Manchego and Brandied Cherry Scones


Dried cherries, brandy (or apple juice), rosemary, and Manchego (or Asiago) come together in these full-bodied scones. They can be completely made-ahead. Just prepare and store in the refridgerator for up to 12 hours prior to baking.

Manchego and Brandied Cherry Scones
Photo: Jason Donnelly
Prep Time:
25 mins
Stand Time:
15 mins
Chill Time:
30 mins
Bake Time:
20 mins
Total Time:
1 hrs 30 mins
8 scones


  • ½ cup snipped dried cherries

  • ¼ cup brandy or apple juice

  • 1 ¾ cup all-purpose flour

  • ½ cup finely shredded Manchego or Asiago cheese (2 ounces)

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • ¼ cup cold butter, cut up

  • cup whipping cream

  • 1 egg

  • 1 tablespoon water

  • ½ teaspoon very finely snipped fresh rosemary

  • ¼ teaspoon coarse salt or kosher salt

  • ¼ teaspoon coarsely ground black pepper


  1. Line a baking sheet with parchment paper; set aside. In a small saucepan combine cherries and brandy. Heat over medium heat just until warm. Remove from heat. Cover and let stand for 15 minutes; drain.

  2. In a food processor* combine flour, 1/4 cup of the cheese, the baking powder, sugar, and 1/4 teaspoon salt. Cover and pulse with several on/off turns to combine. Sprinkle butter pieces over flour mixture. Cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained cherries; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through the feed tube, processing just until combined.

  3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or just until dough holds together. Pat or lightly roll the dough into an 8-inch circle. In a small bowl whisk together egg and the water; brush over dough circle. In a small bowl stir together the remaining 1/4 cup cheese, the rosemary, coarse salt, and pepper. Sprinkle mixture over dough circle. Using a pizza cutter or floured sharp knife, cut dough circle into eight wedges. Place dough wedges 2 inches apart on the prepared baking sheet. Cover and chill for 30 minutes.

  4. Preheat oven to 375°F. Bake about 20 minutes or until golden. Serve warm.


If you don't have a food processor, combine the flour mixture in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add drained cherrie and whipping cream all at once. Using a fork, stir until mixture is moistened. Continue as directed in Step 4.

To Make Ahead:

Prepare scones as directed through Step 3. Cover and chill in the refrigerator for up to 12 hours. Bake as directed in Step 4.

To Store:

Place scones in an airtight container or resealable plastic bag; cover or seal. (Because these scones are extra tender and crumbly, handle them carefully.) Store in the refrigerator for up to 2 days. To reheat, place scones on a baking sheet and bake in a 350°F oven for 5 to 6 minutes or until warm.

Nutrition Facts (per serving)

329 Calories
18g Fat
31g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 329
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 76mg 25%
Sodium 504mg 22%
Total Carbohydrate 31g 11%
Total Sugars 8g
Protein 7g
Vitamin C 0.1mg 1%
Calcium 219mg 17%
Iron 1.7mg 9%
Potassium 85mg 2%
Folate, total 54mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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