These dried cherry and almond scones would be an easy and delicious addition to your brunch table. Serve them warm from the oven or at room temperature with coffee or tea.
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 and became hooked!
This recipe is a bit moister 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 as would strawberry banana scones.
How do you store scones?
Storing scones is easy. Wrap any leftover scones in aluminum foil and store them in a plastic bag to prevent drying out. Stored properly, they will last up to 2 days on the counter.
Can I warm up scones?
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.