A delicious cherry almond scone recipe that makes eight perfect triangle scones. Use the basic scone recipe and make it your own by adding your favorite fruit and nuts. You can have fresh baked scones in no time!
If you love scones, this post is for you! A scone is very much like a biscuit, but with more sweetness, and additional ingredients. Scones are a very old and traditional staple of tea time in the United Kingdom, which is where they originated. Here in the United States, we mostly eat scones as a breakfast pastry. No matter when you eat them, they are delicious and filling. Along with my own cherry almond scone recipe, I’m teaming up with Yvonne, from StoneGable, who is sharing a favorite scone recipe as well. More on that later.
How is “scone” pronounced?
The answer to that question is found in the geography of the UK. If you are a Downton Abbey fan, you might remember that the show took place in North Yorkshire, and the writers rhymed “scone” with “gone.” After doing a little research, I discovered that the northern regions of England, Scotland, and Northern Ireland rhyme “scone” with “gone.” So the Downton Abbey writers clearly knew what they were doing. Southern Ireland rhymes it with “bone,” and the rest of England is a mixture. In the US, we mostly rhyme “scone” with “bone,” but if you ever hear the alternate pronunciation, it’s correct too!
Making scones is not an exact science. Some recipes call for an egg, which makes a denser scone, and some do not. The amount of sugar varies, and so does the amount of butter. The cherry almond scone recipe I’m sharing today is my favorite version for scone dough. I like to add an egg for binding purposes, and I like a full stick of butter. The basic scone recipe included below can be easily varied by changing the add-ins. Fresh or dried berries work beautifully, as well as any type of nut.
Cherry Almond Scone Recipe: Tips for the Best Scones
- Every oven has a mind of its own, so make sure and watch the scones at the end of the baking time. Each batch of scones I make bakes a bit differently. The baking time depends on the thickness of the scones, and how cold the butter is. For the baking time, set your timer for 20 minutes, but keep an eye on your oven. The scones are done when they are light golden around the edges. My batches of scones take between 22 and 25 minutes.
- It’s very important to NOT skip the refrigeration step before baking. After rolling, cutting, and handling, the butter in the dough is nearly melted. By popping the scones in the refrigerator, the butter hardens again, and then melts in the oven. This produces a very flaky and light scone.
- The scone dough can be adjusted after it’s all mixed together. If it’s too dry, just add a tablespoon or two of whipping cream. If it’s too wet, simply add more flour.
Can Scone Dough be Frozen?
Yes! Mix the dough and cut out the scones. Wrap the scones in wax or parchment paper, and then place them in a resealable freezer bag. When you are ready, simply thaw and bake.
Click the link below for a strawberry scones recipe I shared a few years ago. There is no egg, but there’s more whipping cream.
Cherry Almond Scone Recipe
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
- 8 tablespoons cold butter, diced
- 1 large egg
- 1/2 cup whipping cream
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup dried cherries
- Dice a stick of butter and place back in the refrigerator.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a small mixing bowl, beat together the egg, whipping cream, and almond extract. Set aside.
- Remove the butter from the refrigerato,r and using a pastry blender, cut it into the flour mixture. (You will have small chunks of butter. That's fine.)
- Pour the whipping cream mixture into the flour/butter mixture.
- Stir with a large spatula until the liquid is incorporated into the flour.
- Add the dried cherries & almonds, and mix one more time.
- Put the dough out onto a cutting board that's sprinkled with a little flour.
- Using your hands, mold the dough together, and begin shaping into a disc.
- Use a rolling pin to flatten the disc so it measures 8 to 9 inches in diameter.
- With a large sharp knife, cut the disc into eight sections.
- Place the sections on a cookie sheet lined with parchment paper, at least 2 inches apart.
- Refrigerate the cookie sheet for 30 minutes.
- When the refrigeration time is almost over, preheat your oven to 400 degrees F.
- Remove the scones from the refrigerator. Brush with more whipping cream, and sprinkle with sanding sugar if desired.
- Place the cold cookie sheet in the oven.
- Bake for 20 to 25 minutes, watching closely at the end. Scones should be golden around the edges.
- Remove to a cooling rack. Serve warm or at room temperature.
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My Favorite Kitchen Tools
Before you go, take a look at these Maple Glazed Banana Bread Scones from Yvonne!