Cherry Almond Scones

It is the end of the week once again, which means it is time to start prepping all my goodies for the church coffee cart. So far, all I have made is some cherry almond scones with a lemon glaze. But I have something else I am going to start working on in just a bit too. 🙂

I had cherries and almonds and lemon glaze, so I thought combining them all together would be a great idea, and yep, it sure was too. Of course, I had to sample one. I doubled the recipe and made them much smaller, so they will go a longer way.

Cherry Almond Scones

2 cups flour

2 TBSP + 2 tsp sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup or 1 stick of cold butter, cubed

2/3 cup milk

1 egg

1 cup cherries, pitted and diced

1/4 cup almond slivers

1/2 cup lemon glaze, optional

2 TBSP turbinado sugar

Preheat the oven to 375* F or 190* C.

Combine the flour, salt, baking powder and cold butter together and mix until it resembles coarse sand. Add the cherries and gently fold in.

Beat the egg slightly and add to the flour mixture, along with the milk.

Gently fold everything together, trying not to damage the cherries. You can use any kind of sturdier fruit you like, such as berries too.

I lightly toasted the almonds, but not to much, since they will brown in the oven while baking as well. The almond slivers are only on top of the scones, so if you do not want to add them, you do not need to.

Combine everything together and mix just until everything is blended together. DO NOT over mix. Place the dough on a lightly floured surface and form into a large round ball. Cut the dough with pastry cutters or cut into triangles with a knife.

Place the triangles on a cookie sheet but do not over crowd.

Sprinkle a few slivered almonds on top of each scone and then add a little turbinado sugar to help with the browning. Bake for about 25 minutes or until just lightly browned around the edges. Remove and let cool completely before adding the glaze if you are going to.

When the scones are completely cooled, drizzle the lemon glaze on top and enjoy.

Have a great day. Stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

11 thoughts on “Cherry Almond Scones”

  1. I have a love-hate relationship with scones. I want to like them, but they are too doughy/dense for me. Make a danish or a muffin. What’s the point of scones? You can throw them at people as they are heavier than the others.

    Liked by 1 person

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