Blueberry Sour Cherry Scones
I met my friend Amy for some thrifting yesterday and I brought her some of these blueberry sour cherry scones. Since I had just written the recipe, and they were hot out of the oven, I never had a chance to taste one. Happily, these turned out to be 6 Weight Watchers points.
When I got back home, I took a bite and instantly thought “I needed to add more sugar!” But then I tasted another bite and another, and I fell in love with these. If you are looking for a really sweet scone, this isn’t the one for you.
Ingredients
- flour
- baking powder
- salt
- cinnamon
- sugar
- coconut oil
- sour cream
- milk of choice (I used unsweetened cashews)
- blueberries
- sour cherries
What are sour cherries?
Sour cherries (also called tart cherries) are a variety of cherry that’s noticeably more tangy then the sweet cherries you snack on in the summer. You can find them frozen in most grocery stores. Frozen sour cherries are already pitted, which is a huge win. No need to defrost, simply add them straight into your scone, muffin or smoothie.
Simply freeze your disk of dough for 15-30 minutes in order to get really nice knife cuts.
The sugar I am putting on top is called a Swedish Pearl Sugar and gives an added bit of sweetness to the scone. You can find it on Amazon, or at a Michaels craft store.
Blueberry Sour Cherry Scones
I've never met a scone I didn't like. My late husband, however, took a bite of ONE, hated it and never tried any scone I made. That's okay - more for me!
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1/2 cup sour cream
- 1/3 cup unsweetened cashew milk (or milk of choice)
- 3/4 cup blueberries
- 3/4 cup frozen sour cherries
- optional: course sugar for topping
Instructions
- Heat oven to 425.
- In a large mixing bowl, mix the flour, baking powder, salt, sugar and cinnamon and mix until combined.
- Add the coconut oil, and using your fingers or a fork, blend that into the flour mixture.
- Add the sour cream and milk, until blended. Add in the berries and cherries and stir.
- Place mixture on a parchment lined tray, and shape into a circle.
- Place that into the freezer for 15-30 minutes. Your knife cuts will be way easier to make if your dough is super cold.
- Cut into 8 pieces, top with optional course sugar, bake 15-18 minutes, or until golden brown.
Notes
As of the date of this publication, each scone is 6 Weight Watchers points. If you count calories or macros: 175 calories, 3 fat, 32 carbs, 1 fiber and 3 protein. Click here to track to the WW app.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my dessert archives!
