Cherry Lemon Scones

Cherry LemSc- botWhen I first started blogging in 2007, I found Sweet Rosie’s blog ( and have followed and loved it ever since.  She has some amazing recipes from Australia and a recent one was a scone that used two ingredients I didn’t have on hand – cream and Schweppe’s Lemonade.  I substituted undiluted evaporated milk plus butter for the cream and 7-Up soft drink (regular) for the Schweppe’s.  This produced the best scones I ever made, so on the next try some lemon peel, lemon extract, and dried cherries were added.  A new favorite was born.

Here is my adapted version:


2-½ cups all-purpose flour
1 Tblsp.  baking powder
1 tsp. salt
¼ cup confectioners’ sugar (plus a small amount for sifting on top of baked scones)
1 tsp. grated lemon peel
¼ cup butter, cut into small cubes
½ cup dried cherries
1/2 cup 7-Up soft drink (regular)
½ cup undiluted evaporated milk
1 tsp. lemon extract

Cherry LemSc-1

Preheat oven to 375 degrees F
Line a baking sheet with parchment paper

Mix together flour, baking powder, salt, 1/4 cup confectioners’ sugar and lemon peel.  Cut in butter.  Mix in the cherries.

Cherry LemSc- cherries

Stir in with a fork the 7-Up, cream and lemon extract.

Cherry LemSc- mix

Form into a craggy, moist circle about 8 inches wide …

Cherry LemSc- disc

… and place on parchment lined sheet.  With floured knife, cut into 8 wedges.

Cherry LemSc- wedge

Separate wedges to allow some space between each one.

Cherry LemSc- sep
Bake in preheated 375 degree oven for 20-25  minutes.

Place on rack to cool and sift confectioners’ sugar over the top.

Cherry LemSc- rack

Enjoy while still warm.

Cherry LemSc- top

To reheat scones, place scones on a baking pan in a cold oven.  Turn the oven to 350 degrees F and let warm until it reaches 350.  Immediately, turn off the oven and remove the scones.  This method warms them just the right amount to make them taste freshly-baked.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

11 thoughts on “Cherry Lemon Scones”

  1. Lillian! I HAVE to try these as soon as it cools down. It’s in the 90s here and a constant battle to stay cool right now. I love scones, and usually go for orange or cranberry, but these look utterly scrumptious! Thank you for your wonderful recipe.

  2. Oh Honey…you had me at the first mention of “lemon” and then you added cherries, too!! Yahoo!

    I can’t wait to try them but tell me, what are you going to do with the rest of the can of evap. milk????

    1. Retta, evaporated milk has always been my milk of choice for puddings and baking, so I won’t have any trouble using it.

  3. You are too kind Lillian, thank you for you lovely mention of my scones. Your adaptation sounds, and looks so beautiful. Lemon and cherry, how delicious. I also like how you cut them into wedges, I must try that method next time.

  4. I appreciate your comments on how the scones turned out — so many times I wonder if recipes in books are good, so when YOU say it turned out great, then I know I need to try this recipe! 🙂

  5. I love the combination – I’ve never done cherries and lemons before and I’ve certainly never made scones, but I trust your comments and so I want to try them now! 🙂

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