Dried Cherry Almond Scones

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I love Anne Burrell and her recipes are always consistently delicious. That being said, I had a hard time with the scone dough. I would have given Anne's recipe the usual 5 stars, but the dough was hard to get together. I had to add more liquid (cream to the mixture, as it was too crumbly to shape into a dough. I added almost twice the amount of liquid that the recipe called for! I wish I had seen her make this on television, as I do not doubt it was my mistake, as opposed to the recipe. But once the dough came together, it was delicious warm out of the oven, paired with the delicious honey butter. The cherries were a little tart, but that was probably why it called for as much sugar as it did. All in all, it was a well rounded, delicious scone. BUT, that butter was to die for.

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This was the first time I made scones and it was easy!! I did not have dried cherries, but used dried cranberries instead and they were delicious. I did have to cook them much longer than the recipe called for. Just keep an eye on them.

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I made these today and they are outstanding. I watched Anne make them on her show and it made all the difference in mixing the dough(I did not need to add any extra liquid. The scones are flakey and light. My husband loves them! Make them-you won't be disappointed!

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terrible! the balance between dry and wet ingredients was way off; it makes no sense at all. The mixture was much to dry to work with, let alone form into a circle to slice or for drop scones. It was ridiculous! I attempted to add more cream, and the "scones" ended up more like cookies than scones. This recipe was incredibly disappointing.

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This recipe was awesome, and although I made a few changes, it was absolutely delicious!
I substituted craisins and orange zest for the cherry and lemon zest.
I agree absolutely with the person who said zest your own, because it is so easy to do and
SO FRESH!
I had to add a little cream to make it hold together, but it turned out great because they are a HUGE HIT!!!!! WE love the texture of them, and the flavor is delicioso!!

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Soooooo good! I've made them several times and they are always a huge hit!

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Absolutely delicious!!! I made them for my mom for mother's day breakfast and she loved them so much she insisted i made more later that day <3 thanks anne

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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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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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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.