Easy Scone Recipe with Cherries + Almonds

A delicious and easy 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.

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What is a scone?

A scone is similar to a biscuit, but it’s usually a bit sweeter and often includes ingredients like fruit, nuts, or flavorings. Scones are a traditional part of tea time in the United Kingdom, and they are believed to have originated in Scotland. In the United States, scones are most often enjoyed as a breakfast pastry. No matter when they’re served, they are hearty and satisfying. While there are many variations, most scone recipes include flour, butter, and a liquid like cream or milk. Some recipes use an egg for a slightly richer texture, while others do not, and the amount of sugar can vary depending on how sweet the scones are meant to be.

How is “scone” pronounced?

The pronunciation of “scone” depends on where you are located. In parts of the United Kingdom, especially Scotland and northern England, it often rhymes with “gone.” In southern England and Ireland, it’s more commonly pronounced to rhyme with “bone.” In the United States, most people say “scone” so it rhymes with “bone,” but both pronunciations are considered correct. You may hear either version depending on regional preference, and there isn’t one single “right” way to say it. If you’ve watched Downton Abbey, you may have heard it pronounced to rhyme with “gone,” which reflects the northern England usage.

Why This Recipe Works

This easy recipe for making scones features one of two ways to make scone dough. You can add an egg, or not. I like to add an egg for binding purposes, plus the egg adds moistness. This basic scone recipe can be easily varied by changing the add-ins. (See Variations.) This easy scone recipe consists of 7 main ingredients. The flavor of a scone is determined by the extra added ingredients. For example, if you want a savory scone, add freshly chopped herbs and cheddar cheese. For a sweet scone, add fresh or dried fruit. For a dessert scone, add semi-sweet or white chocolate chips.

How to Make Scones

• 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 cutter, cut it into the dry ingredients. (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 lightly floured surface.
• 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 baking tray 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.

Variations

• The dried cherries can be swapped out with any other kind of dried fruit: raisins, dried cranberries, pitted and minced dates.
• Swap out the almonds with any type of chopped nut: pecans, walnuts, hazelnuts.
• A glaze drizzled over the cooled scones adds sweetness and extra moisture.

How to Make Glaze for Scones

Mix one cup of powdered sugar with 2 tablespoons milk, and 1 teaspoon of vanilla extract. Whisk until combined. The glaze should pour, but it should not be runny. To make it thicker, add more powdered sugar. To thin it, add more milk.

Easy Scone Recipe Tips

• 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, light, and tender 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. 

Handy Kitchen Tools

• Goldtouch baking sheet
• large Pyrex bowl & measuring cup set
• dough cutter/blender
• cooling rack
• parchment paper