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Dried Cherry Almond Scones Recipe

Dried Cherry Almond Scones

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Brunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (112)

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Average Rating:

Total Reviews: 112

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  • on April 19, 2012

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    Delicious, and I don't even like scones! I thought I had cream, but after I got all of the dry ingredients together and cut in the butter I realized that I did not, so, I used buttermilk instead. Guess what? They were PERFECT! I was worried that the buttermilk would make them taste like a buttermilk biscuit, but nope, they were tender, flaky, crumbly and so flavorful. I also added 1 tsp. almond extract and 1 tsp. vanilla. Anne, you're the BOMB, and I love your recipes (and show!

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  • on March 26, 2012

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    I absolutely loved these! I used Craisins because that's what i had on hand. They were perfect. I didn't use any butter at all - just ate them as is! I cut the recipe in half and used a round biscuit butter and got 6 scones! These are going in the save book!!!

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  • on March 16, 2012

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    Anne Burrell never disappoints. This recipe is *perfect* and reminds me of the scones I had in England and Scotland. If you make it correctly, there is no need to add additional cream and, in fact, by doing so you will change the finished texture so that it resembles a biscuit more than a scone. Still good...but not a scone. The trick is to do exactly as she says and use your hands to incorporate the butter into the dry ingredients. Then do the same when the cream is added. It does take time but eventually it holds together when you squeeze some dough together. The only thing I did differently was to cut it into eight wedges. The only thing I would change the next time is to leave at least 3/4" between the wedges (typically, the wedges are cut and left right next to each other as it took an additional 10 minutes of baking when the wedges are left together. Also...don't use bottled zest. Zest a real lemon. It's easy and worth it in the final flavor.

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  • on February 29, 2012

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    I made these for my sister-in-laws baby shower and everyone loved them!! I did have to add a little more cream to get them to come together, but they were great.... this is an excellent "base" recipe for scones. Next time I'm going to add orange zest, dried cranberries and pecans.

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  • on February 28, 2012

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    These are so delicious. Like other reviewers my dough was a bit too dry so used 3/4 c cream, otherwise followed exactly and they came out beautifully. I made two small discs of 8 scones each for smaller scones to serve at a school breakfast. Did not make honey butter but will next time. Can't wait to make again.

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  • on February 27, 2012

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    Excellent recipe! Loved the cherry/almond. The second time I made them I added 3/4 chocolate chips and 1/2 cup chopped pecans. Omitted the cherries, almonds, lemon and increased the cinammon to 1 teasp. This is a good base recipe for adding whatever suits your fancy. Love, love, love it!

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  • on February 13, 2012

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    This was the first time I've ever made scones. I love them. The added turbinado sugar makes these special. I did add some salt to the butter for more flavor. I'll be making these again!!

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  • on January 31, 2012

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    I've never had sconces this good. I did need to add 1 Cup of cream and at the end my husband had to mix the dough together. I just didn't have the muscle power. I noticed that another reviewer used her mixer and I'll do that next time--and there will definitely be a next time!

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  • on January 28, 2012

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    These are great BUT....I needed about 3/4 cup of cream to get the dough to come together. They also took more like 20 minutes to cook. I cut the disk into 8 slices instead of 6. In spite of the tweeking they needed,this recipe is a keeper.

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  • on January 28, 2012

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    I love to go to a coffee house and get a scone, but I don't need to anymore! These are better than any other scone I have ever had. Delicious!!!!

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