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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
Ingredients
- 3 cups (375 g) all purpose flour
- ¼ cup (50 g) plus 2 tbsp. granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (112 g) unsalted butter, cold and cubed
- 1 ¼ cups (296 ml) buttermilk, plus more for brushing
- 1 cup (138 g) halved cherries, I used this OXO cherry pitter for quick pitting of my cherries
- 2 tablespoon sparkling sugar
For the glaze:
- 2 cups (240 g) confectioners’ sugar
- 3 tablespoon milk or buttermilk
- ½ teaspoon almond extract
- ½ cup (118 g) sliced almonds, for topping
Instructions
- Preheat oven to 400 °F (204 °C) 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 :)3 cups (375 g) all purpose flour, 1/4 cup (50 g) plus 2 tbsp. granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 8 tablespoons (112 g) unsalted butter, 1 1/4 cups (296 ml) buttermilk, 1 cup (138 g) halved cherries
- 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.2 tablespoon sparkling sugar
- 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.2 cups (240 g) confectioners’ sugar, 3 tablespoon milk or buttermilk, 1/2 teaspoon almond extract
- 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.1/2 cup (118 g) sliced almonds
- Let dry for 10 minutes then serve.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
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These are so perfect, Julie!! I’m obsessed with cherries right now too!
I want these so hard!! Ben just bought an obscene amount of cherries – I can’t just eat them plain – how boring!! Cherries and Carbs it is!!
Yummy!
These look so yummy. Can I use a frozen fruit as a substitute? I don’t have fresh cherries or the Buttermilk. Could I use heavy cream or milk for that? Can’t wait to try them.
Yes, you can definitely use frozen. I would use milk instead of heavy cream. Enjoy!
You are amazing. I just brought home a large bag of cherries and needed a recipe to use them in. What perfect timing for my inbox to receive pictures of these delicious scones! Thanks for the inspiration.
These sound fantastic! I have lots of cherries in need of being used!!
On a side note, I have been MONTHS behind on my blog reading, but finally just stalked your blog, instead of commenting on every post since April, I thought Id just say it here, I want to face-plant into my computer screen looking at all your recipes! I want to have it all laid out next to me to devour while sipping on the raspberry prosecco cocktail..seriously Julie, everything is so beautiful and sounds so absolutely fantastic! *Licking lips!* ;)
ummmm HELL YES! I want some
Pictures are great and can’t wait to make. Question – what is sparkling sugar? And what is the substitute if you do not have it? Thanks!
Sparkling sugar is like decorative sugar. You can just use turbinado sugar if you don’t have sparkling :)
Your photos are beautiful and the scones look so juicy!!
Oh do these ever look great!!