We love how Cherry and Almond Scones deliver a irresistible mix of tart cherries and crunchy almonds, turning a simple British classic into a delightful treat. These scones have been a staple in our kitchen for cozy mornings or afternoon teas, blending tradition with fresh flavors that everyone craves.
Baking them is easier than you think, and we’re here to share our foolproof tips to make yours turn out perfectly golden every time. Dive in and discover why this recipe has become our go-to for sharing with friends.
Ingredients
To craft our irresistible Cherry and Almond Scones, we start by assembling these essential ingredients. We’ve organized them in the order they’re typically used, with prep notes for precision.
- 2 cups all-purpose flour: Sifted, as the base for our flaky scones.
- 1/4 cup granulated sugar: For a touch of sweetness that balances the tart cherries.
- 1 tablespoon baking powder: Ensures our scones rise perfectly.
- 1/2 teaspoon salt: Enhances the flavors of almonds and cherries.
- 1/2 cup cold unsalted butter, cubed: Keeps the dough tender—chill it if needed.
- 1/2 cup milk: Whole milk works best for a creamy texture.
- 1 large egg: Beaten, to bind the ingredients together.
- 1 teaspoon almond extract: Adds a nutty depth that complements the almonds.
- 1 cup dried cherries: Pitted and chopped, for that signature tart burst.
- 1/2 cup sliced almonds: Toasted lightly for extra crunch in every bite.
Equipment Needed
Before we mix our carefully selected ingredients for these Cherry and Almond Scones, let’s gather the essential equipment to ensure a seamless baking experience. Having the right tools at hand allows us to achieve that perfect golden crust and tender interior we’re known for in our recipes.
We recommend the following equipment, organized by their role in the process:
- Mixing Bowls: Two medium-sized bowls—one for dry ingredients like flour and baking powder, and another for wet components such as milk and egg—to keep everything organized and prevent cross-contamination.
- Baking Sheet: A standard half-sheet pan lined with parchment paper for even baking and easy cleanup; this helps our scones bake uniformly without sticking.
- Pastry Cutter or Fork: Ideal for cutting cold unsalted butter into the flour mixture; we find this tool crucial for creating those flaky layers that make scones irresistible.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and spoons (for baking powder and salt) to guarantee accurate measurements, as precision is key to our foolproof results.
- Rolling Pin: Used to gently roll out the dough to about 1-inch thickness; we prefer a non-stick one to avoid adding extra flour that could alter the texture.
- Pastry Brush: For applying an egg wash if desired, giving our scones a shiny, professional finish.
- Oven and Timer: A conventional oven preheated to 425°F (218°C) with a reliable timer to bake the scones for 12-15 minutes; this ensures they emerge perfectly golden without overcooking.
- Cooling Rack: Essential for letting the scones cool evenly after baking, preserving their crunchy exterior and moist center.
With this equipment prepared, we’re all set to transition smoothly into the preparation steps, making our Cherry and Almond Scones baking adventure both efficient and enjoyable.
Instructions
Now that we have gathered our ingredients and set up our equipment, let’s guide you through baking our irresistible Cherry and Almond Scones with straightforward, foolproof steps. We’ll ensure each stage delivers that perfect flaky texture and burst of tart cherry and nutty almond flavors.
Prepare Ingredients
Before we begin mixing, it’s essential to prepare our ingredients for efficiency and accuracy. Start by measuring 2 cups of all-purpose flour, sifting it into a medium bowl to remove lumps and promote even rising. Next, chop 1 cup of dried cherries into smaller pieces if they’re large, and toast ½ cup of sliced almonds in a dry skillet over medium heat for 3-5 minutes until fragrant—this enhances their crunchy, nutty essence and prevents sogginess in the scones. In another bowl, whisk together ½ cup of cold milk and 1 large egg until well combined, then stir in 1 teaspoon of almond extract for that signature aromatic depth. Having everything prepped ensures our dough comes together smoothly and quickly.
Mix Dough
With ingredients ready, we now mix the dough to create a tender base that highlights the cherries and almonds. In a large mixing bowl, combine the sifted flour with ¼ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt—stir these dry ingredients vigorously to distribute the leavening agents evenly for a light, airy rise. Using a pastry cutter or fork, cut in 6 tablespoons of cold unsalted butter (cut into small cubes) until the mixture resembles coarse crumbs—this step is crucial as it traps air pockets, yielding those signature flaky layers. Gradually pour in the milk-egg mixture, stirring gently with a fork until just combined, then fold in the chopped cherries and toasted almonds to infuse bursts of tartness and crunch. Be careful not to overmix; stop as soon as the dough holds together for the best tender, golden results.
Shape and Bake
Finally, we shape and bake the scones to achieve that irresistible golden crust and soft interior. On a lightly floured surface, turn out the dough and knead it gently 2-3 times to bring it together, then roll it into a ¾-inch-thick circle—aim for uniformity to ensure even baking. Use a sharp knife or biscuit cutter to slice the dough into 8 wedges, placing them 2 inches apart on a parchment-lined baking sheet. Brush the tops with a beaten egg wash (from 1 egg) and sprinkle with extra sliced almonds for added visual appeal and texture. Preheat your oven to 425°F (218°C) and bake for 15-18 minutes until the scones are golden brown and emit a warm, almond-scented aroma. Transfer them to a cooling rack immediately to prevent sogginess, allowing them to cool for 10 minutes before serving.
Make-Ahead Tips
As we wrap up our baking adventure with Cherry and Almond Scones, we know life gets busy, so let’s dive into our favorite make-ahead strategies to keep these treats fresh and flavorful without the last-minute rush. These tips build on the straightforward instructions we’ve shared, ensuring you can enjoy that perfect golden crust and the irresistible burst of tart cherries and crunchy almonds whenever the craving hits.
Preparing the Dough in Advance
We recommend mixing the dough up to 24 hours ahead for maximum convenience. After combining the dry ingredients, butter, and wet components as outlined in our recipe, shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it. This step allows the flavors of the almond extract and dried cherries to meld beautifully, resulting in scones that taste even more aromatic and tender when baked fresh the next day.
Freezing Unbaked Scones
For longer storage, freezing unbaked scones is a game-changer and helps preserve that light, flaky texture we all love. Once you’ve cut the dough into wedges, place them on a parchment-lined baking sheet and freeze until solid—about 1 to 2 hours. Then, transfer the frozen scones to a freezer-safe bag or container for up to 3 months. When ready to bake, simply preheat your oven to 425°F (218°C) and add 2–5 minutes to the baking time for a warm, golden result straight from the freezer. This method ensures your scones emerge with the same delightful crunch of toasted almonds and juicy cherries as if made fresh.
Storing Baked Scones
If you’ve baked a batch ahead, let the scones cool completely on a wire rack before storing. Place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain their moist interior and prevent sogginess. For the best reheating, pop them in a 350°F (177°C) oven for 5–7 minutes until warmed through, reviving that fresh-baked aroma and crisp edges for your cozy morning routine.
Additional Tips for Optimal Results
To keep things simple, here’s a quick list of our top make-ahead essentials:
- Toast almonds in advance: Roast sliced almonds on a baking sheet at 350°F (177°C) for 5–7 minutes until golden, then store in an airtight jar for up to a week. This enhances their nutty flavor without last-minute prep.
- Chop cherries ahead: Dice dried cherries and keep them in a sealed bag in the fridge for up to 3 days, so they’re ready to fold into the dough for that perfect tart contrast.
- Measure ingredients nightly: Prep your dry mix (flour, sugar, baking powder, and salt) in a bowl and cover it—the next morning, you’ll be steps ahead to create scones that impress.
By following these strategies, we guarantee your Cherry and Almond Scones stay as irresistible as ever, making them a staple for spontaneous brunches or afternoon teas.
Conclusion
We’ve loved sharing this Cherry and Almond Scones recipe with you
as it’s become a staple in our kitchen for quick treats.
Baking these brings joy to any gathering
and lets you experiment with flavors that feel fresh every time.
Remember we’re here to inspire your baking adventures
so grab those ingredients and enjoy the perfect scone.
Frequently Asked Questions
What are the main ingredients for Cherry and Almond Scones?
The key ingredients include all-purpose flour, granulated sugar, baking powder, salt, cold unsalted butter, milk, a large egg, almond extract, dried cherries, and sliced almonds. These combine to create a tender texture and balanced sweet-tart flavor, making the scones irresistible for breakfast or tea.
What equipment do I need to bake Cherry and Almond Scones?
You’ll need two medium mixing bowls, a baking sheet with parchment paper, a pastry cutter or fork, measuring cups and spoons, a rolling pin, a pastry brush for egg wash, an oven preheated to 425°F (218°C), and a cooling rack. This setup ensures easy preparation and perfect results every time.
How do I make Cherry and Almond Scones?
Start by sifting flour and mixing dry ingredients with cold butter until crumbly. Add wet ingredients, dried cherries, and almonds without overmixing. Shape into wedges, brush with egg wash, and bake at 425°F for about 15-20 minutes until golden. Let cool on a rack for the best texture and flavor.
Can I prepare Cherry and Almond Scones dough in advance?
Yes, you can make the dough up to 24 hours ahead and refrigerate it to let flavors meld. For longer storage, freeze unbaked scones and bake from frozen, adding a few extra minutes. This makes them ideal for quick brunches or teas without the rush.
How should I store baked Cherry and Almond Scones?
Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness. For longer preservation, freeze them for up to 3 months and reheat in the oven. Always let them cool completely before storing to keep the texture tender.