Cherry Almond Scones
Make your mornings brighter with these soft, buttery lightly sweet cherry almond scones.
Yield: 8-12 scones
  • 2½ cups all purpose flour
  • ¼ cup sugar, plus more for sprinkling
  • 1 tsp baking powder
  • 1 tsp grated lemon zest
  • ¾ tsp kosher salt
  • ¼ tsp baking soda
  • 10 tbsp cold unsalted butter, cut into ½-inch dice
  • ½ cup dried tart cherries, chopped
  • ½ cup sliced blanched almonds, toasted
  • 1 cup buttermilk
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup heavy cream, for brushing
  1. Preheat the oven to 425F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, salt, and baking soda. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse sand. Stir in the cherries and the almonds.
  3. Fold the buttermilk, vanilla extract, and almond extract into the batter with a spatula until it just comes together. Turn out onto a piece of parchment paper and knead the dough together until it is smooth and all the ingredients are incorporated. Pat the dough into a 9-inch round, 1-inch thick circle. Cut the dough into 8-12 wedges, depending on how big you want your scones.
  4. Put the scones on a parchment-lined baking sheet. Brush with the heavy cream and then generously sprinkle with sugar. Bake for 10 minutes. Rotate the pan and then lower the heat to 350, baking for an additional 15 minutes, or until golden brown and cooked through.
  5. Let cool briefly but serve while still warm.
Nutrition Information
Serving size: 1 scone
Recipe by Joanne Eats Well With Others at