Cherry Almond Scones
Prep time
Cook time
Total time
These are scrumptious, with a classic flavor combination of cherries and almonds. A light almond glaze tops these scones that are bursting with cherry pieces and flavor.
Recipe type: Dessert | Scones
  • ⅔ cup dried sweet cherries, coarsely chopped
  • 2 cups all-purpose flour, plus additional for work surface
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter, chilled, cut into small pieces
  • 1 cup sour cream
  • 1 large egg yolk
  • ½ teaspoon pure almond extract
Almond Glaze:
  • 1¼ cups confectioners (powdered) sugar
  • ½ teaspoon pure almond extract
  • 2 to 3 tablespoons milk (preferably whole milk)
Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  1. Place the chopped cherries in a small mixing bowl and cover them with very hot water. Let the cherries soak for five minutes, then drain thoroughly.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, and brown sugar; whisk together to mix.
  3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  4. In a small bowl, stir the sour cream, egg yolk and almond extract together. Add the liquid mixture and the drained cherries to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Tip: If the cherries are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
  5. Bake: On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  6. Remove scones from baking sheets and cool on a wire cooling rack.
Almond Glaze:
  1. In a small bowl, combine confectioners sugar, almond extract, and enough milk to make a good drizzling consistency. Drizzle glaze over the warm scones.
Recipe Adapted from The Prepared Pantry
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 12 Scones Storage: Tightly Wrapped, Room Temperature
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