Cherry Almond Scones

5 from 1 vote

A sweet and buttery scone filled with fresh, seasonal cherries and flavored with almond extract. These scones are topped with an almond glaze and toasted almonds

Prep Time15

Cook Time18

Freezing Time30

Total Time33

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 478kcal

Author: Amanda Smallwood

Ingredients

For the Cherry Scones

2 cups (270g) all-purpose flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, frozen and grated or cut into small cubes
½ cup + 1 tablespoon heavy cream
1 large egg
1 teaspoon vanilla
½ teaspoon almond extract
1 cup fresh cherries pitted and sliced

For the Glaze and Garnish

½ cup confectioner's sugar
2 tablespoons heavy cream
½ teaspoon almond extract
¼ cup sliced almonds, toasted

Instructions

For the Scones

Pit and slice 1 cup of fresh cherries. Freeze sliced cherries on a sheet pan in a single layer for 25-30 minutes along with the stick (½ cup) of butter.
1 cup fresh cherries
In a small mixing bowl, combine the heavy cream, egg, vanilla and almond extract. Whisk until well combined. Keep this mixture cool until you are ready to make the scone dough.
½ cup + 1 tablespoon heavy cream, 1 large egg, 1 teaspoon vanilla, ½ teaspoon almond extract
In a large bowl, mix together the flour, sugar, baking powder and salt.
2 cups (270g) all-purpose flour, ½ cup sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt
Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture.
½ cup unsalted butter, frozen and grated or cut into small cubes
Drizzle the liquid ingredients over the dry ingredients and mix until most of the dry ingredients are worked into the wet ingredients.
Gently fold in the frozen cherries. Turn the dough out onto a floured surface.
Fold the dough over itself 2-3 times before forming the dough into a 7-8 inch circle. Using a sharp knife, or a bench knife to cut the circle into 8 equal triangles.
Arrange scones on a parchment lined baking sheet and freeze for at least 30 minutes.
Move frozen scones to a lined baking sheet and brush scones with heavy cream Bake for 18 -20 minutes at 400° on a half sheet pan lined with parchment paper or a silicone baking mat.

For the Glaze and Garnish

While the scones are baking, toast the almonds at 290° for 3-5 minutes.
In a small mixing bowl, combine confectioner's sugar, almond extract and heavy cream. Whisk until smooth.
½ cup confectioner's sugar, 2 tablespoons heavy cream, ½ teaspoon almond extract
Once the scones have finished baking, remove them from the oven and drizzle the almond glaze over each scone. Garnish with toasted almonds and enjoy!
¼ cup sliced almonds, toasted

Nutrition