cherry almond scones

Name: Cherry Almond Scones
Prep time: 5 min
Cook time: 15 min
Yield: 8
Cuisine: English
Ingredients: 1 2/3 cup(s) all purpose flour; 1/4 cup(s) unsalted butter, cold; 3 tablespoon(s) sugar; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) dried cherries, coarsly chopped; 1/2 cup(s) roasted, salted almonds, coarsly chopped; 1/2 cup(s) heavy cream, cold; 1 - egg; 2 teaspoon(s) vanilla; 1/3 cup(s) sliced almonds; ## GLAZE; 1 cup(s) powdered sugar; 3 tablespoon(s) vanilla almond milk; 1 teaspoon(s) vanilla

(1 RATING)

23 Pinches 1 Photo

Robin Lieneke

Chamois, MO

Updated on May 31, 2018

These super simple scones are my most requested flavor. They are light and decadent. They taste as good as they look! The cherries and almonds can be replaced with any dried fruit or nuts. You should definitely make a double batch these will disappear quick!

Rate

prep time 5 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

1 2/3 cups all purpose flour
1/4 cup unsalted butter, cold
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cherries, coarsly chopped
1/2 cup roasted, salted almonds, coarsly chopped
1/2 cup heavy cream, cold
1 - egg
2 teaspoons vanilla
1/3 cup sliced almonds
GLAZE
1 cup powdered sugar
3 tablespoons vanilla almond milk
1 teaspoon vanilla

How To Make cherry almond scones

Step 1

Preheat oven to 375 degrees. Sift together the flour, sugar, baking powder and salt.

Step 2

Using a box grater, grate the butter into the flour mixture and toss with fork until it is coated and combined. Do not overmix. Add the chopped cherries and almonds and stir to coat.
Step 3

In a separate Bowl beat together the egg, cream and vanilla. Pour this mixture over the flour mixture. Stir this mixture with a fork or your hands just until it comes together to form a dough. Again it is very important not to overmix or your scones will be tough.
Step 4

Put onto a lightly floured surface and form a round disc. Cut the disc into eight equal wedges.
Step 5

Separate the wedges and put them on a cookie sheet lined with parchment paper or a Silpat. Top each wedge with the sliced almonds and press lightly. Bake for 13 to 16 minutes until the scones are lightly browned. Remove from oven and let cool for about 5 to 10 minutes
Step 6

Whisk together glaze ingredients till smooth adding a bit more sugar or milk till it reaches the consistency of mayonnaise. Drizzle the glaze over the scones and served warm or cold.
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