From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Cherry Almond Scones

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The Cherry Almond Scones are a very “yummy” scone. The almonds sprinkled on top adds a very nice crunch.   I have also substituted dried cranberry-raspberry in place of the cherries.

Cherry Almond Scone Recipe

Mix together:
2 ¼ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 tbsp orange zest

Using a pastry blender, fork or food processor, cut into flour mixture:
1 stick of butter (I usually use less butter)

½ cup dried cherries (soaked in water a few minutes till they puff up)
1/3 cup toasted almond slices

Whisk together and then add to dry ingredients:
¾ cup heavy cream (or half and half)
1 extra-large egg
1 tsp almond extract
½ tsp vanilla extract

If the dough is crumbly, add more cream until it comes together.   Turn the dough out on a lightly floured surface and knead very gently.   Try to limit your touching the dough so that it does not get tough.   Shape into a circle and cut into wedges and place on a greased pan.

You may brush the top of the scones with a mixture of:
1 egg and 1 tsp water
or melted butter.

Sprinkle with almond slices and a little sugar.

I place the scones in the refrigerator until I am ready to bake.

Bake for 18-20 min or until golden in a 350-375 deg oven.

Combine and drizzle over the warm scones (opt):
1 cup powdered sugar
1 tsp orange zest
2 tbsp orange juice

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