Cherry Almond Scones
Serves 8
15 mins prep
30 mins cook
45 mins total
Cherries and almonds flavor these tender cream scones with cherry cream glaze and almond garnish.
2 servings
Cherry almond scones
Cherry almond glaze
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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.
