This Cherry Almond Scones recipe features cherries and almond extract to flavor these tender cream scones with a cherry almond cream glaze. These easy breakfast scones are the perfect way to use up cherries, either fresh, frozen or dried.
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These scones were inspired by my recent Cherry Almond Coffee Cake. I couldn’t get enough of the two flavors together so I had to develop another little breakfast pastry recipe. I also wanted to make something even easier, and my go-to for that will always be scones.
I used the base recipe from my Raspberry Cream Scones, and gave them a cherry almond makeover. It is also the same base I used for my Blueberry White Chocolate Scones, if you have blueberries to use up instead.
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Why you'll love this recipe
- This recipe is adaptable. For example, you can use fresh, frozen or dried cherries.
- Scones are a quick recipe. There’s no proofing or chilling time required.
- There’s cherry and almond in the scones and the glaze, maximizing the cherry and almond flavor.
- This is a no stand mixer scone recipe.
Ingredients
- I used cherries and almond extract to flavor the scones and the glaze.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt balances the flavor profile.
- Butter brings richness to the scones and glaze.
- Baking soda and baking powder give rise to the scones.
- Granulated sugar and powdered sugar sweeten the scones.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
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- No almond — omit the almond extract or swap with vanilla extract.
- Fresh cherries — swap fresh for dried in the scone dough without issue. If using fresh cherries for the glaze you may need to heat them in the microwave or on the stovetop to release more of their juice for the flavor and color of the glaze.
- Another fruit — swap cherries for another fruit.
- No glaze — omit the glaze or skip the cherry part to make it easier.
- Lemon — add lemon zest to the scone dough and glaze.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make cherry almond scones
Step 1: Preheat the oven to 375°F. Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine. Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the frozen cherries and toss to coat in the flour. In a separate bowl whisk to combine the egg, almond extract and the heavy cream. Pour into the dry ingredients. Mix just until combined. Dump the dough onto a floured surface. Pat into a 1-inch thick disc.
Step 2: Use a bench scraper or sharp knife to cut into 8 triangle segments. Place on parchment-lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired. If the scones got too warm or sat too long, you may want to freeze them for 10 minutes before baking so they do not spread too much. Bake for 25-30 minutes, or 30-34 mins if using a scone pan. Transfer to a cooling rack and let cool before glazing.
Step 3: Combine the warmed cream and thawed previously frozen cherries**. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the cherries. Strain the mixture through a fine mesh sieve and discard the cherry pulp. To the strained cherry cream, add the melted butter and almond extract. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps. Add more powdered sugar, as needed, to thicken to your liking.
Step 4: Pipe or spoon the glaze over scones. Garnish with sliced almonds, if desired. Serve the same day.
Hot tips
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350°F.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
- If you use baking powder that is not aluminum free, it can react with the acidic cherries to cause discoloration and a metallic taste. Whole Foods sells an aluminum-free baking powder.
Recipe FAQs
Store scones in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4 days.
Yes, you can swap for fresh cherries with no issue in the scone dough (just see the notes section about freezing them briefly first). If using fresh cherries for the glaze you may need to heat them in the microwave or on the stovetop to release more of their juice for the flavor and color of the glaze. Thawed previously frozen cherries tend to have more juice which lends to working well in the glaze recipe.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time and keep an eye on them.
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Lastly, if you make this Cherry Almond Scones recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Cherry Almond Scones
Ingredients
Cherry almond scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder aluminum free*
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter chilled, cut into ½-inch pieces (113g, 1 stick)
- 200 g cherries frozen**, quartered (about 1 cup)
- 1 large egg
- 2 teaspoon almond extract
- 1¼ cups heavy cream plus more for brushing
- raw sugar optional, for sprinkling
Cherry almond glaze
- 2 tablespoon heavy cream warmed
- ¼ cup frozen cherries thawed (40g) ***see notes if using fresh cherries
- 1 tablespoon unsalted butter melted
- 1 teaspoon almond extract
- 1 cup powdered sugar (125g) plus more as needed
- 2 tablespoon sliced almonds
Instructions
Do ahead
- If using a scone pan, grease each cavity. If not, line a large baking sheet with parchment.
Make the scones
- Preheat the oven to 375°F.
- Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the frozen cherries and toss to coat in the flour.
- In a separate bowl whisk to combine the egg, almond extract and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired. If the scones got too warm or sat too long, you may want to freeze them for 10 minutes before baking so they do not spread too much.
- Bake for 25-30 minutes, or 30-34 mins if using a scone pan. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- Combine the warmed cream and thawed previously frozen cherries**. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the cherries. Strain the mixture through a fine mesh sieve and discard the cherry pulp.
- To the strained cherry cream, add the melted butter and almond extract. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps. Add more powdered sugar, as needed, to thicken to your liking.
- Pipe or spoon the glaze over scones. Garnish with sliced almonds, if desired. Serve the same day.
Really yummy recipe! Cherry and almond go so well together!
Hi Ana! Thank you so much for making them and leaving a comment. It means so much!