Cherry Almond Scones with Almond Glaze

Cherry Almond Scones with Almond Glaze ingredients

• 2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, cold and cubed
• 1/2 cup Heavy cream or whole milk
• 1 Large egg
• 1/2 tsp Almond extract
• 1/2 cup Dried cherries, chopped
• 1/4 cup Sliced almonds
• 1 cup Powdered sugar
• 1/4 tsp Almond extract
• 2-3 tbsp Milk

Watch how to make Cherry Almond Scones with Almond Glaze

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Cherry Almond Scones with Almond Glaze

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together 1/2 cup heavy cream or whole milk, 1 large egg, and 1/2 teaspoon almond extract.
5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined and a shaggy dough forms; be careful not to overmix. Fold in 1/2 cup chopped dried cherries and 1/4 cup sliced almonds.
6. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat it into a 7-8 inch round, about 1-inch thick. Avoid overworking the dough, which can lead to tough scones.
7. Using a sharp knife or bench scraper, cut the round into 8 wedges. Arrange the wedges on the prepared baking sheet, leaving about an inch between each scone.
8. Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. Transfer the baked scones to a wire rack to cool slightly.
9. While the scones cool, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 1/4 teaspoon almond extract, and 2-3 tablespoons milk, adding a little more milk if needed, until a smooth, pourable consistency is reached.
10. Once the scones have cooled for about 10-15 minutes, drizzle the almond glaze generously over the tops. Serve warm or at room temperature.

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