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Dried Cherry Almond Scones Recipe

Dried Cherry Almond Scones

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Average Rating:

Total Reviews: 128

Showing 71-80 of 128

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  • on September 03, 2010

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    These were amazing though i chose cranberries!
    Thank you, thank you, thank you!


    Seth

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  • on September 01, 2010

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    I have been making scones for years and am so glad to find a great new recipe! I used dried cranberries with the almonds and it turned out great.

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  • on August 31, 2010

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    .made them for brunch everyone loved them. I dhanged it alittle. I put chocolate chips and cranberries.

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  • on August 29, 2010

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    The best scones I have ever tasted. Light and fluffy, utterly delicious. Everyone had two.

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  • on May 09, 2010

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    Made them today for Mother's Day brunch. They were amazing!! A llittle wet first out of the oven, but perfect after completely cooled. Never met a scone I liked until today. These suckers changed my viewpoint. Followed the recipe except used dried mixed berries with cherries from Costco and made a vanilla-spiked sugar for the top. Didn't need the butter! Even my carb-paranoid husband had 2!!

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  • on May 09, 2010

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    My son made these this morning for Mother's Day at my request. He went and got the ingredients substituting cranberry's for the cherries. They came out really good and I've added the recipe to my box. He did need to bake it a bit longer with our oven.

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  • on May 08, 2010

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    As Ann said, the scones from Starbucks are way overpriced. These were excellent and so easy to make. The only thing I did different was to make them in the food processer. So quick this way and mixes instantly. I put in dried cranberries with the almonds. I will definitely be making these often.

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  • on May 08, 2010

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    This morning was my first time ever making scones - I used dried cranberries and yellow raisins with the toasted almonds. At first, the dough seemed too dry -- like will it ever mix and come together?? I kept at it with my hands and it finally came together like Chef Anne's. I divided the disk into 8 wedges and baked for 18 minutes. The first one I tried, maybe 10 min out of the oven -- seemed a little doughy... then I tried another about 30 minutes later and it was perfect. My husband ate a couple about an hour out of the oven and LOVED them. I have never really cared for scones that much before because they were usually tantamount to a hockey puck and about equally as exciting. I am planning on taking these to my buds at the office -- they will love them. Than you, Chef Anne -- you are a total scone rock star!

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  • on May 07, 2010

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    This recipe is excellent. Easy peasy to pull together and extremely versatile. I made a batch with just the lemon zest added and drizzled a glaze on the warm scones made with lemon juice and powdered sugar-yum! Another batch was studded with toasted pecans, dried cranberries and (wait for it... white chocolate chips! The flew off the plate. Thanks Chef Anne-you rock!

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  • on February 18, 2010

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    My husband LOVES the scones and asks for more the minute they run out. The key to these scones is the cold butter. I tried to warm the butter slightly on my first batch and the scones needed extra baking time. I have since adapted the scones to use fat-free half&half which replaces the heavy cream. I also use a cinnamon/sugar mixture on top instead of the raw cane sugar. They are delicious!

    *Fruits (including zest and nuts are seriously optional.

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