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The BEST Cherry-Almond Scones

April 19, 2019

These cherry scones with slight almond overtones are the best scones you will ever try! I’ve been making them for years and no other recipe I’ve ever tried has compared.

If you need a quick and easy whip-it-up breakfast, brunch, or tea time idea, these are your answer.

Scones are easy to make, yet impressive to those who sit at your table. A perfect combination! I always make extra to give away or to freeze.

Scones are fun to make with kids, or with people just learning how to cook. They don’t take long and introduce the basic elements of baking. Plus, most people love the simple taste of a breakfast scone.

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The BEST Cherry-Almond Scones

Slightly sweet and slightly tangy, these scones will be the tastiest item at your table. Make extra – people will want them!

  • Author: Krista Gilbert
  • Prep Time: 20 min.
  • Cook Time: 15 min.
  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • ¾ cup dried sweet cherries
  • 1 cup boiling water
  • 3cups all purpose flour 
  • 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)

Instructions

Optional:  Soak dried cherries in hot water for 10 minutes

Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and cream of tartar in a large bowl.  Cut in the butter a pastry blender or knife.

Combine the sour cream, egg yolk, half and half and almond extract in a bowl.

Make a well in the dry ingredients and pour in the wet ingredients.  Stir until a soft dough forms. 

Turn out dough onto a well floured surface and gently knead 6-8 times.  Do not over knead. 

Knead in cherries until well incorporated.

Divide dough in half and shape into two balls. 

Roll each dough into a six inch circle.

Cut into six wedges with a sharp knife.  

Place cut wedges onto parchment.  

Beat the egg white until foamy.  Brush the top of each scone with the egg white.  Sprinkle each piece with sugar.  

Bake at 400 degrees for 15 min. or until edges are browned.

Nutrition

  • Serving Size: 12

Keywords: Scones, breakfast, brunch, tea time

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