Almond Cherry Scones
Buttery, flakey, and full of fresh cherries - these are the best cherry scones. This easy recipe comes together quickly thanks to simple ingredients and minimal mixing. Enjoy almond and cherry scones for breakfast or as an afternoon treat.
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ tablespoon lemon zest
- 6 tablespoon unsalted butter cold and cut into pieces
- ⅓ cup almonds chopped
- 1 cup bing cherries pitted and roughly chopped
- ½ teaspoon almond extract
- 1 cup heavy whipping cream cold, plus more for brushing
- turbinado sugar as needed (optional)
Instructions
- Combine the flour, brown sugar, baking powder, salt, and lemon zest in a large bowl.
- Cut the cold butter into the dry ingredients with a pastry blender or two forks until pea-sized pieces remain. Stir in the almonds and cherries until combined.
- Whisk the almond extract into the heavy cream. Pour the wet ingredients into the center of the butter-flour mixture and carefully mix just until a dough starts to form.
- Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together — do not over-mix.
- Portion the dough with a sharp knife or bench scraper into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to chill.
- Preheat the oven to 400° F. Brush the chilled scones with heavy cream and sprinkle them with turbinado sugar. Bake the scones for 20 minutes or until golden brown.
Nutrition
Calories: 438kcalCarbohydrates: 52gProtein: 7gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 56mgSodium: 319mgPotassium: 130mgFiber: 3gSugar: 18gVitamin A: 1238IUVitamin C: 1mgCalcium: 154mgIron: 3mg
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