Cherry Almond Scones

By Yossy Arefi

Updated May 5, 2025

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(287)
Comments
Read comments

All you need is a bowl and a baking sheet to make these buttery, fruit-filled scones (no rolling pin required!). Bringing the dough together with a fork and then gently folding it in half helps to avoid overmixing while creating tender, flaky layers. Toasty almonds and a sprinkle of sugar give these scones a crisp exterior, while cherries provide pops of sweetness and color. Fresh or frozen cherries work equally well, so you can make them any time of year.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 scones

  • 2 cups/256 grams all-purpose flour, plus more for dusting

  • ¾ cup/84 grams almond flour

  • ½ cup/45 grams sliced almonds, plus more for garnish

  • ¼ cup/50 grams granulated sugar, plus 1 tablespoon for garnish

  • 1 tablespoon baking powder

  • ¾ teaspoon kosher salt (such as Diamond Crystal)

  • ½ cup/113 grams cold unsalted butter, cut into small cubes

  • 1 cup/150 grams fresh or frozen pitted cherries, roughly chopped (see Tip)

  • 1 cup cold heavy cream, plus more for brushing

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

Ingredient Substitution Guide
Nutritional analysis per serving

40 grams carbs; 64 milligrams cholesterol; 459 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 31 grams fat; 3 grams fiber; 282 milligrams sodium; 8 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine the all-purpose flour, almond flour, sliced almonds, sugar, baking powder and salt. Stir to combine.

  3. Step 3

    Add the butter to the bowl and toss to coat in flour. Use your fingers to work the butter into the flour until the size of small peas. Add the cherries and stir to combine. Make a well in the center of the mixture and add the cream, vanilla extract and almond extract. Use a fork to gently stir the mixture into a very shaggy dough. (It’s OK if there are a few loose, floury pieces of dough.)

  4. Step 4

    Dump the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it into a 1-inch-thick rectangle and fold it one more time. Pat the dough into a circle about 7 inches wide and 1 inch thick, and cut into 8 wedges. Transfer the dough to the prepared baking sheet, brush the tops with a bit of cream and sprinkle with sugar and sliced almonds.

  5. Step 5

    Bake until golden brown and cooked through, 18 to 22 minutes. Serve warm. (These are best the first day, but you can store any leftover scones in an airtight container for a day.)

Tip

  • If using frozen cherries, be sure to chop them while still frozen and add them immediately to the flour-butter mixture; otherwise they tend to release too much liquid into the dough as they thaw.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
287 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

KG

The tip from America’s test kitchen is to freeze your butter and then grate it with a cheese grater. It makes the incorporation into the dough effortless.

Abigail

These are dry as dust. The butter needs to be increased from 8T to 16T. A great scone has a lot of butter, so it melts in your mouth and you don’t need 3 cups of tea to wash down

John Silliman

They mean to use a kosher salt like Diamond Crystal not a regular salt. If you used regular, that amount would be too much.

Paul Mesner

ive made these for over a year now and they are huge hit every time I make th em, a perfect melding of flavor and crunch bright cherry flavor . I used dried cherries.

LindaBSK

I made this recipe and the only modification was using King Arthur’s one to one flour. I have no idea what I did wrong but they came out cake like instead of scone like. Taste was great but I was eating cake instead of a breakfast scone.

Lauren

I made the suggestions of defrosting cherries, doubling cherries and shredding butter, and upped to 12 T of butter. Could not taste the cherries.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.