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Cherry Almond Scones



  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced
  • 1/2 cup dried cherries, coarsely chopped
  • 1/2 cup sliced blanched almonds, toasted and cooled
  • 3/4 cup buttermilk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

For brushing the scones

  • 1/4 cup heavy cream
  • 1/4 cup sugar


  1. Heat the oven to 425 degrees F.
  2. In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, and baking soda.
  3. Cut the butter into dry mixture, using a pastry blender or two knives, until the mixture looks like coarse cornmeal.
  4. Mix in the cherries and almonds.
  5. Gradually pour in the buttermilk and extracts and mix with a wooden spoon or a rubber spatula until the dough just comes together. Do not over-mix.
  6. Turn out the dough onto a lightly floured work surface and pat it with your hands into a 9-inch round about 1-inch thick. Cut the dough into 8 wedges with a floured knife or metal board scraper. Place the scones on a parchment paper-linked baking sheet.
  7. Brush them with the heavy cream and generously sprinkle them with the sugar.
  8. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and finish baking until golden brown and cooked through, about 15 minutes.
  9. Serve warm with butter and honey or jam, if desired.

Makes 8 scones.

To toast nuts and seeds: Place the almonds in a heavy skillet over medium heat for a few minutes, tossing, and stirring constantly until they brown lightly and give off a toasted aroma.

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