Cherry-Almond Scones

Looking for an easy, whip-it-up breakfast, brunch, or snack idea?
Look no further than my FAVORITE dried cherry scones!
They are simple to make and simply de-lish.
The scone-making process is easier than you think.

Mix the dry ingredients together.
Cut in the butter. I do this with two knives, slicing back and forth.

Add the wet ingredients.

Stir in the dried fruit or nuts.

Shape into a ball on a floured surface, or on a Silpat.

Flatten the dough into a disc and cut into wedges.

Place the wedges on a cookie sheet.

Brush with egg whites, cinnamon-sugar, or whatever the recipe says to put on top.
Bake and Voila! 
**Tip: I even freeze half of them on a cookie sheet before baking and save them in a ziplock for another day.
Cherry-Almond Scones


  • ¾ cup dried sweet cherries
  • 1 cup boiling water
  • 3cups all purpose flour (I often substitute half whole wheat flour, but if you do this, add a bit more liquid.
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup butter, softened
  • 1egg, separated
  • ½ cup sour cream
  • ¾ cup half and half
  • 1 tsp.-2 tsp. almond extract (I LOVE almond flavor, so I go heavy instead of light, but you choose)


  1. Soak cherries in boiling water for 10 minutes. Drain and set aside.
  2. Combine flour, sugar, baking powder, salt and cream of tartar in a large bowl.
  3. Cut in butter with a pastry blender or knife.
  4. Combine egg yolk, sour cream, half and half, and almond extract.
  5. Add to flour mixture and stir until soft dough forms.
  6. Turn out dough onto a well-floured surface and knead gently 6-8 times.
  7. Knead in cherries until evenly distributed.
  8. Divide dough in half and shape into two balls.
  9. Put each ball into a 6-inch circle.
  10. Cut each into 6 wedges with a sharp knife.
  11. Place scones on a lightly greased baking sheet.
  12. Beat egg white until foamy.
  13. Brush the top of the scones with egg white and sprinkle with sugar.
  14. Bake at 400 degrees for 15-20 minutes.
  15. Serves 12
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2 comments… add one
  • The Adventures of Ordy and Joon March 1, 2011, 6:29 pm

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