Why Make This Recipe
Cherry Almond Scones are a delightful treat perfect for breakfast or a snack. The combination of sweet cherries and the nutty flavor of almonds creates a delicious balance. These scones are easy to make and come together with simple ingredients. Whether served warm from the oven or enjoyed later in the day, they offer a cozy, comforting bite that brightens any occasion.
How to Make Cherry Almond Scones
Ingredients
- 1/2 cup cold unsalted butter
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup heavy cream, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh sweet cherries, pitted (1 cup halved, 1/2 cup diced)
- 4 tablespoons sliced almonds, divided
- 2 tablespoons heavy cream (for topping)
- 1 tablespoon turbinado sugar (for topping)
Directions
- Grate the cold butter and transfer it to the freezer while preparing other ingredients.
- In a large bowl, combine flour, sugar, salt, and baking powder.
- Incorporate the grated butter into the dry mixture until pea-sized pieces remain.
- In another bowl, whisk heavy cream, eggs, vanilla, and almond extract. Pour it into the dry ingredients and mix until combined.
- Gently fold in the cherries and 3 tablespoons of sliced almonds.
- Scoop the dough onto a lined baking sheet and form an 8-inch circle, topping with reserved sliced almonds.
- Chill in the freezer for 30 minutes to 1 hour.
- Preheat oven to 425°F.
- Slice the dough into 8 wedges and separate them.
- Brush each scone with heavy cream and sprinkle with turbinado sugar.
- Bake for 18-20 minutes or until golden brown.
- Cool for 10 minutes and serve warm or at room temperature.
How to Serve Cherry Almond Scones
Serve Cherry Almond Scones warm or at room temperature. They are great on their own or can be paired with butter, jam, or a cup of tea or coffee. Enjoy them as a sweet breakfast treat or an afternoon snack.
How to Store Cherry Almond Scones
To store Cherry Almond Scones, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Wrap each scone in plastic wrap and then place them in a freezer bag. They can last for about a month in the freezer.
Tips to Make Cherry Almond Scones
- Keep the butter cold for the best texture.
- Do not overmix the dough; it should be just combined for fluffy scones.
- Experiment with different fruits or nuts if desired.
- Let the scones cool slightly before serving, as they are best enjoyed warm.
Variation
If you want to mix things up, consider adding lemon zest or swapping cherries for blueberries or raspberries. You can also try using different flavored extracts, like coconut or lemon, for a unique twist.
FAQs
Q: Can I use frozen cherries?
A: Yes, you can use frozen cherries. Just be sure to thaw and drain them before incorporating them into the dough.
Q: How can I make these scones gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
Q: Can I add chocolate chips to the scone recipe?
A: Absolutely! Chocolate chips can add a rich sweetness to the scones. Just fold them in along with the cherries.
Cherry Almond Scones
Ingredients
Main Ingredients
- 1/2 cup cold unsalted butter Grated and kept cold
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup heavy cream, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh sweet cherries, pitted (1 cup halved, 1/2 cup diced)
- 4 tablespoons sliced almonds, divided
- 2 tablespoons heavy cream (for topping)
- 1 tablespoon turbinado sugar (for topping)
Instructions
Preparation
- Grate the cold butter and transfer it to the freezer while preparing the other ingredients.
- In a large bowl, combine flour, sugar, salt, and baking powder.
- Incorporate the grated butter into the dry mixture until pea-sized pieces remain.
- In another bowl, whisk heavy cream, eggs, vanilla, and almond extract. Pour it into the dry ingredients and mix until combined.
- Gently fold in the cherries and 3 tablespoons of sliced almonds.
- Scoop the dough onto a lined baking sheet and form an 8-inch circle, topping with reserved sliced almonds.
- Chill in the freezer for 30 minutes to 1 hour.
Baking
- Preheat oven to 425°F.
- Slice the dough into 8 wedges and separate them.
- Brush each scone with heavy cream and sprinkle with turbinado sugar.
- Bake for 18-20 minutes or until golden brown.
- Cool for 10 minutes and serve warm or at room temperature.