Dried Cherry and Almond Scones
Flaky, golden, and bursting with flavor, these Dried Cherry and Almond Scones are the perfect combination of sweet and nutty. Made with plump dried cherries and lightly toasted slivered almonds, these scones offer a delightful contrast of textures in every bite. A touch of vanilla and a sprinkle of coarse sugar on top add warmth and a hint of crunch, taking these classic treats to the next level. With a simple preparation process that combines buttery richness and a delicate crumb, they’re ideal for breakfast, brunch, or an afternoon snack. Serve them warm with butter, jam, or clotted cream for an irresistible homemade indulgence. Ready in just over 30 minutes, this recipe is a must-try for scone lovers seeking a bakery-quality treat at home. Perfect for entertaining or a cozy morning pick-me-up!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup dried cherries
- 0.5 cup slivered almonds, lightly toasted
- 0.66 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the dried cherries and toasted slivered almonds, ensuring they're evenly distributed.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and stir gently with a wooden spoon or spatula until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times to bring it together, then pat it into a circle about 1-inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the beaten egg to create a golden finish. If desired, sprinkle coarse sugar on top for added sweetness and crunch.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm or at room temperature, with butter, jam, or clotted cream if desired.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 70.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
