Dried Cherry Almond Scones

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I've made these scones at least 5 or 6 times and every time I wish there were more. It took a couple of tries before I could get the dough to come together. I appreciate that they don't contain eggs but still come out light and delicious. I've started changing the ingredients to include dried cranberries, orange zest, raisins, cinnamon or whatever else sounds good. They're a great alternative to store-bought cereal or granola bars because they're homemade. So great with tea in the morning!

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I thought scones too difficult to attempt. Chef Anne made it look easy and it was! My scones were lovely. I froze some of the dough because she said you could. When I used it they were just as good as the first batch. I just popped the frozen dough in the microwave for 30 seconds and it was ready to go into the oven.

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Chef Anne Burrell has succeeded in changing my mind about scones. I've always felt they were dry and uninteresting. Another FN chef makes scones often on her show, but even hers didn't succeed in changing my mind. Now, along comes Anne with this FABULOUS recipe, and I love them!!! They're light, and you don't need a cup of tea or coffee to rinse them down. These cherry almond scones are fit for guests, and you can bet I'll be making them often!
They're TOP NOTCH! Thanks, Chef Anne!

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Made these scones and it was a huge hit at my job. I used just the zest and almonds and used a vanilla sugar to srinkle over the top. They were perfect!

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I watched my new favorite chef on Foodtv make these scones. Anne has a way of making you believe you can make anything! She was right, these scones were easy to make and so delicious. I've never had such a moist scone and the lemon zest and tang of the dried cherries were amazing. So much better than a dried out Starbucks scone.
A couple things, I read some other reviews and was prepared to add more cream (I used half and half, I basically kept adding a TBSP. at a time, until the dough came together better. And I cut the disc into 10 wedges, instead of 6, just the right size with a cup of coffee. So glad I tried these, will make many more times again, I'm sure....possibly trying different fruit and/ or nuts.

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I made exactly as written with the addition of 1 tbs of heavy cream. If you just keep working the dough, it'll come together. I let it rest in the fridge for 30 minutes---i was worried about a tough dough due to all that kneading. They are light, flaky and full of flavor. Not too sweet, at least for me, although i would increase the lemon zest slightly-it just adds a light fresh flavor.

Anne--i absolutely love your show. You are a breath of fresh air to FN

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I had the same problem with getting the dough to stick. I just kept working it until some of the butter melted and seemed to pull it together. I used pistachios insteaed of almonds and it was very good. Great in the morning with a hot cup of coffee.

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These scones are very dense and lack luster. I like the addition of lemon zest but I think they need some extra help. If you're like me and enjoy a nice cake like scone then I would not recommend this recipe. But if you like them a bit more like short bread I think this is an ok interpretation. Ina Garten has a pretty good scone recipe ... but if you want the BEST recipe go to Cooks Illustrated!

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These were absolutely delicious. The only substitute I made was using slivered almonds. Next time (and yes there will be a next time, I will definitely make 8 servings instead of the 6 (as these are a little too big. I did not make the butter, but the Scones can stand alone without any topping. Enjoy!!!

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Even though Ann used cherries and almonds, I decided to use craisins and toasted pecans. They turned out absolutely delicious. My children could not wait for them to come out of the oven. I baked mine a little longer and used a little more cream in the scone batter. I cannot wait to make these for family and friends. I am so excited about all the different combinations of dried fruits and nuts that can be used. The possibilities are endless!!