Tender, flaky scones, infused with almond extract and loaded with maraschino cherries, these Cherry Almond Scones are also topped with a cherry-almond glaze! They're ready in about 45 minutes, start to finish, so you can have homemade, fresh-from-the-oven Cherry Almond Scones whenever your heart desires!
In a large bowl, combine flour, sugar, and baking powder.
Using a pastry blender or a knife, cut in butter until mixture is crumbly.
Add slivered almonds and minced cherries, tossing to combine.
In a small bowl, stir together eggs, heavy cream, and almond extract.
Make a well in the center of the flour mixture, and pour the egg mixture into the well. Stir until just combined.
Turn dough out onto a floured surface, and knead dough 5 or 6 times, slowly forming it into a large ball.
Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 3/4-inch thick.
Cut into 8 wedges, and gently pull the wedges slightly apart.
Using the remaining 2 tbsp. heavy cream, brush each scone lightly. Sprinkle each scone with turbinado sugar.
Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.
Remove to a wire rack to cool.
In a medium bowl, whisk together butter, maraschino cherry juice, almond extract, and powdered sugar.
Drizzle over cooled scones. Allow to set. Serve.