Cherry Almond Scones - Bob's Red Mill Blog
Cherry Almond Scones
Recipes on March 3, 2016 by

Cherry Almond Scones

While spring has not officially sprung, its forerunners are evident all over Portland. Cherry trees are waving their pink and white blossoms, daffodils are raising their heavy heads, and crocuses are dotting the landscape. Of course, it's still abysmally wet and gray, but that's no reason why we can't embrace the shifting of the season. These cherry almond scones are a lovely way to celebrate the end of winter and the start of new life. Even if it's still cold and miserable where you are, these scones will help lift your spirits and breathe new life into your home. They're terribly easy to make and perfectly delicious to enjoy with a cup of tea.

Cherry Almond Scones

Prep Time: 10 minutes | Cook Time: 20-22 minutes | Makes 8 servings

  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 cup Turbinado Sugar**
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1/4 cup Butter cold, cubed
  • 1/2 cup Dried Tart Cherries, chopped
  • 1/4 cup Sliced Almonds toasted
  • 3/4 cup cold Heavy Cream plus 1 1/2 Tbsp
  • 1/4 tsp Almond Extract
  • 2 Tbsp Sliced Almonds raw

Preheat oven to 450°F. Line a baking sheet with parchment paper.

In a medium bowl, sift together pastry flour, fine turbinado sugar, baking powder, and salt.

Using a pastry blender or two knives, cut cold butter into the flour mixture until the butter is the size of large peas.

Add dried cherries, toasted sliced almonds, almond extract, and ¾ cups cold cream and mix just until a shaggy dough forms. Turn the dough out onto a lightly floured board and knead briefly until a cohesive dough forms.

Shape dough into a disk and transfer to the prepared baking sheet. Pat into an 8-inch round, about 1-inch thick. Cut into 8 wedges.

Brush the tops of the scones with the remaining 1 ½ tablespoons cream and sprinkle with 2 tablespoons raw sliced almonds.

Bake until golden and baked through in the center, about 20-22 minutes. Let cool briefly; serve warm.

*If you can't get your hands on our fine pastry flour, use all purpose flour instead.

**If you can't find fine turbinado sugar, substitute regular cane sugar.

1 Comment

  1. Emma {Emma's Little Kitchen}
    Beautiful flavours baked into my favourite treat, lush!
    Reply

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