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1 cup whole wheat flour
¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dried cherries, or chopped fresh, canned or frozen and thawed cherries. Drain canned or frozen cherries well.
¼ cup margarine or butter, melted
⅔ cup buttermilk (see Notes)
1 teaspoon vanilla


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
  4. Add the cherries and mix lightly.
  5. In a small bowl, combine the melted margarine or butter, buttermilk and vanilla. Add to the dry ingredients and mix gently.
  6. Spoon the dough into 10 equal mounds on a greased baking sheet. Bake until well browned, 18 to 20 minutes.
  7. Serve hot or at room temperature. Store leftovers in an airtight container at room temperature for 2 or 3 days.


  • Try with other dried fruit or fresh blueberries.
  • No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
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10 scones
Prep time:
5 minutes
Cooking time:
20 minutes
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