Ingredients
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chilled butter, cut into pieces
- 1 egg
- 2/3 cups whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dried cherries
- Egg wash, 1 egg and 1 teaspoon water, beaten
- Sugar and sliced almonds, for sprinkling
Directions
Preheat oven: 325 degrees F.
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.
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By redwoodretired
Tampa, Florida
on January 28, 2013
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relatively new to scone's manufacture and baking in general I found this recipe very easy and quite tasty. The classic cherry almond combination was great, these scones may become a staple as a breakfast "alternative" in our house....
By Rruzzinni
on August 30, 2012
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these scones are amazing. i did not have almond extract (left it out and not enough heavy cream so added whole milk tasted amazing! this is a keeper
By cathiiscupcakes
Murrieta, CA
on April 11, 2012
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After reading some reviews I decided to stray a bit from the recipe. Here is what I came up with and they came out AMAZING! I added a half cup of sugar instead of 1/3 and used the advice from others about the temperature which was 375 instead of 325. Bake for about 18 minutes. I also used turbinado sugar on top with the almonds. Lastly, I cooled them for 15 minutes and lightly glazed them with a vanilla bean glaze. As a side note, I believe in using the best ingredients available and without a doubt will always use Chukar cherries. I used a mix bag of dried Bing, Montmorency, and Rainier cherries. I buy them online and they do not disappoint. I will definitely make these again!
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