Enjoy the blend of almond paste and sweet, tart cherries in these rich, buttery, melt-in-your-mouth Almond Cherry Scones. Perfect for Mother's Day brunch or afternoon tea, they're sure to impress and satisfy.
Almond Cherry Scones are a true delight, bringing comfort and a touch of nostalgia. With their tender crumb, buttery aroma, and subtly sweet flavor, homemade scones are simply irresistable. Whether enjoyed with a spread of butter, a dollop of whipped cream or simply on their own, these scones are a timeless classic that bring warmth and satisfaction to any moment.
If you're searching for more sweet treats to kickstart your morning, consider indulging in Cinnamon Crunch Banana Bread, Brown Sugar Pancakes, and Strawberry Rolls.
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Why You'll Love These Cherry Scones
- Tender texture- These scones have a tender, crumbly texture that melts in your mouth, making them irresistibly delicious.
- Bursting with flavor- The combination of cherries and almonds is a culinary match made in heaven. Sweet and tart cherries complement the nutty richness of the almonds, creating a perfect balance of flavors.
- Comforting smells- The heavenly scent of cherries and almonds from your oven brings a sense of warmth and comfort to any kitchen.
- Versatile treat- Whether enjoyed as a quick breakfast, on-the-go, or as a centerpiece for an elegant tea party, these almond scones are a versatile delight.
- Shareable- The individual portions make them ideal for sharing with friends, family or neighbors.
What Is A Scone?
A scone is a baked pastry similar to a biscuit, originating in the United Kingdom. Scones can be sweet or savory, often flavored with fruits, nuts or cheese. They have a tender, crumbly texture, and are commonly served with clotted cream and jam as part of a traditional British afternoon tea.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Flour- I recommend using all-purpose flour for a high rising scone that holds its shape nicely. Always spoon and level your flour when measuring.
- Butter- The single most important ingredient when making scones. Use high-quality butter, preferably European, such as Plugra or Kerrygold. The butter should be very cold.
- Almond paste- I chill the almond paste in the freezer for 40 minutes to firm up, then I use a cheese grater to grate it. You can find almond paste at most grocery stores in the baking aisle. I've also seen it on Amazon and Walmart.
- Baking powder- This is what helps the scones rise and become light and fluffy.
- Vanilla- Use pure vanilla extract for the best flavor.
- Heavy cream. This helps bind everything together. Make sure the cream is cold.
- Cherries- I use Montmorency dried cherries.
- Almonds- Toasted and sliced almonds are sprinkled on top of the scones.
- Turbinado sugar- Also known as raw sugar turbinado is sprinkled on top of the scones and adds a nice crunch and a hint of sweetness.
- Almond extract- Used to flavor the glaze, this gives these scones an extra layer of sweet almond flavor.
- Powdered sugar- Always sift to remove any clumps.
Ingredient Note Substitutions
- Butter- If European style butter isn't available, you can simply substitute it with unsalted butter.
- Cherries- During cherry season, you can opt for fresh cherries instead of dried cherries. See notes in the expert tips section below.
- Turbinado sugar- Instead of applying a glaze, consider sprinkling just turbinado sugar on the scones before baking or dusting powdered sugar over them once they've cooled.
Working with Almond Paste
Almond paste is a sweet and flavorful mixture made from ground almonds, sugar and sometimes a small amount of almond extract. It has a smooth and slightly grainy texture, similar to marzipan.
To get a well-rounded almond flavor throughout the scones, I grate the almond paste using a cheese grater. This allows it to disperse evenly throughout the scone dough, ensuring every bite is infused with its rich almond flavor.
Step By Step Instructions
Learn how to create scones that are incredibly tender and bursting with flavor by following the instructions below.
STEP 1: Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder and salt.
STEP 2: Cut in butter. Cut the cold butter into small cubes and add to dry ingredients. Then, use a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
STEP 3: Add flavorings. Take chilled almond paste and grate with a cheese grater (use the side with larger holes). Then, add almond paste and dried cherries to flour and butter mixture. Toss to coat evenly.
STEP 4: Add liquids. Combine heavy cream and vanilla extract in a liquid measuring cup. Then, slowly pour liquid into the dough. Gently stir until dough forms. Be careful not to over mix.
STEP 5: Shape scones. Divide the dough in half. Then, transfer the dough onto a lightly floured surface and pat each one into a circle, about 1 inch thick. Use a sharp knife or pastry cutter to divide the dough into 8 wedges.
STEP 6. Chill. Place the scones onto a parchment lined baking sheet, leaving space between each one. Place in the refrigerator for 20 minutes.
STEP 7. Bake. Preheat oven to 400℉. Remove scones from the refrigerator. Brush the tops with heavy cream and sprinkle with turbinado sugar and sliced almonds. Then, bake for 18 minutes, or until the scones are golden brown on top and cooked through. Let cool.
STEP 8. Glaze. In a small bowl, whisk together powdered sugar, almond extract and heavy cream until smooth. Then, drizzle glaze over the top of each scone using a spoon. Sprinkle extra dried cherries on top (optional).
Expert Tips
Cold ingredients. Use cold butter (I place mine in the freezer for about 20 minutes before mixing). Keep the cream inside the refrigerator until you're ready to mix. Cold ingredients help create a tender crumb.
Measure the flour correctly. Use a spoon to scoop the flour into a measuring cup. Level off the excess flour with the back of a knife. This method ensures you don't pack in too much flour, which can affect the texture of the scones.
Do not over mix. Mix the dough until just combined. Over mixing can result in tough scones. It's okay if there are a few lumps of butter in the dough.
Chill the dough. For even better texture and easier handling, consider chilling the dough in the refrigerator or freezer for 20 minutes before baking.
Pat , don't knead. When shaping the dough, gently pat it into a circle rather than kneading it. This helps prevent overworking the dough.
Fresh cherries. If you choose to use fresh cherries rather than dried, make sure you pat them with a paper towel. Also, keep in mind that fresh cherries may release more moisture during baking compared to dried cherries which can alter the texture of the scones.
FAQ
Almond paste adds richness, moisture, and a distinct almond flavor to the scones. When grated and mixed into the dough, it enhances the overall taste and texture, creating a more flavorful and tender scone.
Yes, you can use fresh cherries but keep in mind that fresh cherries may release more moisture during baking, so you may need to adjust the liquids. Also, when mixing, make sure to mix the fruit gently to prevent the juice from bleeding into the dough.
There are a few reasons why scones may not rise properly. Using expired or inactive baking powder can prevent proper rising. Make sure your baking powder is fresh and active. Placing scones too close together on the baking sheet can cause them to rise unevenly or spread rather than rise. Leave enough space between each scone when baking.
Over mixing the dough can develop too much gluten, resulting in tough and dense scones. Mix the dough gently until just combined. Also, using too much flour can make the dough too dry, leading to dense scones. Make sure to measure the flour accurately by spooning it into the measuring cup and leveling it off.
When the scones turn a nice golden brown and feel firm to the touch, they're done. Another indication of well-baked scones is that they easily release from the baking pan with minimal sticking.
Storing and Freezing
By following these storage and freezing tips, you can enjoy delicious scones whenever you crave them, whether freshly baked or from the freezer.
Store any leftover Almond Cherry Scones in an airtight container at room temperature for up to 2 days.
Freezing
To freeze, place the cooled scones in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container, separating each layer with parchment paper to prevent sticking. They can be frozen for up to 1 month.
Reheating
To enjoy frozen scones, simply thaw them at room temperature or reheat them in a preheated oven at 350℉ for 5-10 minutes until warmed through.
Helpful Tools and Equipment
- Pastry cutter or fork- Use a pastry cutter or fork to cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Grater- Use a cheese or box grater to grate the almond paste for easy incorporation into the dough.
- Sharp knife- Use a sharp knife to divide the dough into wedges before baking.
- Brush- Use a pastry brush to apply heavy cream or egg wash over the tops of the scones before baking.
Breakfast Recipes To Try
More Sweet Treats For Afternoon Tea!
- Coffee Cake Cookies
- Lemon Meringue Pie Cookies
- Raspberry Crumble Cookies
- Lemon Bars with Graham Cracker Crust
- Strawberry Shortbread Cookies
After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
📖 Recipe
Almond Cherry Scones
Ingredients
- 2 cups All-purpose flour spooned and leveled
- ¼ cup White granulated sugar
- 2 teaspoon Baking powder
- ¼ teaspoon Kosher salt
- ½ cup Unsalted butter cubed and frozen for 20 minutes
- 7 oz Almond paste placed in freezer for 40 minutes, then grated
- â…” Dried cherries plus more for garnish
- ½ cup + 2 tbsp Heavy cream plus more for brushing the tops
- 1 teaspoon Vanilla extract
- Turbinado sugar
- Sliced almonds toasted
- ½ cup Powdered sugar
- 1 tablespoon Heavy cream
- ½ teaspoon Almond extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Cut the cold butter into small cubes and add to dry ingredients. Then, use a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Take chilled almond paste and grate with a cheese grater (use the side with larger holes). Then, add almond paste and dried cherries to flour and butter mixture. Toss to coat evenly.
- Combine heavy cream and vanilla extract in a liquid measuring cup. Then, slowly pour liquid into the dough. Gently stir until dough forms. Be careful not to over mix.
- Divide the dough in half. Then, transfer the dough onto a lightly floured surface and pat each one into a circle, about 1 inch thick. Use a sharp knife or pastry cutter to divide the dough into 8 wedges.
- Place the scones onto a parchment lined baking sheet, leaving space between each one. Place in the refrigerator for 20 minutes.
- Preheat oven to 400℉. Remove scones from the refrigerator. Brush the tops with heavy cream and sprinkle with turbinado sugar and sliced almonds. Then, bake for 18 minutes, or until the scones are golden brown on top and cooked through. Let cool.
- In a small bowl, whisk together powdered sugar, almond extract and heavy cream until smooth. Then, drizzle glaze over the top of each scone using a spoon. Sprinkle extra dried cherries on top (optional).
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