Tipsy Cherry Scones (Dried Cherry Scones with Kirschwasser)

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5 from 12 votes

The Tipsy Cherry Scones feature dried cherries soaked in cherry brandy (Kirschwasser) folded into a rich dough of flour, butter, egg, and buttermilk. These scones have tender, flaky layers complemented by the plump, boozy cherries throughout. A decorative glaze with confectioners' sugar and additional Kirschwasser adds a subtle sweet finish. It's a unique scone variation that balances a soft crumb with bursts of cherry flavor, making it a refined choice for teatime or brunch.

Prep Time

15 mins

Cook Time

30 mins

Cooling Time

20 mins

Total Time

1 hr 5 mins

Servings: 12 scones

Calories: 160 kcal

Course: Dessert, Breakfast, Brunch

Cuisine: American, British

Ingredients

Scones:

¾ cup dried cherries
⅓ cup plus 2 tablespoons Kirschwasser (cherry brandy)
2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
Pinch kosher salt
4 ounces butter cold and cut into cubes, 1 stick; unsalted
1 egg beaten, large
¼ cup buttermilk plus more for brushing, or heavy cream

Glaze:

½ cup confectioners’ sugar
½ tablespoon Kirschwasser (cherry brandy)
1 tablespoon milk
red food coloring optional

Instructions

Cup of Yum

Add dried cherries and ⅓ cup Kirschwasser to a small saucepan and heat over medium-low heat, stirring occasionally for about 7 minutes until the cherries are plump and all but a teaspoon or two of the liquid is absorbed. Set aside to cool.
Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.

If mixing by hand:

In a large bowl combine flour, sugar, baking powder, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky. Add the cherries and residual liquid and toss well. Then add the egg, 2 tablespoons Kirschwasser, and the buttermilk to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it), just until the dry bits are absorbed into the dough.

If using an electric mixer:

In the bowl of an electric stand mixer fitted with the paddle attachment combine flour, sugar, baking powder, and salt on low speed until just mixed. Add cold butter cubes to the flour mixture and turn on mixer to medium for a few minutes until mixture resembles coarse pea or dime-size crumbs. Add cherries and residual liquid and turn on mixer again on very low just until the cherries lightly combine into the flour/butter mixture. Add the egg, 2 tablespoons Kirschwasser, and buttermilk to the flour mixture on low until just combined or mix in by hand, kneading lightly (but don’t overwork it), just until the dry bits are absorbed into the dough.

Assembly:

Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
Lightly brush on top of the scones (but not the sides) with a little buttermilk, milk or cream (whatever you have). Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.

Glaze:

Stir together the confectioners’ sugar, Kirschwasser, and milk until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of Kirschwasser or milk. If desired, add a drop of red food coloring to achieve a nice pink color. When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature.

Notes

Soak dried cherries in Kirschwasser to plump them before mixing into the dough for the best texture and flavor distribution.
Mix wet ingredients together in a measuring cup before adding to dry ingredients for easier incorporation.
Cut dough into smaller wedges if you want more, smaller scones.
Kirschwasser can be hard to find; some liquor stores offer special orders, or you can make a homemade version with cherry brandy essence and vodka.
Try substituting dried cranberries or amaretto for a different flavor profile.

Nutrition Information

Calories 160kcal (8%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 18mg (6%) Sodium 143mg (6%) Potassium 6mg (0%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 12 scones

Amount Per Serving

Calories 160

% Daily Value*

Calories	160kcal	8%
Carbohydrates	33g	11%
Protein	3g	6%
Fat	2g	3%
Saturated Fat	1g	5%
Cholesterol	18mg	6%
Sodium	143mg	6%
Potassium	6mg	0%
Fiber	1g	4%
Sugar	16g	32%

* Percent Daily Values are based on a 2,000 calorie diet.