/2 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.


Nutrition Facts are not available for this recipe
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