Cherry Almond Scones

No ratings yet

Recipe from Two Peas and Their Pod

Tender, buttery Cherry Almond Scones are filled with sweet dried cherries, flavored with almond extract, and finished with a simple almond glaze and sliced almonds. They're easy to make and perfect for breakfast, brunch, or an afternoon treat.

Prep Time30

Cook Time18

Total Time48

Course: Breakfast

Cuisine: American

Keyword: almond, cherry, scones

Servings: scones

Calories: 402kcal

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