Cherry Almond Scones
These Cherry Almond Scones are a delightful treat, ideal for breakfast or a snack, featuring a balance of sweet cherries and nutty almonds.
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.
Notes
Serve scones warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or freeze for about a month.