Go Back
–+ servings
Cherry Almond Scones | Can't Stay Out of the Kitchen | #CherryAlmondScones are outrageously good & terrific for any kind of company or #holiday #breakfast like #Thanksgiving, #Christmas or #ValentinesDay. These #scones are filled with #cherries, #AlmondExtract & #almonds & glazed with a luscious #almond icing. Every bite will have you swooning! #HolidayBreakfast

Cherry Almond Scones

Teresa Ambra
Scones for breakfast is an awesome way to indulge in sweet treats with your morning coffee. Cherry Almond Scones include fresh cherries, almonds and almond extract in the scone and icing to pump up the flavor. Terrific for a weekend, company or holiday breakfast. Don't have fresh cherries? Substitute dried, candied, frozen or maraschino cherries instead. Prepare to drool over these amazing scones.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 392 kcal

Equipment

  • 1 large 18x26" 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

Ingredients
  

SCONES:

  • 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

ALMOND GLAZE:

  • 1/2 cup powdered sugar
  • 1/2 tsp. almond extract
  • 1 tbsp. half-and-half

Instructions
 

SCONES:

  • 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. 

ALMOND GLAZE:

  • 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.
  • Serve.

Notes

NOTE:  You will not need all of the egg wash.
 
NOTE: My scones took 30 minutes to cook completely.
 
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
 
NOTE: One cup cherries, chopped in eighths, uses approximately 22 medium to large cherries.
 
NOTE: After dicing the cherries, dry them really well between layers of paper towels to absorb excess moisture (and so the scone dough doesn’t turn purple!)
 
NOTE: To make soured milk: Measure milk or half-and-half in a measuring cup. Add one tablespoon vinegar. Allow mixture to sit out on counter about 5 minutes until it thickens. Use in recipe as a replacement for buttermilk.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 392kcalCarbohydrates: 57gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 58mgSodium: 271mgPotassium: 164mgFiber: 2gSugar: 24gVitamin A: 463IUVitamin C: 1mgCalcium: 108mgIron: 2mg
Keyword almonds, breakfast, brunch, cherries, scones
Tried this recipe?Let us know how it was!