Cherry Scones guys.
Big bags full of bright red fruit is what I’m seeing when I walk in the grocery store lately and even though they’re still in crazy price land, I don’t care.
It’s actually my kids that beat me up about buying them. They can easily demolish cups at a time, but I think the real appeal for cherries started because I let them spit the pits into a bowl. Apparently this is fun for a six and ten year old.
I have so many cherry recipes bouncing around in my head. Savory and sweet and some a mixture of both. What about Lamb Burgers with Balsamic Cherry Sauce, or a Cherry Basil Soda that tastes so insanely good as is, but don’t feel bad if you need to add some Prosecco to it just to brighten up your day. It’s a legit move and I’d high five you for doing it.
If you know me well, you’ll know that I have a love-hate relationship with coffee. I love to drink it and hate when it’s gone. I also like something sweet with it usually around mid-morning (I sound like such an old dude right now). That’s why I have so many coffee cake recipes on the blog and almost just as many scone recipes.
These are just simple scones, really easy to make but the secret is how to prepare the cherries before adding them to the dough. I prefer to cook them down like a jam. This softens them, takes the tartness away and makes them much easier to swirl through the dough.
The dough is full of butter and buttermilk, so yeah about those calories. But they’re little and taste really really good, make these on a cheat day and then pass the leftovers to your neighbors.
Almonds need to be toasted because it’s like having a car with no doors. It’ll get you home but it won’t be pleasant. You can eat un-toasted nuts but the flavor is a gazillion times better toasted. I hope I made that clear.
Cherry scones would be perfect for Mother’s Day.
Cherry Scones with Toasted Almonds
- 2 cups pitted cherries
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 cup plus 2 tablespoons regular sugar plus extra for sprinkling on top
- 1/4 cup butter cold
- 1 beaten egg
- 1/4 cup buttermilk
- 3 tablespoons milk
- 1 cup toasted sliced almonds
- 1 1/3 cup powdered sugar
- 2 tablespoons warm water
- 1/4 teaspoon almond extract
- Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
- Place the cherries in a small pan with the brown sugar and bring to a boil.
- Simmer for about 15 minutes until most of the liquid has reduced and the mixture has thickened slightly.
- Let cool and add the vanilla and almond extract.
- In a bowl combine the flour, baking powder and sugar.
- Cut the butter up into small pieces and crumble it through the flour mixture.
- Add the egg and buttermilk and mix until a dough forms. If it's sticky add a little more flour to your hands.
- Add the cherry mixture and work it through the dough using your fingers.
- Place the dough on your floured work surface and pat gently into a square shape.
- Using a knife, cut the dough into 9 squares and place on the prepared baking pan close to one another.
- Glaze each scone with some of the milk and sprinkle the tops with some extra sugar.
- Bake in the oven for 25-30 minutes and they start to turn golden brown.
- Let the scones cool while you make the powdered sugar.
- Sift the powdered sugar into a bowl and add the water and almond extract.
- Whisk until there are no lumps visible.
- Using a spoon drizzle each scone liberally with the glaze.
- Top wth the toasted almonds and serve with coffee or tea.