Cherry Almond Scones
Cherry Almond Scones are tender, buttery, and dotted with sweet cherries and crunchy almonds for the perfect bakery‑style treat. They come together easily and bake up golden and fragrant –
and a light icing drizzled over the top makes them extra irresistible!
Best Cherry Scones
Whenever we travel, we always make a point to stop into the local coffee shops and try whatever fun scone combinations they’re baking up. That’s exactly how these cherry almond scones came to be – we were in Vancouver for our anniversary trip and had the best scones, the kind you keep thinking about long after you’re home.
So here you go. I’m sharing the most delicious flavor combination with you and really hope you love them like we do.
Why This Recipe Works:
- Tender, buttery texture with just the right amount of crumble.
- Sweet pops of cherry in every bite that keep things interesting.
- Toasty almonds that add a little crunch and a lot of flavor.
- A light icing on top that makes them feel bakery‑special without any fuss.
What You’ll Need:
- all-purpose flour
- granulated sugar
- baking powder
- kosher salt
- unsalted butter
- dried cherries
- slivered almonds
- heavy cream
- egg
- almond extract
- a light icing – a combo of powdered sugar, vanilla extract (or use almond extract instead), and milk
How to make Cherry Almond Scones
NOTE: I recommend freezing the butter in advance and then using a box grater to shred. Keep frozen until you’re ready to add to the dough.
Step 1
Prep. Preheat your oven to 400°F and line a baking sheet with parchment.
Step 2
Combine dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mix well.
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Step 3
Add butter. Add the cold butter and cut it in with a pastry cutter (or your fingertips) until the mixture looks like coarse crumbs.
Step 4
Add mix-ins. Stir in the cherries and chopped (and toasted) almonds.
NOTE: It helps to soak the cherries in hot water for about 10 minutes, then strain and gently pat them dry before folding them into the dough – it keeps them plump and prevents extra moisture in the scones.
Step 5
Combine wet ingredients. In a small bowl, whisk together the heavy cream, egg, and almond extract. Pour into the dry ingredients and gently mix until the dough just comes together. If it feels dry, add a splash more cream.
Step 6
Form round shape. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges.
Step 7
Transfer scones. Transfer the shaped scones to a parchment‑lined baking sheet, spacing them a couple of inches apart so they have room to rise.
Step 8
Bake scones. Bake scones for 15-17 minutes, until the edges are lightly golden and the centers are set. Carefully transfer to a cooling rack.
Step 9
Add icing. Combine powdered sugar, vanilla extract, and enough milk to get your desired consistency – and mix well. Drizzle over slightly warm scones.
Store leftover scones in an airtight container on your countertop for two days. After that, I recommend freezing the scones.
Recipe Tips:
- Keep the butter really cold (frozen is best!)) so you get those tall, flaky layers.
- Soak dried cherries in hot water for about 10 minutes, then strain and pat dry to keep the dough from getting too wet.
- Press the dough together gently rather than kneading — scones like a light touch.
- Chill the shaped scones for 15–20 minutes before baking for the best rise and clean edges.
Recipe FAQs:
Yes, absolutely. Just chop them and pat them very dry so they don’t add too much moisture to the dough.
It’s optional, but soaking them in hot water for about 10 minutes makes them plump and juicy. Just strain and pat dry before adding.
Scone dough is naturally a little shaggy. If it’s too dry to come together, add a teaspoon or two of cream until it just holds.
Yes. Shape the scones, freeze them on a sheet pan, then bake straight from frozen. Add a couple extra minutes to the bake time.
Keep the butter cold, don’t overmix, and press the dough together gently instead of kneading.
Other Delicious Scone Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cherry Almond Scones
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1/3 cup granulated sugar (66 grams)
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter – frozen and shredded
- 1/2 cup dried cherries
- 1/4 cup slivered almonds – chopped and toasted
- 2/3 cup heavy cream – plus more if needed to combine
- 1 large egg
- 1/2 teaspoon almond extract
For the glaze:
- 1 cup powdered sugar (120 grams)
- 1/2 teaspoon vanilla extract
- milk as needed to thin
Instructions
- NOTE: I recommend freezing the butter in advance and then using a box grater to shred. Keep frozen until you’re ready to add to the dough.
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment.
- Combine dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mix well.2 cups all-purpose flour (240 grams), 1/3 cup granulated sugar (66 grams), 1 Tablespoon baking powder, 1/2 teaspoon kosher salt
- Add butter. Add the cold butter and cut it in with a pastry cutter (or your fingertips) until the mixture looks like coarse crumbs.1/2 cup cold unsalted butter
- Add mix-ins. Stir in the cherries and chopped (and toasted) almonds.NOTE: It helps to soak the cherries in hot water for about 10 minutes, then strain and gently pat them dry before folding them into the dough – it keeps them plump and prevents extra moisture in the scones.1/2 cup dried cherries, 1/4 cup slivered almonds
- NOTE: It helps to soak the cherries in hot water for about 10 minutes, then strain and gently pat them dry before folding them into the dough – it keeps them plump and prevents extra moisture in the scones.
- Form round shape. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges.
- Combine wet ingredients. In a small bowl, whisk together the heavy cream, egg, and almond extract. Pour into the dry ingredients and gently mix until the dough just comes together. If it feels dry, add a splash more cream.2/3 cup heavy cream, 1 large egg, 1/2 teaspoon almond extract
- Transfer scones. Transfer the shaped scones to a parchment‑lined baking sheet, spacing them a couple of inches apart so they have room to rise.
- Bake scones. Bake scones for 15-17 minutes, until the edges are lightly golden and the centers are set. Carefully transfer to a cooling rack.
- Add icing. Combine powdered sugar, vanilla extract, and enough milk to get your desired consistency – and mix well. Drizzle over slightly warm scones.1 cup powdered sugar (120 grams), 1/2 teaspoon vanilla extract, milk as needed to thin
Notes
- Store leftover scones in an airtight container on your countertop for two days. After that, I recommend freezing the scones.
- Keep the butter really cold (frozen is best!)) so you get those tall, flaky layers.
- Soak dried cherries in hot water for about 10 minutes, then strain and pat dry to keep the dough from getting too wet.
- Press the dough together gently rather than kneading — scones like a light touch.
- Chill the shaped scones for 15–20 minutes before baking for the best rise and clean edges.
I enjoyed the combo of cherries and almonds! ❤️