Cherry Almond Scones

Cherry Almond Scones
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Cherry Almond Scones are an excellent dessert, breakfast, or afternoon snack to go with your upcoming afternoon tea party!

Last week was sort of a blur. I finally went through the nesting phase of pregnancy. I organized six bins of girl clothes, around 6 bins of boy clothes and went through the children’s drawers to reorganize for spring clothes. I was about to get rid of all of my boy clothes (having my sixth girl!) and then decided to cry and put it all back in our storage room instead. Ha! We will see….

The only things I want to eat in these last few weeks of pregnancy are all things sweet and unhealthy. Definitely not what my doctor wants to hear. He asked that I eat healthy to try and have a smaller baby this time! I guess I am taking it as a challenge to have the biggest baby I can. Just have to beat 8lb 10oz. I think I can do this!

These Cherry Almond Scones will definitely help me get this baby girl to the desired weight and are totally worth it. I made enough desserts for our tea party (Blueberry Scones with a Lemon Glaze, Cream Wafer Cookies, and Cucumber Sandwiches) that we had plenty of leftovers and were able to eat for breakfast and snacks the next day.

These Cherry Almond Scones are super simple to make and the cherries could be swapped out with a ton of different options! Get creative!

  • Chocolate Chips
  • Raspberry Almond
  • Strawberry Lemon Poppy Seed
  • Pumpkin
  • Mixed Berry

CHERRY ALMOND SCONES WITH ALMOND ICING INGREDIENTS

  • 2 cups All-Purpose Flour (plus extra for hands and work surface)
  • 1/2 cup Granulated Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter, Frozen
  • 1/2 cup Heavy Cream, plus 2 tablespoons for brushing
  • 1 Large Egg
  • 1 1/2 teaspoons Pure Almond Extract
  • 1 cup of slivered almonds
  • 1 cup of fresh or frozen Cherries
  • Coarse sugar for topping scones before baking
  • 1 cup Confectioners Sugar (for icing)
  • 4 tablespoons of cream or milk (for icing)
  • 1 tsp almond extract (for icing)

INSTRUCTIONS FOR SCONES

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, add dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
  3. Grate frozen butter and add to dry ingredients with hands. Do not overwork.
  4. Whisk the wet ingredients together in a separate bowl (heavy cream, vanilla, and egg).
  5. Pour wet ingredients into dry ingredients along with cherries and almonds and gently work together with hands. Do not overwork.
  6. Form dough into a disk on floured surface and cut into eight wedges.
  7. Place scones on parchment lined baking sheet. Brush scones with heavy cream and sprinkle with coarse sugar and place in refrigerate for 10 minutes.
  8. Bake for 22 – 25 minutes or until golden brown around edges.
Pictured above is the Blueberry Scone for reference. I somehow skipped taking pictures of the Cherry Almond Scones.
Pictured above are the Blueberry Scones for reference. I somehow skipped taking pictures of the Cherry Almond Scones.

INSTRUCTIONS FOR ICING

  1. Whisk together confectioners sugar, cream, and almond extract.
  2. Once scones are removed from oven and cooled, drizzle icing over top.

If you try this recipe and love it, I would appreciate if you could come back, comment on the post, and give it 5 stars! Thank you!

Cherry Almond Scones

Cherry Almond Scones are an excellent dessert, breakfast, or afternoon snack to go with your upcoming afternoon tea party!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Refrigerate before baking 10 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 cups All-Purpose Flour plus extra for hands and work surface
  • 1/2 cup Granulated Sugar
  • 2 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter frozen
  • 1/2 cup Heavy Cream plus 2 Tablespoons for brushing
  • 1 large Egg
  • 1 1/2 tsp Almond Extract
  • 1 cup Fresh or Frozen Cherries
  • 1 cup Slivered Almonds

Icing

  • 1 cup Confectioners Sugar
  • 4 tbsp Cream or Milk (reduce to 3 tbsp)
  • 1 tsp Almond Extract

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, add dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
  • Grate frozen butter and add to dry ingredients with hands. Do not overwork.
  • Whisk the wet ingredients together in a separate bowl (heavy cream, vanilla, and egg).
  • Pour wet ingredients into dry ingredients along with cherries and almonds and gently work together with hands. Do not overwork.
  • Form dough into a disk on floured surface and cut into eight wedges.
  • Place scones on parchment lined baking sheet. Brush scones with heavy cream and sprinkle with coarse sugar and place in refrigerate for 10 minutes.
  • Bake for 22 – 25 minutes or until golden brown around edges.

Instructions for Icing

  • Whisk together confectioners sugar, cream, and almond extract.
  • Once scones are removed from oven and cooled. Drizzle icing over top.