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Dried Cherry Almond Scones Recipe

Dried Cherry Almond Scones

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Average Rating:

Total Reviews: 128

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  • on May 18, 2013

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    Excellent recipe! I double the cream and and a touch more baking powder. The dough was too dry for my taste with the original recipe. I also sprinkle the sugar into the bottom of a pie tin. I then press the dough into the tin and flip it over onto the cookie sheet were i then cut it into the baking portions. I find that the sugar is evenly distributed and the dough is the same thickness that way.

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  • on April 26, 2013

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    I use this recipe as a base for different scones... blueberry, choc chip...etc. They come out perfect every time. Make a lot - they go too quick!

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  • on April 15, 2013

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    Wow - made for a crowd who know I am not a confident cook. Everyone took one, bit into it, looked surprised, and said "Oh, wow, this is the best scone I have ever had!" I was so pleased!

    I used dried cranberries, almonds, and added white chocolate chips. I also made the scones half the size - they are so rich! I have a disk in the freezer for this coming weekend.

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  • on January 26, 2013

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    Thank you HappyAbby101!!! I just mixed a batch and panicked as it was so dry with just the 1/2 cup of liquid and I was not sure whether to add more cream or scrap the whole thing. Agreed, lots of dough. Looking forward to trying the finished product.

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  • on January 07, 2013

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    Anne has many excellent recipes and these scones make the list, although, I question the accuracy of one ingredient. I initially thought I goofed when I used the full half pint -8oz- of heavy cream vs the 1/2 cup -4oz- the recipe states but I have made these three times now and I have always achieved the perfect texture by using a FULL half pint -8oz- of heavy cream. Also note that these scones are huge if yielding 6 wedges so you may want to consider cutting the dough in half to make TWO 1-inch disks instead!

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  • on December 22, 2012

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    Miss Burrell you are a high priestess of culinary arts! I have tried several different scone recipes that have all been good; however, I have never had a recipe where the raw dough tasted so delicious. That was my first clue that this scone recipe would be great! There are many different preferences to scone texture but flavor to me is always the most important element of any recipe. This one is superior in flavor.

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  • on December 07, 2012

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    I made these for a group of friends, and 15 min later they were gone! I did substitute eggnog for the cream. Very delicious.

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  • on October 24, 2012

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    These are almost cookies and they are delicious! I forgot the lemon zest and used half n half and they were fine without lemon zest and heavy cream- next time I will bake in more ofmamcookie shape.

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  • on September 30, 2012

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    I love this recipe! I don't like scones, because they are traditionally very dry. These are not like that at all. Took some of them up to my husbands work, and all the guys loved them. Will make again and again.

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  • on September 17, 2012

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    This recipe was amazing! I love Chef Anne, she's always so energetic and funny, so when I saw her make these I was inspired. I didn't have any dried fruit or almonds at the moment, so I added chocolate chips and pecans, and added 2tsp of cinnamon. They came out amazing. Don't skip out on rubbing the butter into the mixture, this is what makes the scones so flaky and delicious. My family loved these, they were even requested for dessert, not just breakfast.

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