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Almond Cherry Scones

If you missed what this sign is all about well you can read all about it HERE. If you could really care less what this spray painted dollar store tablecloth sign is all about and you just want yourself some tender, full flavored Almond Cherry Scones, that’s fine. I get it.

Proceed for the recipe and directions.
Almond Cherry Scones
2 3/4 cup Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
10 tablespoons cold Butter, cubed
3/4 cup Buttermilk
1 Egg
1/2 cup plain Yogurt (full fat, preferably Greek yogurt)
1 teaspoon Almond Extract
1 cup dried Cherries, roughly chopped
3/4 cup sliced Almonds, (1/2 cup in dough, 1/4 cup for sprinkling on top)
2 tablespoons Milk, for brushing
1 teaspoon Sugar, for dusting

Almond Icing
2 tablespoons Butter melted
1 cup Powdered Sugar
1/2 Almond Extract
2 tablespoons Milk

Combine flour, sugar, baking powder, and salt in a mixing bowl.
Add cold, cubed butter cut in to flour with a pastry cutter.
Flour mixture should be the consistency of oatmeal. It’s Ok if there are a few larger chunks of butter.

In a larger measuring cup or small bowl combine buttermilk, egg, yogurt, and almond extract. Whisk together with a fork.

Create a well in the dry ingredients and pour the wet in to the well.
Take spatula and gently fold wet and dry ingredients together. Stop when half way mixed.
When making scones you want to be very careful not to over mix, they will become tough.
Now you can add the cherries and sliced almond. Continue to fold gently until ingredients are incorporated.

Now it’s time to get your fingers involved. If there is any crumbs that you were unable to incorporate into the dough with the spatula, use your phalanges to bring the dough together.

Then split it into to equal balls.

Get a little flour on your hands and pat the dough into two 8 inch rounds approximately 3/4 inch thick.

Place them on a parchment paper lined baking sheet.
Brush with milk.
Sprinkle with the 1/4 cup portion of the almond slices, and then with sugar, half teaspoon per round. Just enough sugar to give them a nice sparkle.
Now take a very large knife and cut into 4 or 6 pie pieces.

Now preheat your oven to 425 degrees. Place the baking sheet in freezer while oven heats up, for about 15 minutes. This step helps the scones to rise and be come fluffier while baking. You may skip this step if you like. Hey they’re your scones!

Remove dough from freezer and place in oven for 25 minutes.

Prepare icing by melting butter in measuring cup, add powdered sugar, almond extract and milk stir together. I just used my measuring spoon to stir ingredients into a glaze. See how runny it is. Perfect for drizzling!!!

Remove scones from oven. Pick up parchment paper on both ends and remove from baking sheet to counter top or cooling rack. You want to stop the baking process. If they are on a hot pan they will continue to bake.

Heaven HELP me! Drizzle the Almond Icing over the warm scones. ALL of it. Every last drop.

There you have it Big D’s Almond Cherry Birthday Scones. A peace offering so to speak.

These would be luverly with your Saturday morning coffee. They are really quite easy you could probably whip yourself up a batch lickety split before your chitlin’s get up in the morning!
Have a great weekend!
This recipe is included in Quit Eating Outs Saturday Recipe Swap! Go check out Kim’s blog for many more great cooking ideas!
I LUV you ALL!! THANKS for reading!!

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  1. These look yummy! I might try these this evening to take to Sunday School tomorrow. Thanks for sharing!!