Last week, I picked up a bag of fresh cherries and was looking for a recipe to make with them. They’re super sweet and delicious to eat alone … but I wanted to do some baking. I had all the ingredients to make scones and I’m so glad I did. This recipe is simple and easy to make.
These scones are on the softer side and not like a traditional drier scone. The bits of cherries are perfect in the scone and I loved the addition of the glaze and crunch of the almonds on top. I’ll definitely be making this recipe again!
3 cups flour
1/4 cup plus 2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter, cubed
1 1/4 cups buttermilk
1 cup quartered cherries
2 cups confectioners’ sugar
3 Tbsp milk or buttermilk
1/2 tsp almond extract
1/2 cup sliced almonds
Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut in the stick of butter into the dry with a pastry knife or two knives in a scissor method. The mixture should like coarse meal. Add the buttermilk and stir until just combined. Fold in the chopped cherries. Be careful not to stir too much or your dough will turn reddish-purple.
Using an ice cream scoop, divide the dough into 16 rounds (eight per baking sheet). Brush the tops with milk and sprinkle sugar over the top. Bake for 20 minutes and then rotate the pans from the top and bottom oven racks. Bake for another 10-15 minutes or until the scones are light golden-brown. Allow to cool 10 minutes on the pan and then transfer to a wire rack to completely cool.
Once the scones are cooled, mix the glaze ingredients, except the almonds, in a small bowl. Drizzle the glaze over the top of the scones and sprinkle with the sliced almonds. Let the glaze dry for 10 minutes and serve. The scones can be stored in an airtight container for up to 5 days.
Source: Table for Two
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