Cherry Almond Scones
Updated May 5, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour, plus more for dusting
- ¾cup/84 grams almond flour
- ½cup/45 grams sliced almonds, plus more for garnish
- ¼cup/50 grams granulated sugar, plus 1 tablespoon for garnish
- 1tablespoon baking powder
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ½cup/113 grams cold unsalted butter, cut into small cubes
- 1cup/150 grams fresh or frozen pitted cherries, roughly chopped (see Tip)
- 1cup cold heavy cream, plus more for brushing
- 1teaspoon vanilla extract
- 1teaspoon almond extract
Nutritional analysis per serving (8 servings)
459 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 8 grams protein; 282 milligrams sodium
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.
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Preparation
- Step 1
Heat oven to 400 degrees and line a baking sheet with parchment paper.
- Step 2
In a large bowl, combine the all-purpose flour, almond flour, sliced almonds, sugar, baking powder and salt. Stir to combine.
- 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.)
- 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.
- 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.)
- 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
Comments
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.
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
They mean to use a kosher salt like Diamond Crystal not a regular salt. If you used regular, that amount would be too much.
I made the suggestions of defrosting cherries, doubling cherries and shredding butter, and upped to 12 T of butter. Could not taste the cherries.
I used dried cranberries, put them in a glass cup containing water and microwaved them for 30 seconds, two times before adding them to the dough. Excellent! Twenty two minutes was perfect. Will definitely be making these often!
I made these today for an Easter brunch, and received rave reviews. I used pistachios and frozen blueberries, but followed the instructions and amounts, adding a few extra tbsp of butter based on comments. The blueberries and pistachios worked well! However, these scones really spread out during baking, and like others said, turned out more like muffins, or Starbucks style scones. Maybe it was the extra butter? Everyone liked them but they didn't fit my preferred scone texture, which I think should be a little more dry/crumbly.