Cherry-Almond Scones

These flaky cherry-almond scones combine tart cherries with a hint of almond and a light drizzle of glaze for a bakery-style treat made fresh at home.

Recipe Information

Total Time:

Yield:

6–8 servings

Ingredients

2 cups unbleached all purpose flour

⅓ cup sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons (¾ stick) cold, unsalted butter, cut into pieces

1 cup dried tart cherries, chopped roughly

1 large egg

1 tablespoon pure almond extract

½ cup heavy cream

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Glaze

1 cup confectioners’ sugar

½ tablespoon almond extract

1 tablespoon heavy cream

2 tablespoons water

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Directions

Preheat oven to 425°F. Position rack in center of oven. Line a baking sheet with a nonstick baking mat or parchment paper.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut in cold butter with a pastry blender. Stir in cherries; set aside.
Stir together egg, almond extract and cream in a small bowl until combined. Stir into flour mixture until a workable dough forms. Press dough on a lightly floured surface into a rectangle approximately ½ inch thick. Cut dough into six to eight squares; cut squares diagonally into triangles. Place triangles 1 inch apart on prepared baking sheet.
Bake for 12 to 13 minutes, just until scones begin to brown on bottom edges. Transfer pan to rack to cool. Brush or drizzle slightly cooled scones with Glaze.

Glaze

Stir together sugar, almond extract, cream and water in a small bowl until smooth.