Ancient Grain Scones with Dried Cherries Recipe

These tender, nutty Ancient Grain Scones with Dried Cherries feature fresh-milled flour from heritage grains like einkorn, spelt, or kamut for superior flavor and nutrition, studded with tart-sweet dried cherries and a hint of vanilla. Perfect for breakfast or tea time, they bake up golden and flaky with wholesome goodness.

Why You’ll Love This Recipe

As an experienced chef who’s milled countless batches of ancient grains at home, I adore this recipe because it transforms simple scones into something truly special. Fresh-milled flour from ancient grains (think einkorn for its mild sweetness, spelt for nutty depth, or kamut for buttery richness) brings alive a deeper, more complex flavor profile than store-bought white flour ever could—it’s fresher, more nutritious with intact bran, germ, and all the natural oils and minerals.

The dried cherries add bursts of tangy sweetness that balance the hearty grains beautifully, while the butter creates those irresistible flaky layers. These scones feel indulgent yet nourishing, making you feel good about enjoying a treat that’s packed with whole-food goodness. They’re quick to whip up, versatile for any occasion, and always impress guests who notice that “something different” in the taste—pure homemade magic in every bite!

Yield: 8 large scones

Ancient Grain Scones with Dried Cherries Recipe

Print

Nutty fresh-milled ancient grain scones studded with tart dried cherries—wholesome, flaky, and irresistibly flavorful.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 10 minutes

Total Time 47 minutes

Ingredients

• 2½ cups (about 300g) fresh-milled ancient grain flour (blend of einkorn, spelt, or kamut)
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick / 113g) cold unsalted butter, cubed
• ¾ cup (about 100g) dried cherries, roughly chopped if large
• 1 large egg
• ½ cup cold buttermilk (or milk + 1 tsp lemon juice)
• 1 teaspoon vanilla extract
• Optional: extra buttermilk or cream for brushing, coarse sugar for topping

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this sets the stage for golden perfection!
2. In a large mixing bowl, whisk together your fresh-milled ancient grain flour, sugar, baking powder, and salt. The nutty aroma from the fresh flour is already heavenly—breathe it in!
3. Add the cold cubed butter to the dry ingredients. Using your fingertips, a pastry cutter, or two forks, rub/cut the butter in until the mixture looks like coarse breadcrumbs with some pea-sized butter pieces left. Those chunks create magic flaky layers!
4. Gently toss in the chopped dried cherries so they're evenly distributed—their tart pops will make every bite exciting.
5. In a small bowl or measuring cup, whisk the egg, cold buttermilk, and vanilla extract until smooth. This wet mix brings everything together tenderly.
6. Pour the wet ingredients into the dry and stir with a fork or spatula just until a shaggy dough forms—don't overmix; a few dry spots are fine for tender results!
7. Turn the dough onto a lightly floured surface (use more ancient flour) and gently pat it into a 1-inch thick round disk about 8 inches across. Fold it in half once for extra layers if you like.
8. Cut the disk into 8 wedges (like a pizza) using a sharp knife or bench scraper—clean cuts help them rise beautifully.
9. Transfer the wedges to your prepared baking sheet, spacing them apart. Brush tops with a little buttermilk or cream and sprinkle with coarse sugar for that irresistible sparkle.
10. Bake for 18-22 minutes until golden brown and fragrant—rotate the sheet halfway for even browning. Cool slightly on a wire rack, then enjoy warm with butter, jam, or just as they are—these beauties are best fresh from the oven!

Notes

Fresh-milled flour absorbs liquid differently than commercial; start with less buttermilk if your dough feels wet. These scones highlight the unique, earthy sweetness of ancient grains—don't skip milling fresh for the full experience!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 525Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 57mgSodium 369mgCarbohydrates 88gFiber 3gSugar 25gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks

• Mill your ancient grain berries fresh right before baking for maximum flavor and nutrition—the oils are volatile, so older milled flour can taste flat or rancid. Use a home grain mill on a fine setting.
• Keep everything cold: butter, eggs, and even the mixing bowl if possible. This ensures flakier, taller scones by preventing the butter from melting too soon.
• Handle the dough minimally—overworking activates gluten and makes them tough. A shaggy dough is perfect; it comes together during shaping.
• For extra rise, chill the shaped scones for 15-20 minutes before baking.
• Brush tops with cream or egg wash and sprinkle coarse sugar for a bakery-style sparkle and crisp crust.
• If your dough feels too dry (ancient grains absorb more liquid), add milk 1 tablespoon at a time.

Ingredients Notes

Fresh-milled ancient grain flour is the star here—opt for a blend of einkorn (delicate and slightly sweet), spelt (nutty and hearty), or kamut (rich and golden) berries milled fresh; these provide more protein, fiber, and micronutrients than modern wheat, plus a wonderfully rustic texture.

Use cold unsalted butter for flakiness—European-style if you have it for higher fat content. Dried cherries should be tart varieties (like Montmorency) for bright contrast; plump them in warm water if they’re very dry.

Buttermilk adds tenderness and tang, but whole milk with a splash of lemon works too. Baking powder ensures lift without yeast, while a touch of vanilla extract rounds out the flavors. Granulated sugar sweetens lightly without overpowering the grains’ natural taste, and a pinch of salt enhances everything.

Variations and Substitutions

• Flour: Use 100% einkorn for milder flavor, all spelt for denser chew, or a 50/50 mix of kamut and spelt for balanced richness. If no mill, substitute high-quality whole grain ancient flour brands, but fresh-milled is best.
• Fruit: Swap dried cherries for dried cranberries, raisins, chopped apricots, or blueberries; fresh/frozen berries work but may add moisture—toss in extra flour.
• Add-ins: Fold in chopped nuts (almonds, walnuts), dark chocolate chips, or citrus zest (lemon/orange) for extra flair.
• Dairy-free: Use plant-based butter, non-dairy milk + lemon juice for buttermilk, and skip egg wash.
• Sweeter: Increase sugar to ⅓ cup or add a maple glaze.
• Savory twist: Reduce sugar, add herbs/cheese instead of cherries.
• Gluten sensitivity: Einkorn and spelt have different gluten structures; some tolerate them better, but not celiac-safe.

Storage Options

Store cooled scones in an airtight container at room temperature for up to 2 days (they’re best fresh). For longer, freeze baked scones in a zip-top bag for up to 2 months—thaw at room temp or warm in a 350°F oven for 5-7 minutes to refresh crispness. Freeze unbaked shaped scones on a tray, then bag; bake straight from frozen, adding 3-5 extra minutes.

Dish Gallery

Please share this Ancient Grain Scones with Dried Cherries Recipe with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Almond Flour Banana Bread Recipe