Tart Cherry and Pecan Scones
I’ve loved scones since I had my first bite many years ago. Sadly, my late husband only ate ONE BITE of a scone at a business meeting in 1985, declared it was the worst thing he ever put in his mouth and never tasted another one again. Even when I showed him that mine weren’t dry at all. (And while these are 10 Weight Watchers points, each one is only 238 calories).
So I was thrilled when Hannah declared these scones one of the TOP THREE recipes I’ve ever made. If you are curious, her favorite recipe of mine is my Thanksgiving biscuits, and her second favorite recipe is mashed potato croquettes.
Ingredients
- flour
- baking powder
- sugar
- salt
- butter – I prefer salted
- pecans
- milk of choice – I used unsweetened almond milk
- tart cherries (see info below about tart cherries)
- dried cranberries
- white chocolate bark
What are tart cherries?
Tart cherries are naturally sour, making them perfect for baking because they balance sweetness without making recipes overly sugary. They’re very different from bing cherries. Tart cherries also hold their shape well in baking, and add that little pop of tang that makes these scones. If you buy canned tart cherries packed in water, they’re also zero Weight Watchers points, which is a huge bonus for adding flavor, volume and texture without adding points. Just be sure to drain them well before using so your batter doesn’t get too wet.
Why I freeze my scone dough before slicing
I like to freeze my scone dough for about an hour because it firms everything up and it makes it so much easier to get clean, sharp knife cuts. When the butter and dough are old, the knife glides through instead of dragging, which gives you those perfect bakery-style scones. But if you prefer a more rustic look, or just want to skip the freezing step, you can absolutely make drop scones instead. Just use an ice cream scoop to portion the dough right onto the parchment lined baking sheet. Keep in mind though that drop biscuits are thicker and more rounded, so the cook time may vary slightly, so they may need an extra couple minutes in the oven, or you may even need to reduce the baking time depending on the size. Just watch for lightly golden tops and fully set centers.
Tart Cherry and Pecan Scones
Hannah has declared that this is a TOP THREE recipe I've made. These are light, flakey, and not overly sweet with the drizzle of white chocolate on top.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons butter, shredded
- 1/3 cup pecans, chopped
- 1/2 cup tart cherries, drained (see notes)
- 1/2 cup milk (we used unsweetened almond milk)
- 1/4 cup dried cranberries
- 2 squares white chocolate bark
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- Add the shredded butter to the dry ingredients and toss to coat.
- Stir in the pecans, tart cherries, and dried cranberries until evenly distributed.
- Pour in the milk and gently mix until the dough just comes together—do not overmix.
- Transfer the dough to the prepared baking sheet and form it into an 8-inch circle, about 1 inch thick.
- Place the baking sheet in the freezer for 60 minutes. This helps achieve clean knife cuts.
- Remove from the freezer and slice the circle into 8 triangles. Pull them apart slightly so they have room to bake.
- Bake for 15 minutes, or until lightly golden brown.
- Let the scones cool completely.
- Melt the white chocolate bark according to the package instructions (some melt at 50% power). Drizzle over the cooled scones.
- Allow the chocolate to set for 10 minutes, then enjoy!
Notes
As of the date of this publication, each scone is 10 Weight Watchers points. If you count calories or macros, each scone is 238 calories, 7 fat, 39 carbs, 1 fiber and 3 protein.
New Here?
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 breakfast inspiration? Check out my breakfast category.
