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I’m not sure if this is just where I work or if it’s everywhere but I feel like people at my office don’t know elevator etiquette at all. I’m not sure the people at my office realize that in order for them to get on the elevator to get to where they want to go, they have to let the people who were on the elevator out. There’s so many people at work that just storm onto the elevator as soon as the doors open. It makes no sense! Or those people who stand right in front of the elevator door. It’s terrifying when the doors open and there’s this person just standing right there as if he’s about to kiss the elevator door.
Do you ever get nervous getting on the elevator after someone who has been riding in it by themselves gets out of it? I always hold my breath. Seriously. There have been times I’ve walked into an elevator after someone got out and it just reeked. So now I’m terrified of going in an elevator after someone. What if they farted?! Or what if they have really bad perfume/cologne on or what if they had bad breath? Haha, I’m so weird, but I definitely don’t breathe until a couple seconds after I’ve stepped in. It’s as if I wait for the air to clear or something, haha
Anyway, a month or so ago, Jason and I discovered a farmer’s market near our house. It’s small but it worked for what we wanted to buy. We wanted fresh fruit and we bought 3 quarts of cherries and a quart of strawberries. I love fresh fruit in the summertime! Since I had a ton of cherries (which we ended up eating for days!), I decided to make cherry almond scones. Oh goodness, these scones were SO good. The almond glaze was the perfect touch atop the tart cherries and the scones were a great texture. We were so happy with this recipe that we didn’t give any away :) we ate them all for breakfast for about a week and it was glorious!
Cherry Almond Scones
- 3 cups all purpose flour
- ¼ cup plus 2 tbsp. granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- 1 ¼ cups buttermilk, plus more for brushing
- 1 cup halved cherries, I used this OXO cherry pitter for quick pitting of my cherries
- 2 tablespoon sparkling sugar
For the glaze:
- 2 cups confectioners' sugar
- 3 tablespoon milk or buttermilk
- ½ teaspoon almond extract
- ½ cup sliced almonds, for topping
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 400 °F and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse meal. Stir in the buttermilk and then carefully fold in the cherries. Try not to use too much force or you'll end up with purple dough :)
- With an ice cream scoop, scoop dough onto the prepared baking sheets. You should get roughly 16 mounds. Brush the tops of mounds with buttermilk then sprinkle sparkling sugar on top.
- Bake the scones in the upper and lower thirds of the oven for 30-35 minutes. Shift the pans from front to back and top to bottom halfway through baking. Let the scones cool for 10 minutes before moving to a wire rack to cool completely.
- While the scones are cooling, whisk together sugar, milk, and almond extract until you get a thick enough glaze but still runny enough to drizzle.
- Using a fork, dip into the glaze and then gently, in a zig-zag motion, drizzle over each cooled scone then top with sliced almonds.
- Let dry for 10 minutes then serve.
- Store in an airtight container for up to 5 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Wednesday 1st of July 2020
Love these; however, the bottoms burned after both batches. I used 400 degree as directed and 30 minutes. Perhaps top rack ONLY! They are scrumptious
Monday 25th of May 2020
These were amazing! Not sure what the problems were for other folks! (And I’ve never made a scone with eggs!) I opted to fold in the cherries (that I had coated in 2 Tbs of the flour) then cut the scones, rather than scoop; used muddled cherry juice for the frosting... and quite frankly.... 1 cup’s worth of powdered sugar is plenty. Definitely don’t make more than the recipe unless you need sugar shock! Good recipe Julie! Thanks for giving me a use for my impulse cherry purchase! :)
Sunday 26th of April 2020
Just made these today and they turned out wonderful. I opted for shaping the dough into a disk and cutting it into wedges. They came out perfect. Family loved them.
Thursday 3rd of October 2019
Part of the problem may be the amount of fruit? The original post calls for 1.5 cups of fruit. This recipe only calls for 1 cup. The author may be right as relates to how flour is measured as well. The original recipe doesn't specify - but professional bakers weight ingredients. If you're in a very dry climate, flour will have less moisture - and weight less. Hope that helps some of my fellow pastry lovers!
Sunday 21st of April 2019
I am so impressed with how delicious and easy these scones are! I have made them for family dinners, camping trips, friend get togethers and even taken to my doctor's office. People absolutely love them. I get asked for recipe every time. I think it's the fresh cherries. When out of season I use the ones I have frozen that I bought when in season.Wish I knew how to keep the crunchy taste after a day or so.They do lose their fresh taste but still worth eating!
Monday 22nd of April 2019
I'm so glad you enjoyed these and so do others!