Cherry Almond Scones

5 from 1 vote

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!

Course Breakfast, Dessert

Cuisine American

Keyword cherry almond scones

Prep Time 25

Cook Time 15

Total Time 40

Servings scones

Calories 429kcal

Author Sue Ringsdorf

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.

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