Almond Cherry Scones
These elegant little scones are sure to become everyone's favorite! Almond Cherry Scones are flakey, buttery, and fluffy on the inside. Full of rich flavor from almond flour, almond extract, sliced almonds and chewy dried cherries, making scones at home is really easier than you think!
Servings: 16
Calories: 190kcal
Ingredients
- 1¼ cup flour
- 1 cup almond flour
- ⅓ cup sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 6 Tablespoons butter cold, cubed
- 1 egg
- ½ cup heavy cream
- 1½ teaspoons almond extract
- ½ cup dried cherries
- ¼ cup almonds sliced, plus more for topping
For the Glaze
- ¼ cup powdered sugar
- 1 Tablespoon heavy cream
Instructions
- Preheat oven to 400℉.
- Whisk dry ingredients together in a bowl.
- Add cold butter and mix with a pastry cutter, fork, or your hands.
- Add the cream, egg, almond extract, dried cherries, and sliced almonds and mix until combined with a spoon or spatula as best you can.
- Bring the dough together into a ball with your hands and turn it out onto floured parchment paper lining a baking sheet.
- Cut the dough in half with a knife and form it into 2 equal round disks, each about 5 inches across. Cut each disk into 8 wedges totalling 16. You don't need to cut all the way through the dough. Keep the circles intact, don't try to separate the wedges.
- Brush the top with a bit more cream (even just what's left in your measuring cup) and sprinkle the top with more sliced almonds. Press lightly to adhere.
- Bake for 25 minutes. Allow to cool slightly and cut the wedges apart with a knife.
For the Glaze
- Whisk together the powdered sugar and cream until just thick enough to drizzle off a spoon. If the glaze is too thick, add a tiny drizzle of cream. If it's too thin, add powdered sugar. Drizzle over the scones AFTER they have slightly cooled.
Notes
- Keep your Ingredients Cold! - Especially the butter, work quickly so your hands don't warm the butter. You can even pop the butter in the freezer for a bit before you start, or chill the dough in the fridge for 15 minutes before baking.
- Sizing and Portioning - I like to form the dough into 2 equal disks, then cut each into 8 wedges for 16 smaller sized scones. You can adjust this however you like, with 2 disks cut into 6 wedges each, or 1 disk cut into 8 larger scones.
- Bake Scones in the Disk Shape - Some recipes will tell you to cut your scones and separate them on the sheet pan. I like to keep them in the disk shape while they bake to keep them from spreading too much and drying out. You can cut them and separate after they bake.
- Glaze - The glaze can be made with powdered sugar and either cream, half & half, milk or water. You want it thick enough that it just barely drizzles from a spoon.
- Storage and Freezing - Store extra scones in an airtight container on the counter for 2 to 3 days or freeze for up to 3 months. Scone dough can also be frozen and baked later.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 35mg | Fiber: 2g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 0.05mg | Calcium: 76mg | Iron: 1mg