Cherry Almond Scones

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Cherry almond scones

It’s cherry season! A couple of years ago we joined a CSA (community supported agriculture.) Every week a local farm delivered a box of their fresh produce. It was awesome!  One thing that our particular farm grew was a lot of fruit including cherries. Every week we got a huge sack of cherries. Different varieties every week. They were so delicious! We got a little overwhelmed just eating the cherries. We couldn’t keep up. So I started looking for other ways to use fresh cherries. Cherry Almond Scones are my favorite recipe that came from the cherry boom. The chunks of fresh cherries match with the almond extract, it’s a match made in Heaven. I love these, my kids love these. (I may or may not have made them two days in a row this week.)

It wasn’t until we stopped doing the CSA (since our neighborhood garden was up and running,) that I realized that fresh cherries are super expensive. I bought a bag and only realized during checkout that the little bag was $15.00. Holy mackerel!

I’m trying to convince the Strong Man that we need to plant  a cherry tree, so I can have my very own backyard cherry season. (Luckily I had a friend offer me the use of her cherry tree this year. Hurrah!)

Alrighty then. Ready to make the most delicious scones known to human kind?

I thought so.

First, you need your butter to stay cold. A trick to keep it cold and make mixing easy is to grate the butter. Yes, I said grate the butter. Use your handy dandy cheese grater and your very cold cube of butter and go to town. Best leave part of the wrapper on, so that your hand doesn’t become a butter hand (an affliction that many don’t take seriously enough.)



After you’ve grated it, put it back in the fridge to keep it cold. Then after you’ve combined it with the dry ingredients, put it back in the fridge to keep it cold some more.

Can I share my favorite way to measure stuff like sour cream?  It’s the OXO Good Grips Measuring Cup for Sticky Stuff. Great for peanut butter, honey, mayonnaise, shortening.  (OXO is pretty much my favorite maker of all measuring devices.)

My next little hint, is that you should not skimp on your bowl size. You want a lot of extra room to stir things around. If you use a too small bowl, the flour likes to jump out all over the counter top. Sigh.

When you have added the wet and dry ingredients, you will think that this recipe surely doesn’t have enough liquid. Don’t panic. It does. It won’t hold together well at first, but it will come together.

Cherry Almond scones

Don’t be tempted to over mix it. Sure, the scones will be prettier because the dough will be more cohesive, but they will lose their tenderness. Taste over looks, I say. When it just starts to hold together, dump it on to the counter.

Cherry Almond Scones

Knead it a little until it holds together, then form it into a circle like so.

Cherry Almond Scones

Use a bench scraper or a knife to cut into wedges.

Cherry Almond Scones

Place wedges on a baking sheet lined with a silpat or parchment.

I like to sprinkle a wee bit of turbinado or raw sugar over the top for a little crunchy sweetness. You can leave this step out if you want, but it is pretty awesome.

Cherry Almond Scones

Bake them until they are golden brown and then try not to inhale them. Better buy (or pick if you are a lucky ducky) extra cherries, you are going to want to make these tomorrow also.

Cherry Almond scones



Cherry Almond Scones

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 12 scones


  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons cold butter
  • 1 cup cherries, stemmed, seeded and quartered
  • 1 tablespoon flour
  • 1/2 cup sour cream
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/4 cup turbinado sugar


  1. Combine dry ingredients in a a large bowl.
  2. Use a cheese grater to grate the cold butter. Place back in the refrigerator after grated, or any time it is starting to get soft.
  3. Toss grated butter and dry ingredients. Place in refrigerator until ready to use.
  4. Toss cut cherries with 1 tablespoon flour
  5. In a small bowl whisk together sour cream, egg and almond extract.
  6. Add the sour cream, egg and extract to the dry ingredients and stir
  7. When just starting to come together, add the cherries and gently knead
  8. The dough will be quite loose and won't hold together well at first
  9. Turn out onto the counter and knead gently, until it holds a shaggy shape.
  10. With your clean hands press into a circle about 1/2 inch thick
  11. Cut into wedges
  12. Place on lined baking sheet. Sprinkle tops of scones with turbinado sugar (optional)
  13. Bake about 15 minutes at 400, or until starting to turn golden brown.

Recipe Source: Adapted from Simple Cherry Scones from allrecipes

And if you are wondering, the CSA we used is called Tagge’s Farm in Willard Utah. I highly recommend them!

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    • AnitaAnita says

      It is just really coarse sugar. Also called raw sugar. It is at every grocery store I have ever looked for it. You can use plain sugar if you can’t find it.

  1. Emmareid says

    For some reason it is really hard for me to cut triangles. Who knew? They were on the thick side because I was so excited to make these I didn’t read the recipe carefully and only did 8 triangles. Plus I didn’t quarter the cherries so they burned my tongue after I pulled it off the tray right out the oven because I was so excited to eat them.!. With all that said, and my impatience, they were still fabululoso! Seriously yum! And the grating butter thing…that is a great idea!Thanks for the butter! Jon said I should take a picture……

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