Perfect Tender Cherry Almond Scones with Vanilla Almond Glaze
These Perfect Tender Cherry Almond Scones are sure to impress. With their rich flavor, soft interior, and crisp golden edges, they make a delightful addition to any breakfast or brunch spread.
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.
Nutrition
Calories: 595kcalCarbohydrates: 82gProtein: 11gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 174mgSodium: 538mgPotassium: 226mgFiber: 3gSugar: 50g
Nutrition Facts
Perfect Tender Cherry Almond Scones with Vanilla Almond Glaze
Amount per Serving
Calories
595
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
174
mg
58
%
Sodium
538
mg
23
%
Potassium
226
mg
6
%
Carbohydrates
82
g
27
%
Fiber
3
g
13
%
Sugar
50
g
56
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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