Almond Cherry Scones

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Almonds and cherries combine deliciously in these buttery, flakey scones that are extra special served with clotted cream.


3 c pastry flour
1/2 t baking soda
2 t cream of tartar
1/2 c butter, room temperature
2 T sugar
1/2 c buttermilk
1/2 t almond extract
1/2 c dried cherries, chopped
1/2 c roasted almonds (large pieces), chopped
1/2 c heavy cream
1/2 c crystal sugar
1/3 c dark chocolate chips (optional


Preheat oven to 400°. In a large bowl, sift together flour, baking soda and cream of tartar. Add butter and sugar; mix until combined. Stir in buttermilk and almond flavor. Be careful not to over mix (for a flakey, tender scone).

Incorporate almonds and dried cherries. (This is when you should add the optional chocolate chips.) Flour your work surface. Form into 2 equal dough balls and place on floured surface. Press to an approximate 1” thickness. Cut scones into triangles.

Brush scones with cream and lightly sprinkle on crystal sugar.

Place on a sheet pan (cookie sheet) sprayed and lined with parchment. Bake 20 min or until golden brown. Serve with clotted cream.