Cherry Almond Scones: A Buttery, Flaky Treat for Cozy Mornings
Imagine pulling a tray of golden, crumbly scones from the oven, their edges delicately crisp while the centers remain tender and moist. The scent of toasted almonds and sweet-tart cherries fills the air, mingling with the warmth of vanilla and butter. These cherry almond scones are the kind of breakfast indulgence that turns an ordinary morning into something special—a perfect balance of rustic charm and elegant flavor.
There’s something magical about baking scones that reminds me of slow Sundays at my grandmother’s house. She’d always say, “A good scone should taste like a hug,” and hers were legendary. Her secret? A splash of almond extract and a handful of dried cherries she’d soak in orange juice overnight. To this day, every time I fold cherries into dough, I think of her hands dusted with flour and the way she’d hum old hymns while shaping each triangle. These scones are my ode to her—a little nostalgic, a little nutty, and utterly irresistible.
What You’ll Need for Cherry Almond Scones
*Dry Ingredients*
– 2 cups (250g) all-purpose flour (*or 1:1 gluten-free flour for a GF option*)
– 1/3 cup (65g) granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
*Wet Ingredients*
– 1/2 cup (115g) cold unsalted butter, cubed (*or vegan butter for dairy-free*)
– 1/2 cup (120ml) heavy cream (*substitute coconut cream for a vegan version*)
– 1 large egg
– 1 tsp almond extract (*vanilla works too, but almond adds depth!*)
*Mix-Ins & Toppings*
– 3/4 cup (100g) dried cherries (*fresh pitted cherries work in summer—pat them dry!*)
– 1/3 cup (40g) sliced almonds, plus extra for sprinkling
– 1 tbsp turbinado sugar for crunch
How to Make the Perfect Cherry Almond Scones
1. **Prep & Preheat**
Line a baking sheet with parchment paper and preheat the oven to 400°F (200°C). Pop your bowl and butter into the freezer for 10 minutes—*cold tools = flaky layers!*
2. **Combine Dry Ingredients**
In a large bowl, whisk together flour, sugar, baking powder, and salt. Toss in the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with pea-sized bits. *Pro tip: Don’t overmix—those butter flecks are key for flakiness.*
3. **Add Wet Ingredients**
In a separate bowl, whisk the cream, egg, and almond extract. Pour this into the flour mixture, then gently stir with a fork until *just combined*. Fold in cherries and almonds. The dough will look shaggy—that’s perfect!
4. **Shape & Chill**
Turn the dough onto a floured surface and pat it into a 1-inch-thick circle. Cut into 8 wedges (like a pizza!) and space them out on the baking sheet. Chill for 15 minutes—*patience here prevents spreading.*
5. **Bake to Golden Perfection**
Brush the tops with a little cream, sprinkle with turbinado sugar and extra almonds. Bake for 18–20 minutes until risen and golden. Let cool slightly, then devour while warm.
FAQs: Your Questions, Answered
**Can I freeze the dough?**
Absolutely! Freeze unbaked scones on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 extra minutes.
**How do I store leftovers?**
Keep them in an airtight container for up to 2 days. Reheat in a 300°F oven for 5 minutes to revive the crispness.
**What if I don’t have cherries?**
Try dried cranberries, blueberries, or even dark chocolate chips. Almonds can swap for pecans or walnuts.
**Serving ideas?**
Pair with clotted cream, lemon curd, or a simple almond glaze (1/2 cup powdered sugar + 1 tbsp milk + 1/4 tsp almond extract).
There you have it—cherry almond scones that are equal parts comforting and luxurious. Whether you’re sipping coffee on a lazy weekend or hosting a brunch crowd, these scones promise to delight. So, what are you waiting for? Preheat that oven and let the aroma of butter and nostalgia work its magic. 🍒✨