Dried Cherry Almond Scones

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First tried this recipe after seeing Chef Anne prepare these scones on "Secrets of a Restaurant Chef." The product was perfect, and she has had me and my family hooked on these scones ever since.

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Did recipe with following changes: 1/2 tsp almond extract. 1 cup almonds, 1/2 cup crayons. Did not use additional cream. Worked the dough. It came together and is a delicious consistency when baked. Keeper recipe.

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Excellent recipe. Easy and quick to make. I made this exactly as directed except for one change. I only had cinnamon coated whole almonds in my panty so I left out the cinnamon in the recipe and chopped my whole cinnamon coated almonds. These scones had a perfect consistency, tasted GREAT, and are excellent reheated. Made these for out of town guests. They loved them. I made 8 instead of 6 and they were still large. We reheated in the bagel toaster next day, and I have to admit, I slipped one later that night and didn't even heat it. It was still just as delicious. I made these again with mixed dried fruits and no nuts and they were terrific. I would say if you have 10 minutes, whip these up and enjoy!!

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I have made this recipe 3 times and each time it is wonderful. I had to substitute craisins for the cherries but it is still fantastic. I also add a little almond extract (1/2 teaspoon as I'm adding the heavy cream which gives it even more almond flavor. This is a great recipe. Thanks Anne, you are the best!!!

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On the show, Anne mentioned that you could make the scones ahead and freeze some of them then cook them as needed. I wondered what temp to cook the frozen scones and for how long.

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I have watched others make scones (with far to many steps and this is by far the most easy to make. No fuss or muss and end result is absolutly delicious.

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These scones are absolutely delicious. Very easy to make and very satisfying.

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I make these every time we have people over for brunch. They never disappoint!

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Delicious!!! I did substitute the cherries and lemon zest for cranberries and orange zest. I also baked them a little longer that the recipe suggested.

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I've substituted milk for cream but have never managed to make it with just 1/2 cup, it's closer to 3/4

I'm happiest with them when I make them only 1/2 inch thick rather than an inch. This way, they make more, bake in 18 minutes and I can slip one in the toaster to heat it up another day.

My favorite is dried tart cherries with lemon zest and chopped English walnuts. Current with orange and walnuts is great too.

I can use less liquid and they spread out less if I really work, almost knead the ingredients together with my hands. They looked prettiest when I brushed with cream before sprinkling with sugar and baking. I used 2 baking sheets and turned them for the prettiest browning.

Thanks Anne, everyone thinks I know how to bake now and no one knows how easy they are.