Can you believe it’s almost Easter? Already! These dried cherry and almond scones would be an easy and delicious addition to your brunch table.
Although I have other scone recipes on the blog, this recipe is actually the first one I ever made. I was never really a scone fan until I made this recipe. This recipe is a bit more moist than a traditional scone recipe. I think that because they are more on the moist side they were a hit with my family. The almond drizzle really makes the scone. I’ve made these for friends on a few occasions and they have always been well received.
Typically scone recipes only make a few, about six or eight. If you’re thinking of serving them on a brunch buffet you may want to consider offering a selection. Apple cinnamon scones with salted caramel drizzle and strawberry scones with lemon glaze would also be nice to offer guests. If you wind up with leftovers, they are easily warmed in a low oven. I’m sure you could warm them in a microwave but that’s not my preferred way.
- ½ cup dried cherries
- About 1 cup boiling water
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup butter, cut into cubes
- 1 teaspoon finely shredded orange peel, or zest
- 1 egg yolk, beaten
- 1 (8-ounce) carton sour cream
- ½ cup sliced almonds, for topping
- 1 cup sifted powdered sugar
- 1 tablespoon milk, plus extra
- ¼ teaspoon almond extract
- Preheat oven to 400 degrees.
- Coarsely chop the cherries, then place in a small bowl. Pour enough boiling water over dried cherries to cover. Let stand for 5 minutes, then drain water well.
- In a large mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange zest, tossing to coat. Make a well in the center and set aside. In another small mixing bowl, combine the egg yolk and sour cream. Add mixture all at once to dry ingredients. Using a fork, stir until combined. Mixture may seem dry.
- Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 to 12 wedges. Arrange wedges 1 inch apart on an ungreased baking sheet. Top each wedge with sliced almonds, gently pressing into the dough.
- Bake at 400 degrees for 10 to 12 minutes, or until light brown. Cool on a wire rack for 10 minutes.
- Make the glaze: Combine all glaze ingredients. Stir in enough additional orange juice, 1 teaspoon at a time, until glaze is drizzling consistency.
- Drizzle warm scones with almond glaze. Serve warm.
Friday Easter Week Recipes
- Brussels Sprout Potato Cakes by Cindy’s Recipes and Writings
- Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Carrot Cake Cookies by Daily Dish Recipes
- Curried Deviled Eggs by A Kitchen Hoor’s Adventures
- Dried Cherry and Almond Scones by Family Around the Table
- Easter Bunny Cake by Everyday Eileen
- Easter Egg Sugar Cookies by The Redhead Baker
- Eggs Benedict Breakfast Bake by Cookaholic Wife
- Greek Lamb Keftiko by Caroline’s Cooking
- Ham and Cheese Breakfast Casserole by Karen’s Kitchen Stories
- Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
- Maple Apple Baked Oatmeal by Jolene’s Recipe Journal
- Peeps Cookie Bars by Sew You Think You Can Cook
- Easter Bread Cheesecake – Pasca by All that’s Jas
- Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
- Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
- Vegetable Breakfast Casserole by Simple and Savory