Cherry Almond Scone

Yield: 8 scones

Author: Kelli Bowman

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Cherry Almond Scone

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These Cherry Almond Scones are soft, buttery, and bursting with juicy fresh cherries in every bite. Finished with a sweet vanilla glaze and topped with roasted sliced almonds, they're the perfect balance of bright fruit, rich vanilla, and toasted almond flavor. Whether served for breakfast, brunch, or an afternoon treat, these bakery-style scones are as beautiful as they are delicious.

Ingredients

Scones

• 1 cup sour cream
• 1 egg
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ⅓ cup cane sugar
• 2½–3 cups all-purpose flour
• 1 cup fresh cherries, pitted and chopped

Vanilla Glaze

• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• Milk, as needed for desired consistency
• ¼ cup roasted sliced almonds

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
3. Add the baking powder, baking soda, salt, sugar, and 2½ cups flour.
4. Fold the chopped fresh cherries into the dough before shaping.
5. Mix until a soft dough forms. Add additional flour, a little at a time, until the dough is soft and easy to handle without being overly sticky. Avoid adding too much flour to keep the scones tender.
6. Turn the dough onto a lightly floured surface and gently shape it into a circle about 1 inch thick.
7. Cut into 8 equal wedges, like slicing a pizza.
8. Place the wedges on the prepared baking sheet, leaving a little space between each one.
9. Bake for 20–22 minutes, or until the tops are lightly golden and the centers are cooked through.
10. After baking and cooling slightly, drizzle the scones with the vanilla glaze and immediately sprinkle with the roasted sliced almonds so they adhere to the glaze.

Glaze

1. Whisk together the powdered sugar, melted butter, vanilla, and salt.
2. Add milk a little at a time until the glaze reaches your desired consistency.
3. Drizzle over cooled scones and enjoy!

Notes

• The amount of flour will vary depending on the moisture content of your mix-ins. Start with 2½ cups and add more only as needed.
• These scones freeze beautifully before baking. Simply freeze the cut wedges on a baking sheet, then transfer to an airtight container. Bake directly from frozen, adding 2–3 minutes to the baking time.
• Try flavors like blueberry lemon, strawberry, cinnamon chip, chocolate chip, cranberry orange, peach, or apple cinnamon for endless variations.

Recommended Products

Gluten Free Flour

Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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