Go Back
- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk + 1/2 tablespoon vinegar) - 1 teaspoon almond extract - 1 cup fresh or frozen cherries, pitted and halved - 1/2 cup sliced almonds - 1 egg, beaten (for egg wash) - Optional: powdered sugar for dusting When I make cherry almond scones, I gather my ingredients with care. Each one plays a key role. The all-purpose flour is the base that holds everything together. Granulated sugar adds sweetness, balancing the tartness of the cherries. Baking powder helps the scones rise, giving them a light texture. Salt enhances the flavors, so don't skip it! The cold unsalted butter is crucial. It creates flaky layers in the scones. Buttermilk adds a slight tang and helps keep the scones moist. If you don’t have buttermilk, you can make a quick substitute with milk and vinegar. Almond extract gives a warm, nutty flavor that pairs perfectly with cherries. I love using fresh cherries when they are in season, but frozen ones work just as well. Sliced almonds add a nice crunch and extra almond flavor. Lastly, the beaten egg wash gives the scones a lovely golden finish. If you want to make them look extra special, dust the cooled scones with powdered sugar. These ingredients come together to create a breakfast treat that is both delicious and beautiful. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. Start by preheating your oven. This ensures even cooking. The parchment paper will help prevent sticking and make cleanup easy. - Whisk together flour, sugar, baking powder, and salt. In a large bowl, mix the flour, sugar, baking powder, and salt. Whisk them together until they blend well. This step adds air and makes your scones light. - Work in cold butter until crumbs form. - Mix buttermilk with almond extract. Next, add your cold butter to the flour mix. Use your fingers or a pastry cutter. You want it to look like coarse crumbs. In a separate bowl, combine buttermilk and almond extract. This will add flavor and moisture. - Combine wet and dry mixtures gently. - Fold in cherries and almonds. - Shape and cut the dough. Pour the buttermilk mix into the flour mix. Stir gently until just combined. Do not overmix! Then, fold in your cherries and sliced almonds carefully. Turn out the dough onto a floured surface. Pat it into a circle, about 1 inch thick, and cut it into 8 wedges. - Transfer to baking sheet and brush with egg wash. - Bake for 15-20 minutes until golden brown. Place the wedges on your baking sheet. Brush the tops with the beaten egg for a shiny finish. Bake for 15-20 minutes. You want them golden brown on top. When a toothpick comes out clean, they are ready! To make your scones soft, avoid overmixing. Mix just until the dough comes together. Overmixing can lead to tough scones, which we want to avoid. Also, use cold butter. Cold butter helps create a flaky texture. Cube the butter and keep it in the fridge until you're ready to use it. Using fresh cherries gives a vibrant taste and juicy bites. If fresh cherries are not available, frozen cherries work well too. They may add a bit more moisture, so reduce the buttermilk slightly to balance. You can also play with flavors. Try almond extract for a nutty kick, or use vanilla for a sweeter touch. Each extract gives a unique twist to your scones. Serve your scones with clotted cream or cherry jam for a delicious treat. The cream adds a rich flavor, and the jam adds sweetness. For a special touch, dust the cooled scones with powdered sugar. Arrange them on a pretty plate to impress your guests! Pro Tips Chill Your Ingredients: Make sure your butter and buttermilk are very cold. This helps create flaky layers in the scones. Don't Overmix: Mix the dough until just combined. Overmixing can lead to tough scones, so be gentle! Use Fresh Ingredients: If possible, use fresh cherries and high-quality almond extract for the best flavor. Adjust Bake Time for Size: If you make larger or smaller scones, adjust your baking time accordingly to ensure they cook through. {{image_2}} If you want to make nut-free scones, you can easily swap out the sliced almonds. Use sunflower seeds or pumpkin seeds instead. They add a nice crunch without the nuts. You can also try adding oats for texture. Cherries are a star in these scones, but you can mix it up! Use blueberries or raspberries instead of cherries. They will give a new twist. Blueberries burst with juice, while raspberries add a tart flavor. Both fruits work well with almond extract. Want a vegan version? Replace buttermilk with plant-based milk and add lemon juice. Mix 1/2 cup of almond milk with 1/2 tablespoon of vinegar. This creates a similar tang. Instead of butter, use coconut oil or vegan butter. It keeps the scones moist and tasty. To keep your cherry almond scones fresh, store them in an airtight container. This helps to keep them moist. You can store them at room temperature for up to two days. If you want to keep them longer, refrigerate them for up to a week. Just remember to let them cool completely before sealing them up. Freezing scones is a great way to enjoy them later. To freeze, place the cooled scones in a freezer-friendly bag. Make sure to remove as much air as possible before sealing. They can last in the freezer for up to three months. When you're ready to eat, just take them out and let them thaw at room temperature. To reheat, pop them in a 350°F (175°C) oven for about 10 minutes. This warms them up and restores their fresh-baked taste. Yes, you can prepare these scones in advance. First, mix all dry ingredients, then cut in the cold butter. You can store this mix in the fridge for up to two days. When ready to bake, add the wet ingredients, cherries, and almonds. This saves time on busy mornings! If you don't have buttermilk, you can make your own. Just mix 1/2 cup of milk with 1/2 tablespoon of vinegar. Let it sit for about five minutes. This makes a great substitute for buttermilk. You can also use plain yogurt or sour cream, thinned with a bit of milk. To check if the scones are done, look for a golden brown color on top. You can also insert a toothpick into the center. If it comes out clean, the scones are ready. They should feel firm to the touch but soft inside. You can use dried cherries, but the flavor and texture will change. Dried cherries are sweeter and chewier. If you choose them, soak them in warm water for about 15 minutes. This helps to soften them and adds moisture to your scones. This blog post explored making delicious cherry almond scones. We covered key ingredients, step-by-step baking instructions, and helpful tips for texture and flavor. You also learned how to store and freeze them. Remember, you can swap fruits or adapt the recipe to fit your needs. Enjoy these scones fresh, with clotted cream, or serve them at special events. Baking is fun and rewarding, so gather your ingredients and start today!

Cherry Almond Scones

Delicious scones made with fresh cherries and almond extract, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cups cold unsalted butter, cubed
  • 0.5 cups buttermilk (or milk + 1/2 tablespoon vinegar)
  • 1 teaspoon almond extract
  • 1 cups fresh or frozen cherries, pitted and halved
  • 0.5 cups sliced almonds
  • 1 each egg, beaten (for egg wash)
  • to taste optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  • In a separate bowl, mix the buttermilk and almond extract together.
  • Slowly add the buttermilk mixture into the flour mixture, stirring gently until just combined. Do not overmix.
  • Fold in the cherries and sliced almonds, ensuring even distribution throughout the dough.
  • Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together. Pat it into a circle about 1 inch thick.
  • Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
  • Brush the tops of the scones with the beaten egg for a golden finish.
  • Bake for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
  • Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Dust with powdered sugar and serve warm with clotted cream or cherry jam.
Keyword almond, baking, cherry, scones