Cherry Almond Scones
Cherries and almonds go so well together. I’ve made so many different cookies and brownies with them. I’ve also used the combination in donuts, pies, muffins, sweet rolls, cobblers, coffeecakes, cakes and other desserts. Cherry Almond Scones were flat out delicious in my opinion. While I used fresh cherries, I’m sure these would work well with dried cherries, maraschino cherries, frozen cherries or even candied cherries if that’s what you have on hand.
I brought these luscious scones to church one Sunday morning in September when we were serving as greeters and ushers. Our Hostess Committee members lapped these lovely scones up so there was hardly a crumb left! Someone even cut them down in small pieces so more people could get a sample. Yes, they were outrageously good. And sweet!
I enjoy scones that are sweeter than most traditional recipes call for. These are more like donuts or dessert since I increase the sugar, add a sugar topping before baking, and also glaze the scones with icing before serving. Yummy! The nice thing about this recipe is that it is almost bread-like in texture. It’s softer and not quite as dense or dry as many classic scones recipes. It also expands a lot while baking, so the scones need a good bit of room in the pan.
If you’re looking for a delicious treat for your family for the holiday season, bake up a batch of these delicious Cherry Almond Scones. Everyone will rave over them.
Cherry Almond Scones were fantastic. We cut them down into small pieces so many people had a chance to sample them.
The almonds add a nice crunch; the almond flavoring really makes the scones and icing pop in flavor.
The texture of these scones is almost bread-like. It’s softer and less dense and dry than most traditional scone recipes.
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients with a wooden spoon or a whisk to combine.
Cut in cold butter with a pastry blender.
Coarse crumbs will form.
Rinse, pit and dice cherries. Pat dry on paper towels before using in recipe.
Add diced cherries to flour mixture.
Stir ingredients to combine; set aside.
Combine almond extract with buttermilk or soured milk. Whisk thoroughly.
Add buttermilk mixture to flour mixture.
Stir ingredients to combine. Do NOT overmix the batter.
Place scone mixture on floured bread board and knead about five or six times.
Pat the mixture into a seven-inch round about two inches deep.
Cut the dough into eighths.
Separate the scone dough into eight triangles.
Place the scone triangles on a parchment paper-lined cookie sheet pan. Be sure to place the scones a few inches apart because the scones will raise and expand while baking.
Whisk egg in a bowl. Add half and half and whisk until incorporated.
Use a pastry brush to spread the egg wash over the top and sides of the scone dough.
Sprinkle the tops of the scones with Turbinado sugar or granulated sugar.
Press almonds into the tops of the scones.
Bake at 400 degrees about 20-25 minutes, or until a toothpick inserted in center comes out clean. (See how much the scones have expanded while baking.)
I used these ingredients for the icing.
Place powdered sugar into a small bowl. Add almond extract.
Add only as much half-and-half as necessary to make a thick batter.
Whisk ingredients with a fork or a whisk until no lumps remain.
Spoon icing into a Glad-Lock bag (without the “stand and fill” bottom). Seal bag; clip off a corner and pipe icing over top of scones.
Allow the icing to dry–about 15 minutes–before serving.
Cherry Almond Scones are festive and beautiful and certainly elegant enough to serve for any holiday breakfast.
If you don’t have fresh cherries available, consider using dried cherries, maraschino cherries, candied cherries or frozen cherries instead.
Cherry Almond Scones are so luscious, you’ll be swooning after a bite!
Here’s the recipe.
CHERRY ALMOND SCONES
(My own concoction)
Cherry Almond Scones
- 1 large 18×26" cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 small bowl
- 1 whisk
- 1 sharp knife to dice cherries (or a cherry pitter)
- measuring cups
- measuring spoons
- 1 glad lock bag without the "stand and fill" bottom
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter cold, (1 stick)
- 1 cup fresh cherries pitted and diced (measure after chopping)
- 1 tsp. almond extract
- 1/4 cup sliced almonds
- 1 cup buttermilk or use soured milk
- 1 large egg
- 1 tbsp. half-and-half
- 2 tbsp. Turbinado sugar or granulated sugar
- 2/3 cup extra flour to roll out the scones in if necessary
- 1/2 cup powdered sugar
- 1/2 tsp. almond extract
- 1 tbsp. half-and-half
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- Pit and dice cherries; set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add cherries and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add almond extract and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Transfer dough to a floured bread board; sprinkle generously with flour.
- Spread fingers wide and dip into the dough working the flour into the dough.
- Continue working in flour (1/2 to 2/3 cup) by turning the dough over several times and working the flour into the dough until it is no longer so sticky.
- This will take about 15-20 seconds.
- Knead five or six times.
- Pat dough into a 7-inch round about 2 inches deep.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.v
- Brush each scone with egg/cream mixture.
- Sprinkle remaining two tablespoons granulated sugar or turbinado sugar over top of the scones.
- Sprinkle sliced almonds over top.
- Gently press almonds into the dough.
- Bake at 400º for approximately 22-25 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle glaze over top of scones.
© Can’t Stay Out of the Kitchen
These scones are so delectable, it’s really hard to stay out of them!
Are you drooling yet?
Cherry Almond Scones are a great treat with your morning coffee!