Cherry Almond Scones
Published on June 26, 2026
Quick Summary
These Cherry Almond Scones are buttery, tender, and packed with sweet dried cherries and almond flavor. Finished with a simple almond glaze and sliced almonds, they’re easy to make and perfect for breakfast, brunch, afternoon tea, or anytime you want a bakery-style scone at home.
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Pin ItThe Best Cherry Almond Scones for Breakfast or Brunch
I’ve made a lot of scones over the years (they’re one of my favorite things to bake!), and these Cherry Almond Scones are definitely a favorite.
The scones are rich without being heavy, perfectly tender, and full of flavor in every bite. Freezing the shaped scones before baking helps create those beautiful tall layers, and using heavy cream gives them an incredibly soft crumb.
There is something about the combination of cherries and almonds that feels a little extra special. The sweet-tart dried cherries, buttery scone, almond glaze, and crunchy sliced almonds all work together to create a bakery-worthy treat that’s surprisingly easy to make at home.
They are wonderful for slow weekend breakfasts, holiday brunches, baby or bridal showers, Mother’s Day, afternoon coffee dates, or whenever you want to share something homemade with family and friends. They’re elegant enough for special occasions but simple enough to whip up on an ordinary Saturday morning.
If you’re already a fan of my Lemon Blueberry Scones, Strawberry Scones, or Cranberry Orange Scones, I have a feeling you will love these too. Give them a try!
Table of Contents
Ingredients (with Helpful Notes)
For the Scones
- All-purpose flour: Spoon and level the flour so the scones stay light and tender.
- Baking powder: Gives the scones their beautiful rise.
- Kosher salt: Balances the sweetness and enhances the almond flavor.
- Granulated sugar: Adds just enough sweetness without making the scones overly sweet.
- Cold unsalted butter: Keep it very cold and cut it into small cubes. Cold butter creates flaky, tender layers.
- Heavy cream: Adds richness and moisture for soft, tender scones. You’ll also brush a little on top before baking for golden, bakery-style tops.
- Almond extract: The signature flavor that pairs perfectly with the cherries. A little goes a long way.
- Pure vanilla extract: Adds warmth and complements the almond flavor.
- Dried cherries: Sweet, chewy, and full of flavor. If they’re a little dry or firm, soak them in hot water for 10 minutes, then drain and pat dry before adding them to the dough.
For the Almond Glaze
- Confectioners’ sugar: Creates a smooth, sweet glaze.
- Whole milk: Thins the glaze to the perfect drizzling consistency. For a richer glaze, you can use heavy cream instead.
- Almond extract: Adds another layer of delicious almond flavor.
- Sliced almonds: Sprinkle them over the glaze for a pretty finish and a little crunch.
Tips for Making the Best Cherry Almond Scones
- Start with cold ingredients. Cold butter and cold heavy cream are the secret to flaky, tender scones. As the butter melts in the oven, it creates beautiful layers.
- Don’t overwork the dough. Mix just until the dough comes together and gently fold in the dried cherries. A light touch will keep the scones soft instead of dense.
- Soften dry cherries if needed. If your dried cherries are firm, soak them in hot water for 10 minutes. Drain them well and pat them completely dry before adding them to the dough.
- Freeze before baking. Chilling the shaped scones for 15 minutes helps them hold their shape, rise higher, and bake up with tender, flaky layers.
- Brush with heavy cream. A light brushing of heavy cream gives the tops a beautiful golden color and a bakery-style finish.
- Watch the bake time. The scones are done when the tops are lightly golden and the centers are just set. Overbaking can dry them out.
- Glaze after cooling. Let the scones cool completely before adding the almond glaze so it stays on top instead of soaking into the warm scones.
- Enjoy the day they’re baked. Scones are always at their best fresh from the oven, but leftovers are delicious warmed for a few seconds in the microwave.
How to Store
- Store the scones in an airtight container at room temperature for up to 2 days.
- You can also freeze the baked scones for up to 2 months. Thaw at room temperature, then serve.
- You can even freeze the unbaked scones and bake them straight from the freezer. Just add a few extra minutes to the baking time.
Cherry Almond Scones
Ingredients
For the scones:
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 6 tablespoons cold unsalted butter, into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dried cherries
For the glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
Instructions
- Prep the Oven: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add the Wet Ingredients: In a small bowl or measuring cup, whisk together 1 cup of heavy cream, almond extract, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cherries. Do not overmix.
- Shape the Scones: Transfer the dough to a lightly floured surface and gently pat it into a circle about 1-inch thick. Cut the dough into equal triangles and place the scones on the prepared baking sheet, leaving a little space between each one.
- Freeze the Scones: Freeze the scones for 15 minutes. Brush the tops with the remaining tablespoon of heavy cream.
- Bake: Bake for 17–22 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make the Glaze: While the scones cool, make the glaze. In a small bowl, whisk together the confectioner’s sugar, milk, and almond extract until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled scones and sprinkle with sliced almonds. Serve and enjoy!
Notes
- If your dried cherries are firm, soak them in hot water for 10 minutes, then drain and pat them completely dry before adding to the dough.
- Use cold butter and avoid overmixing the dough.
- Freeze the shaped scones for 15 minutes before baking to help them rise taller and create flaky layers.
- Heavy cream can be used instead of milk in the glaze for a richer finish. Add a little extra if needed to reach your desired consistency.
- Let the scones cool before glazing so the glaze doesn’t melt into the warm pastry.
Nutrition
Have you tried this recipe?
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Variations
This recipe is easy to customize!
- Add a little fresh lemon zest to brighten the flavors.
- Stir in white chocolate chips for a sweeter scone.
- Replace the dried cherries with dried cranberries.
- Swap the sliced almonds for chopped toasted almonds for extra crunch.
- Skip the glaze and sprinkle the tops with coarse sugar before baking for a more classic bakery-style scone.
- Add a pinch of cinnamon or cardamom for subtle warmth.
