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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.

Cherry Almond Scones |
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Cherry Almond Scones |
Cherry Almond Scones |
Cherry Almond Scones |
Cherry Almond Scones |

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!

4.34 from 12 votes

Cherry Almond Scones

Cherry almond scones are a great way to incorporate fresh cherries into a pastry!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 16 scones


  • 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
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  • 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 :)
  • 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.


Source: adapted from Food & Wine


Serving: 1scone, Calories: 249kcal, Carbohydrates: 41g, Protein: 4g, Fat: 8g, Fiber: 1g, Sugar: 24g

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.

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.

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Recipe Rating


  1. My family absolutely loved the cherry almond scones. I made them at least 5 times to satisfy all in the family. Using the fresh cherries is what impressed friends and family. I can hardly wait for cherry season again. I did freeze a few packages for the winter.

  2. This recipe is wonderful. I pat the dough out though into a circle and then cut into wedges before baking. A real keeper.

  3. Made these in July with fresh cherries we brought back from Chelan, WA. They were so yummy! Folks said they were the best scones they had ever had. my tweaks were to add sliced almonds to the actual batter (not too many) and some candied orange zest. I omitted the glaze and instead brushed the top with buttermilk and sprinkled turbinado brown sugar. One comment – do not try to save the batter to cook later. Did not work out well. I am making these for our Christmas Eve brunch Sunday with cherries we froze. I sure hope they are just as good as I remember.

  4. Dear Table for Two,
    I am so anxious to try this recipe. Unfortunately, I am at my summer home which is at 7,000 ft. How would you adapt this to the high altitude. I have consulted my “Pie in the Sky” cookbook but none of their scones have fresh fruit in them. Based on other recipes in that book, for scones at high altitudes, AND using 2 Cups of Flour, they typically recommend use 1 T. Baking powder and decreasing the baking soda by 1/2, which would be 1/4 tsp. And also increase the milk by 1/2. The salt can be doubled. And they do not recommend eggs for a “better rise”. ANY THOUGHTS on this? I would love any advice! Thank you, Patty

    1. I’m so sorry but I know nothing about high altitude cooking :( I don’t have advice; my knowledge is just as good as yours.

  5. I need to use my dried Cherries before their expiration date so I am going to try this recipe to see how they might work for it. Thank you for sharing…will try to let you know how they turned out in case you haven’t tried it…

  6. I have made these twice and had issues with the tops and bottoms burning. The first time I took them out early because I saw they were burnt. The second time I tested the oven temp to make sure it was accurate, after a total of 20 mins (switching them at the 10 minute mark) the tops were burnt. The next time I will bake at a slightly lower temp but, any other suggestions? The flavor is there, everyone in the house loved them. I don’t mind slicing off the tops and bottoms and eating them but, I’d love to be able to take these places whole. :)

    1. Are they on the top rack in your oven? I would suggest maybe the middle rack in the oven. You could maybe bake at a lower heat, too, but just slightly longer.

  7. Has anyone actually made this recipe?? Did you leave out an important ingredient, like eggs? I was left with a dry powder in my bowl with nothing to hold the “ice cream scoop” of batter. What batter? There is something very here. And yes, I followed the recipe very closely. Sorry, this one is not a winner.

    1. Hi, sorry you had trouble with this recipe. A few people have made this recipe if you scroll back in the comments. No, I didn’t leave out eggs as part of the recipe. You mentioned in your comment that you were left with dry powder in the bowl. You probably had too much dry vs. wet ingredients. Everyone measures flour differently so it could very easily be that you measured too much flour, which is totally fine and not an issue at all! If you choose to make this again, you can easily add more buttermilk to bind it together more. Was your butter cold when you incorporated it with the dry ingredients and did it make a coarse meal? Hope I can help you troubleshoot this!

  8. Hi!,Your scones look so good. I was wondering if you can use dried cherries? I just received a couple of pounds, yes pounds of dried cherries and this heirlooms like just the thing, but I know your recipe calls for fresh. What do you think?

  9. Ugh. Sure, the pictures look great and cherries are wonderful and people in elevators are weird but these scones were a big disappointment. They’re more like muffin-tops than scones. Mine were done after just-over 20 minutes (yes, the oven temp is accurate). Dang near zero rise and – I agree with the other poster – about twice the amount of icing needed. Followed the recipe almost exactly – left off the almond slices.

  10. I have a cherry tree here where I live on Vancouver Island, Canada. It was loaded this year and it was great finding your recipe. I have finished making them, as well as eating one before it cooled and it’s very good. I used Almond milk instead of the buttermilk. Thanks for the great recipe!