Metropolitan Bakery | Since 1993

Whole Wheat Cherry Scone

Easy and fast recipe to prepare a dozen whole wheat cherry scones

Makes 1 ½ dozen scones.


  • ​3 cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 ¼ cups plus 2 tablespoons granulated sugar
  • 1 tablespoon plus 1 1/4 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 3 3/4 cups old-fashioned oats
  • Grated zest of 2 oranges
  • 2 cups (4 sticks) cold unsalted butter, cut into small cubes
  • 1 ½ cups drier tart cherries
  • 1 ¼ cups buttermilk
  • 2 tablespoons heavy or whipping cream


  1. In the bowl of a heavy-duty mixer, combine all-purpose and whole wheat flours, 1 ¼ cups of the granulated sugar, baking powder, baking soda, salt, oats, and orange zest. Add the butter to the flour mixture and toss. With a paddle attachment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal. Stir in the dried cherries. Add the buttermilk and mix until the dough is evenly moistened and begins to come together.
  2. Scoop the dough onto a lightly floured surface. With lightly floured hands, press the dough together into a ball. Divide the dough into 3 equal pieces. Gently round and flatten each piece into a thick 3/4 inch-thick disk. Wrap each disk in plastic wrap and refrigerate for 2 hours overnight.
  3. When ready to bake, preheat the oven to 375 F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
  4. Unwrap the disks and place on a cutting board. Cut each disk into 6 equal wedges. Brush the tops lightly with the cream and sprinkle with the remaining 2 tablespoons granulated sugar. Separate the wedges, then transfer, 2 inches apart, to the preparing baking sheets.
  5. Bake 25 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, or until golden. Cool on wire racks. Serve lightly warm.

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