Dust off your best china and set out the doilies, it’s tea time! These fresh cherry almond scones are perfect served with your favorite oolong or black tea. The cherries offer a gorgeous pop of color and add moisture to the scones.
Too hot for tea? Marry the scones with our cherry basil hibiscus iced tea instead!
Recipe Development and Photography: Williams-Raines
YIELD: 8 scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 1/2 cups pitted cherries, roughly chopped
- 1/4 cup sliced almonds, plus more for sprinkling (optional)
- 2 large eggs
- 1/3 cup heavy cream, plus more for brushing
- 1/2 teaspoon almond extract
- 3 tablespoons coarse sugar, for sprinkling
- Preheat oven to 400°F / 205°C. Line a baking sheet with parchment paper or silicone mat and set aside.
- Sift the flour, baking powder, sugar and salt together into a large mixing bowl. Stir to combine.
- Cut the butter into the flour mixture with a pastry cutter until the chunks of butter are the size of a pea. Alternatively use your fingers to work the butter into the flour mixture, taking care not to melt it.
- Add the cherries and almonds and toss gently to combine.
- In a separate bowl, whisk the eggs, cream and almond extract together, then pour into the flour mixture. Gently stir with a fork until the dough just comes together.
- Turn out onto a board or counter and knead a few times to bring dough together and shape into a square about 2 inches thick.
- With a sharp knife cut the square into quarters, then cut each quarter in half diagonally.
- Place the scones on the baking sheet, brush the tops with cream, sprinkle with coarse sugar, and add sliced almonds if desired.
- Bake for 20-23 minutes, until golden brown around the edges and the center feels firm.
- Remove from oven and serve warm or at room temperature.
- Scones are best eaten the same day or can be completely cooled and frozen for up to 4 weeks. Reheat in the oven for 10 minutes at 350°F / 175°C after defrosting.