Dried Cherry Scones

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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....

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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

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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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Love this recipe. I made the scones in a food processor also. Baked them at 375 degrees for about 18 minutes. I am going to use this as the base to make other scones.

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I loved these scones. I too used food processor to bring together, great idea. I didn't raise temp, but should have. Next time will change temp to 375, and chop cherries into smaller pieces. These are so good will make often and try changing the cherries to cranberries or blue berries. Wonder how dates would do.

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These scones are really wonderful. I have made them many times, and they are always fantastic. I bake them at 375 degrees F. (I believe the temperature given in the recipe is incorrect, and I wish the FN editors would correct it. I think more people would give this recipe a try if they did. Most recently, I made them for a Valentine's Day morning treat, and used a heart shaped cookie cutter. They'd be great for President's Day, too. (Remember the story about George Washington cutting down the cherry tree? If you don't try these, you're really missing out on something special.

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I've made these multiple times and they always turn out fantastic. I use a food processor so they come together very quickly.

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These are absolutely wonderful. I get requests for these all the time. I pipe on white chocolate when they are cooled.
Also I use this recipe for all other scones, just replacing the almonds, almond extract and cherries. Like, adding 1 Tbl. of lemon zest and adding 1 Cup dried blueberries, and 1/2 tsp. lemon extract with a lemon glaze. Add 1 Tbl orange zest and adding 1 Cup cranberries and an orange glaze. There are so many possibilities.

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I admit...I am addicted to Saint Louis Bread's Cherry Scone! I thought I would never find a recipe that even came CLOSE.....that is until I made these!! I left out the almond flavor and added a sqeeze or two of lemon juice. The baking time was way off....I had to bake an additional 10-15 minutes. When I took them out of the oven I drizzled an icing made from powdered sugar and lemon juice. These are fabulous! They are so flaky and delicious and mine rose just fine...not flat at all! Watch out Saint Louis Bread....I think I found a new favorite!!!

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I recently made these scones for weekend guests. I set them out with morning coffee for the guests to nosh on as they woke up. The whole batch was gone by the time we sat down for breakfast with everyone commenting on how good they were. The only change I made when I made them again was that instead of cutting them out in circles, I shaped them into triangles with my hands. I like the presentation better this way - more like a traditional scone