One fresh cherry almond scone please!
These scones are my absolute favorite! I prefer them to be made with fresh cherries but dried can be used. One of the things I really like about these scones is that they are rustic looking because they are not cut into triangles or circles.
This time of year when cherries are in season is the only time I make them. The fresh cherries contribute to making this scone an excellent one.
Cherry and almond is probably one of the greatest flavor combinations! They’re so moist and so DELICIOUS!
These past few weeks have been pretty busy and a little crazy so I haven’t gotten to post anything. I had a cake project assignment and my practical for my cake decorating class, which ended up turning out fantastic. For my FIRST cake that I ever stacked and covered in fondant, I was very happy! I know it’s not perfect but the overall look of it was exactly what I envisioned. I made chocolate cake with white chocolate vanilla bean mousse, and vanilla bean Italian buttercream. It’s so yummy!
Here’s the recipe:
2 ½ cups AP flour
½ cup whole wheat flour
¼ cup plus 2 Tbsp. granulated sugar
1 Tbsp. Baking powder
½ tsp. baking soda
½ tsp. salt
1 stick cold, unsalted butter, cubed
1 ¼ cup buttermilk plus 1-2 Tbsp. for brushing the tops
1 -1 ½ tsp. pure almond extract
1 cup fresh cherries quartered or halved
2 Tbsp. granulated sugar for topping
About ¼-1/2 cup powdered sugar
Add milk or water as needed for desired consistency
Add a few drops of pure almond extract to taste
½ cup sliced almonds, toasted for topping
- Preheat the oven to 400 degrees Fahrenheit. Line 1 to 2 baking sheets with parchment depending on pan size and desired scone size. My scones were a little bigger and yielded 10 scones so I only used one baking sheet.
- In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix ingredients together.
- Cut up the cherries and remove pits with a paring knife. Or if you have a cherry pitter that can be used. Set aside
- Measure buttermilk and add almond extract to the buttermilk.
- Cut up the butter into small chunks and add to the flour. A pastry cutter, fork, or your hands can but used to cut in the butter. Work the butter into the dry ingredients until the butter is about pea sized or a little bigger. Add the cherries to the large bowl with the dry ingredients and butter. Mix them gently to coat them with flour.
- Add the buttermilk and almond extract mixture. Stir carefully so the cherries don’t get smashed. Mix until combined.
- A cookie or muffin scoop can be used, but I used my hands and made them about the size of a tennis ball. They were quite large so make them smaller if you want. I got about 10 scones with the size I made them. Brush with extra buttermilk or milk and sprinkle with about 1-2 Tbsp. granulated sugar.
- Bake for 18-21 minutes if they are tennis ball size. If they are smaller they will probably bake for 10-15 minutes. There done when they get a little brown on top and the bottoms are lightly browned.
- Once the scones are cooled, prepare the flat icing and drizzle it over the tops. Sprinkle the toasted almonds over the top.
**This recipe has been adapted and changed from other similar recipes.