Almond Cherry Scones
Tender buttery scones are loaded with almond flavor and cherries. They’re perfect for breakfast, a midday snack with tea, or Sunday brunch.
Why I love these scones so much
I grew up on biscuits. My mom made biscuits at least once a week. We would eat them with dinner, and the leftovers were used as snacks or with eggs for breakfast. Scones are not too far from the American version of biscuits. In fact, when I was in England, the scones were round like biscuits, not cut into wedges like you see them most often in bakeries here. I still make biscuits, although not as frequently as my mom did. I love having scones for Sunday brunch or when a friend comes for coffee. Scones keep really well and are so versatile. Below is my basic recipe for scones. I just swap out extracts and add ingredients. If you are feeling adventurous, you can do the same. I also like to add chocolate chips to this scone recipe!
Gather these ingredients
How to make Cherry Almond Scones
**step by step coming soon
Almond Cherry Scones
Ingredients
- 3 cup all purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 12 tbsp butter cold & cubed
- 1 cup heavy cream
- 1 whole egg
- 1 tsp almond extract
- 1 cup dried cherries roughly chopped
- 2 tbsp milk for brushing
- 3/4 cup sliced almonds (1/2 cup in dough, 1/4 cup for sprinkling on top)
- 1 tsp turbinado sugar for dusting
Icing
- 2 tbsp butter melted
- 1 cup powdered sugar
- 1/2 tsp almond extract
- 2 tbsp milk
Instructions
- Combine flour, sugar, baking powder, and salt in a mixing bowl.
- Add cold, cubed butter to flour mixture and cut butter into the flour with a pastry cutter. Flour mixture should be the consistency of oatmeal. If there are a few larger chunks of butter this ok.
- Combine cream, egg, and almond extract in a larger measuring cup or small bowl and whisk together.
- Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Using a spatula, gently fold the wet and dry ingredients together. Stop when they are halfway mixed.When making scones you want to be careful not to over mix the batter causing them to become tough.
- Add the cherries and sliced almonds. Continue to fold gently until ingredients are incorporated.
- Flour your hands and combine the dough into two equal parts. Pat the dough into two 8-inch rounds approximately 3/4 inch thick. Place the rounds on a parchment-lined baking sheet. Brush the rounds with milk and sprinkle with turbinado sugar and slivered almonds.
Preheat oven to 425°
- While the oven is warming up, place the baking sheet of scones in the freezer for 15-20 minutes. Remove from freezer. Dividing the dough discs into 4 -6 equal parts, each using a sharp knife. Gently pull the scones apart slightly to separate them.
- Place scones directly into preheated oven for 25 minutes.
Icing – while scones are baking prepare the icing.
- Melt butter add powdered sugar, almond extract, and milk whisk until smooth consistency.
- Allow scones to rest for 15 minutes after removing them from the oven before drizzling with icing.
A friend of mine's Mom did that to her on her 49th birthday! It was a riot! Everyone was good sports.
These look yummy! I might try these this evening to take to Sunday School tomorrow. Thanks for sharing!!
Popped in from SS and these are making me hungry! The pooling icing is gorgeous in the photo too.