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.
Ingredients
- 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
- 1/2 cup sliced almonds, for topping
- For the glaze:
- 1 cup sifted powdered sugar
- 1 tablespoon milk, plus extra
- ¼ teaspoon almond extract
Instructions
- 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
Last holiday season I over-committed myself as I often do. I organize an event at school each holiday season that happens in early December. I knew I wanted to make something for my volunteers to nibble on so I made these fresh cranberry muffins. Well, my son made the muffins to help me out. To be honest, I’d never used fresh cranberries for anything other than cranberry sauce. I wasn’t sure how they would work, especially since you slice them. I wondered if they would bleed into the batter. They did not and they softened but added texture to the muffin. Taking a page from my Mom, my son decided to sprinkle sugar on top of the muffins before baking. She always did this when making her blueberry muffins.
This is a sponsored post where I received product for recipe creation. All opinions are my own.Who says chocolate isn’t for breakfast? No one in my house, for sure! Looking back at my recipes I have a fewof them that are for breakfast and include chocolate. 
If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!
Disclaimer: Thank you to our Cabot Creamery Cooperative for sponsoring #DairyMonth and for providing the prizes free of charge. This company also provided the bloggers with samples and product to use for recipe development. All opinions are my own. One morning I whipped up these breakfast egg bites and they were a total hit. My youngest son is not a huge fan of eggs but he will eat an omelet. These are essentially mini omelets that you can create with any ingredients your family likes. You can even let each family member make their own with their favorite things. Set out bowls of cooked, crumbled sausage, chopped onions, cooked and crumbled bacon, chopped cooked broccoli, chopped green peppers, and a variety of shredded cheeses to choose from.
My youngest enjoyed these so much he’s asked for them each morning since I initially made them.
