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Cherry Almond Scones

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!

Course Breakfast - scones
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Author Sarah

Ingredients

For scones:

  • 2 1/2 cups all-purpose flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 cup butter very cold or frozen
  • 1/2 cup slivered almonds
  • 2 10 oz. jars maraschino cherries drained (reserve juice for glaze), patted dry, minced
  • 2 large eggs
  • 1/2 cup heavy cream or eggnog
  • 2 tsp. almond extract
  • 2 tbsp. heavy cream
  • 2 tbsp. turbinado sugar for sprinkling

For glaze:

  • 1/4 cup butter melted
  • 1/2 cup maraschino cherry juice
  • 1 tsp. almond extract
  • 3 cups powdered sugar

Instructions

For scones:

  1. In a large bowl, combine flour, sugar, and baking powder.

  2. Using a pastry blender or a knife, cut in butter until mixture is crumbly.

  3. Add slivered almonds and minced cherries, tossing to combine.

  4. In a small bowl, stir together eggs, heavy cream, and almond extract.

  5. Make a well in the center of the flour mixture, and pour the egg mixture into the well. Stir until just combined.

  6. Turn dough out onto a floured surface, and knead dough 5 or 6 times, slowly forming it into a large ball.

  7. Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 3/4-inch thick.

  8. Cut into 8 wedges, and gently pull the wedges slightly apart.

  9. Using the remaining 2 tbsp. heavy cream, brush each scone lightly. Sprinkle each scone with turbinado sugar.

  10. Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.

  11. Remove to a wire rack to cool.

For glaze:

  1. In a medium bowl, whisk together butter, maraschino cherry juice, almond extract, and powdered sugar.

  2. Drizzle over cooled scones. Allow to set. Serve.