These Perfect Tender Cherry Almond Scones are flaky and tender, with bursts of sweet cherries and a subtle nutty almond flavor. With their rich buttery flavor, soft interior, and crisp golden edges, they make a delightful addition to any breakfast or brunch spread. Unlike the dry, crumbly scones you might find at coffee shops, these stay moist and buttery for days (though they rarely last that long in my house!). The secret? Cold butter and a light touch when mixing the dough.
My daughter describes scones as "a cookie and a biscuit," and she's absolutely right-at least about American-style scones!
American and British scones are distant cousins with distinct differences in texture, ingredients, and serving traditions. American scones, like these cherry almond beauties, are more decadent and dessert-like. They're typically larger with a triangular shape and have delicious mix-ins folded directly into the dough-fruits, nuts, chocolate chips, or in this case, tart-dried cherries and almond slices. American scones have a higher fat content with more butter and heavy cream, resulting in a richer, more indulgent texture. My recipe takes it a step further with sour cream for an incredibly tender crumb that melts in your mouth. American scones are often finished with sweet glazes or coarse sugar for an added touch of sweetness. So perfect with coffee!
British scones, by contrast, are more elegant and restrained. They're usually round, lightly sweetened, and designed specifically to serve with accompaniments like clotted cream and fruit preserves. British scones contain less butter and typically use milk instead of cream, giving them a lighter, more biscuit-like texture. While British scones are crafted to complement traditional tea service, American scones are substantial enough to be enjoyed as a standalone breakfast treat or satisfying snack.
This recipe is proudly American-style, though I have an appreciation for both. These scones work beautifully as a stand-alone sweet breakfast or as the star of a weekend brunch spread. And while they may seem "fancy," I promise they're anything but complicated! You'll need just a couple of mixing bowls and a spoon-no special equipment required. Simply combine the ingredients, shape into a circle, cut into triangles, chill, then bake. The process is straightforward but the results are extraordinary: sweet but not too sweet, satisfying but not heavy. The true beauty of this recipe lies in the versatility of this basic scone recipe. Once you master the basic technique, you can transform this easy scone recipe into countless flavor variations limited only by your imagination and cravings. From chocolate pecan chunk to lemon blueberry, or cranberry orange - the possibilities are endless!
Looking for more breakfast or brunch recipes? Try these: Jalapeno Popper Hash Brown Breakfast Casserole, Easy Blackberry Vanilla Baked Oatmeal, Southwest Ground Beef & Sweet Potato Hash, Strawberry Waffles, or The Best Fluffy Lemon Buttermilk Pancakes.
Why You'll Love These Scones
- Perfect Texture - Buttery, tender, and never dry.
- Easy to Make - No special equipment is necessary.
- Flavorful - The combination of cherries and almonds is simply irresistible.
- Make-Ahead Friendly - Freeze before baking for fresh scones anytime!
Jump to:
Scone Ingredient Highlights
- Cherries - This recipe is designed for dried cherries. Using Fresh Cherries? Fresh cherries have significantly more moisture than dried, which can make your scone dough too wet. If you want to use fresh cherries, reduce them first by cooking with a little sugar until they release their juices and thicken slightly, then cool completely before folding them into the dough. Alternatively, frozen cherries (thawed and well-drained) can work in a pinch.
- All-Purpose Flour - The base for the perfect scone texture. Check out this article from King Arthur about how to properly measure flour for the best results.
- Leveners - Baking powder and baking soda help the scones rise beautifully.
- Granulated Sugar - Adds just enough sweetness.
- Salt - Enhances all the flavors.
- Unsalted Butter - Cold and cubed for flaky layers.
- Heavy Cream & Sour Cream - For richness and tenderness.
- Egg - Adds structure.
- Almond & Vanilla Extracts - Infuses a warmth and the almond extract gives the scones a beautiful nutty aroma.
- Sliced Almonds - For extra crunch and flavor.
See the recipe card below for quantities.
Step-by-Step Instructions for Cherry Almond Scones
- Step 1: Prep The Sheet Pan & Mix Dry Ingredients: Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2: Cut in the Butter: Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for creating those flaky layers!
- Step 3: Add in Cherries: Fold in the dried cherries into the flour mixture.
- Step 4: Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, sour cream, egg, and almond & vanilla extracts.
- Step 5: Form The Dough: Pour the wet ingredients into the dry and gently mix until just combined. The dough will be shaggy and slightly sticky.
- Step 6: Shape & Cut the Scones: Turn the dough out onto a lightly floured work surface. Lightly press it together, then flatten it into a rough circle. Fold it in half, turn it 90 degrees, and flatten it again. Repeat this process 3-4 times to create layers for extra flakiness. Finally, shape the dough into a 2-inch thick circle. Cut into 8 equal wedges using a sharp knife or a bench scraper and transfer to the parchment-lined baking sheet, leaving about 2 inches between each scone.
- Step 7: Chill then Bake: Place the sheet tray with the scones in the refrigerator for 1 hour or the freezer for 30 minutes. Preheat your oven to 400°F and turn Convection on (200°C), if using an oven that does not have convection, preheat to 425°F. Brush the tops with a little heavy cream and bake for 18-22 minutes, until golden brown.
- Step 8: Glaze & Enjoy: In a dry skillet over medium heat, toast 2 tablespoons sliced almonds until golden and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Mix the base: In a medium bowl, whisk together powdered sugar, 2 tablespoons of milk or cream, vanilla extract, vanilla bean paste (if using), and a pinch of salt until smooth. Adjust consistency: Add more milk/cream as needed to reach the desired consistency. For a thicker glaze that sits on top of the scones, keep it thicker. For a glaze that drips down the sides, add a bit more liquid. Add almonds: Fold in ½ cup of toasted almonds. Let the scones cool slightly before drizzling with vanilla almond glaze. Drizzle: Spoon or pour the glaze over slightly cooled scones, then sprinkle with extra toasted almonds while the glaze is still wet. Allow the glaze to set for 10-15 minutes before serving.
Tips & Variations for Perfect Scones
- Keep everything cold: For the flakiest texture, make sure your butter is very cold. I even chill my flour and mixing bowl when it's warm in my kitchen!
- Don't Overmix - Handle the dough as little as possible for tender scones.
- Freeze for later - These scones freeze beautifully! Freeze them unbaked and add 3-5 minutes to the baking time when ready to enjoy.
- Added Zing - Add orange zest to the dough for a citrus kick.
- Drizzle with Glaze or Sugar - A light vanilla almond glaze adds an extra layer of flavor. Instead of glaze, you can also give the scones a healthy dusting of turbinado sugar after applying the heavy cream, before baking. This creates a beautiful crunchy sweet top.
- Try different dried fruit - While cherries are my favorite, cranberries, blueberries, or chocolate chunks work wonderfully too.
Gluten-Free Scones
- You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum for best results. The texture might be slightly different, but they'll still be delicious. You may need to add 1-2 extra tablespoons of heavy cream as gluten-free flours tend to absorb more moisture.
Serving Suggestions for Cherry Almond Scones
These cherry almond scones are perfect with a cup of coffee or tea. For an extra special brunch, serve them alongside fresh fruit and whipped cream. They're substantial enough to be a grab-and-go breakfast but elegant enough for brunch or tea time.
Equipment
- Large bowl
- Small bowl for wet ingredients
- Measuring cups and spoons
- Pastry cutter or food processor (optional, I prefer using my fingers)
- Baking sheet (sheet pan)
- Parchment paper or silicone baking mat
- Pastry brush for cream wash
- Wire cooling rack
- Sharp knife or bench scraper for cutting scones
- Whisk for making glaze
- Spoon or piping bag for drizzling glaze
Storage Instructions
- Room Temperature - Store in an airtight container for up to 2 days. To refresh them, warm in a 300°F oven for 5-7 minutes.
- Refrigerator - Keep for up to 5 days.
- Freezer - Freeze unbaked scones for up to 3 months and bake as needed.
Make-Ahead Instructions
You can prepare the dough the night before and refrigerate it, shaped but unbaked. In the morning, simply pop them in the oven for fresh scones without the early wake-up time! Or, freeze the unbaked scones. When ready to bake, simply place them straight from the freezer into the oven, adding a couple of extra minutes to the baking time.
FAQ for Cherry Almond Scones
Absolutely! Pecans, walnuts, or hazelnuts would work well in this recipe.
You can substitute extra vanilla extract, though the almond flavor will be less pronounced as it will be in the topping only.
Keep your butter cold, handle the dough as little as possible, and don't skip the layering technique when shaping the dough.
Scone dough should be slightly sticky but still manageable. If it's too sticky to work with, your butter might have been too warm or you may need a bit more flour. Add flour one tablespoon at a time until the dough is workable, being careful not to add too much which can make your scones tough. Chilling the dough for 15-20 minutes can also help firm it up.
The perfect scone should be golden brown around the edges and lightly golden on top. If you insert a toothpick into the center, it should come out clean or with a few moist crumbs. The bottoms should be golden brown but not dark. If your scones are browning too quickly but aren't done in the center, cover them loosely with foil for the remaining baking time.
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Recipe
Perfect Tender Cherry Almond Scones with Vanilla Almond Glaze
Equipment
- Large bowl
- Small bowl for wet ingredients
- Measuring cups and spoons
- Pastry cutter or food processor (optional, I prefer using my fingers)
- Baking sheet (sheet pan)
- Parchment paper or silicone baking mat
- Pastry brush for cream wash
- Wire cooling rack
- Sharp knife or bench scraper for cutting scones
- Whisk for making glaze
- Spoon or piping bag for drizzling glaze
Ingredients
For Cheery Scones
- ½ cup (1 stick) unsalted butter (113 grams) cold and cut into cubes
- 2 ½ cups all-purpose flour (300 grams)
- ½ cup granulated sugar (100 grams)
- 1 ½ tablsepoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream full fat
- ¼ cup heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 5 ounces dried cherries
For Vanilla Almond Topping
- 1 ⅕ cups confectioners sugar
- ½ cup sliced almonds
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk to desired consistency
Instructions
- Step 1: Prep The Sheet Pan & Mix Dry Ingredients: Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2: Cut in the Butter: Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for creating those flaky layers!
- Step 3: Add in Cherries: Fold in the dried cherries into the flour mixture.
- Step 4: Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, sour cream, egg, and almond & vanilla extracts.
- Step 5: Form The Dough: Pour the wet ingredients into the dry and gently mix until just combined. The dough will be shaggy and slightly sticky.
- Step 6: Shape & Cut the Scones: Turn the dough out onto a lightly floured work surface. Lightly press it together, then flatten it into a rough circle. Fold it in half, turn it 90 degrees, and flatten it again. Repeat this process 3-4 times to create layers for extra flakiness. Finally, shape the dough into a 2-inch thick circle. Cut into 8 equal wedges using a sharp knife or a bench scraper and transfer to the parchment-lined baking sheet, leaving about 2 inches between each scone.
- Step 7: Chill then Bake: Place the sheet tray with the scones in the refrigerator for 1 hour or the freezer for 30 minutes. Preheat your oven to 400°F and turn Convection on (200°C), if using an oven that does not have convection, preheat to 425°F. Brush the tops with a little heavy cream and bake for 18-22 minutes, until golden brown.
- Step 8: Glaze & Enjoy: In a dry skillet over medium heat, toast 2 tablespoons sliced almonds until golden and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Mix the base: In a medium bowl, whisk together powdered sugar, 2 tablespoons of milk or cream, vanilla extract, vanilla bean paste (if using), and a pinch of salt until smooth. Adjust consistency: Add more milk/cream as needed to reach the desired consistency. For a thicker glaze that sits on top of the scones, keep it thicker. For a glaze that drips down the sides, add a bit more liquid. Add almonds: Fold in ½ cup of toasted almonds. Let the scones cool slightly before drizzling with vanilla almond glaze. Drizzle: Spoon or pour the glaze over slightly cooled scones, then sprinkle with extra toasted almonds while the glaze is still wet. Allow the glaze to set for 10-15 minutes before serving.
Notes
Storage Instructions
- Room Temperature - Store in an airtight container for up to 2 days. To refresh them, warm in a 300°F oven for 5-7 minutes.
- Refrigerator - Keep for up to 5 days.
- Freezer - Freeze unbaked scones for up to 3 months and bake as needed.
Gluten-Free Scones
- You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum for best results. The texture might be slightly different, but they'll still be delicious. You may need to add 1-2 extra tablespoons of heavy cream as gluten-free flours tend to absorb more moisture.
Tips & Variations for Perfect Scones
- Keep everything cold: For the flakiest texture, make sure your butter is very cold. I even chill my flour and mixing bowl when it's warm in my kitchen!
- Don't Overmix - Handle the dough as little as possible for tender scones.
- Freeze for later - These scones freeze beautifully! Freeze them unbaked and add 3-5 minutes to the baking time when ready to enjoy.
- Added Zing - Add orange zest to the dough for a citrus kick.
- Drizzle with Glaze or Sugar - A light vanilla almond glaze adds an extra layer of flavor. Instead of glaze, you can also give the scones a healthy dusting of turbinado sugar after applying the heavy cream, before baking. This creates a beautiful crunchy sweet top.
- Try different dried fruit - While cherries are my favorite, cranberries, blueberries, or chocolate chunks work wonderfully too.
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