Cherry Almond Scones – Tender 45-Minute Breakfast Treat

These cherry almond scones are the kind of breakfast that makes a slow weekend morning feel special without any bakery-level fuss. Cold butter gets rubbed into flour until it looks like coarse sand, then heavy cream and almond extract bring the dough together around juicy sweet cherries and toasted sliced almonds.

The trick is keeping everything cold and handling the dough as little as possible – that is what gives you scones with tall, flaky layers instead of dense hockey pucks. A quick brush of cream and a shower of coarse sugar before baking gives the tops that crackly, golden finish you want with your coffee.

I tested this batch five times to nail the cherry-to-dough ratio, and this version is the winner: enough fruit in every bite, but the dough still holds its shape when you cut it into wedges.

About the Ingredients

2 1/2 cups (313g) all-purpose flour, plus more for dusting

Spoon the flour into the cup and level it off, or your scones will be dry. For a lighter crumb, swap 1/2 cup of the all-purpose flour for cake flour.

1/3 cup (67g) granulated sugar

Standard white sugar keeps the crumb tender and neutral. You can use the same amount of coconut sugar for a deeper, caramel note, though the scones will brown faster.

1 tablespoon baking powder

Check the date on your can – expired baking powder is the number one reason scones turn out flat. Buy a fresh can if yours has been open more than six months.

1/2 teaspoon fine sea salt

Fine sea salt dissolves evenly into the dough. If you only have kosher salt, use 3/4 teaspoon since the crystals are larger.

1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes

Freeze the butter for 15 minutes before cutting it in for the flakiest layers. Salted butter works too – just drop the added salt to a pinch.

3/4 cup (180ml) cold heavy cream, plus 2 tablespoons for brushing

Use cream, not milk, for richness and structure. Whole milk plus 1 tablespoon melted butter is a workable substitute in a pinch.

1 teaspoon almond extract

Pure almond extract tastes far cleaner than imitation. If you want a milder flavor, use 1/2 teaspoon almond and 1/2 teaspoon vanilla extract.

1 cup (140g) fresh sweet cherries, pitted and quartered

Frozen cherries work but must be patted dry and kept frozen until the last second. Drain canned cherries well and skip the extra sugar if they are packed in syrup.

1/2 cup (45g) sliced almonds, toasted

Toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Chopped pecans or walnuts are a fine swap.

1 tablespoon coarse turbinado sugar, for sprinkling

This gives the crackly top. Demerara sugar or even a light dusting of granulated sugar will do.

Tips & Tricks

Keep Everything Cold

Grate frozen butter on a box grater and toss it with the flour – the cold pockets of fat create steam and lift the scones into flaky layers.

Do Not Overwork the Dough

Stir just until the flour disappears, then pat rather than knead. Overmixing develops gluten and makes the scones tough and bready.

Pat Cherries Dry

Blot the quartered cherries with paper towels so their juice does not stain the dough or make it soggy. Toss them in a spoonful of flour before folding in.

Cut Straight Down

Use a sharp knife and press straight through the dough without sawing. Twisting or dragging seals the edges and stops the scones from rising tall.

Step-by-Step Instructions

1. Heat the oven and prep

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until they smell nutty and turn light golden brown.

2. Whisk the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. This distributes the leavener so every scone rises evenly.

3. Cut in the cold butter

Add the cold butter cubes and toss to coat. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse sand with a few pea-sized pieces remaining – about 3 minutes.

4. Add the wet ingredients

Whisk the cold cream and almond extract together, then pour into the flour mixture. Stir with a fork just until a shaggy dough forms and no dry flour streaks remain.

5. Fold in cherries and almonds

Gently fold in the quartered cherries and 1/3 cup of the toasted almonds, pressing the dough together with your hands. Turn it out onto a lightly floured surface and pat into a 7-inch round about 1 inch thick.

6. Cut into wedges

Cut the round into 8 wedges with a sharp knife, pressing straight down. Transfer the wedges to the prepared baking sheet, leaving 2 inches between them.

7. Brush and top

Brush the tops with the remaining 2 tablespoons of cream and sprinkle with turbinado sugar and the remaining toasted almonds. This gives the scones their golden, crackly crust.

8. Bake until golden

Bake at 400F (200C) for 18 to 22 minutes, until the scones are deep golden brown on the edges and a toothpick inserted in the center comes out clean. The internal temperature should read about 200F (93C).

9. Cool and serve

Let the scones cool on the pan for 5 minutes, then transfer to a rack. Serve warm – they are best within an hour of baking.

Delicious Variations

Chocolate Cherry

Swap the toasted almonds for 1/2 cup dark chocolate chunks and drop the almond extract to 1/2 teaspoon.

Lemon Cherry

Add 1 tablespoon lemon zest to the dry ingredients and use vanilla extract instead of almond for a bright, citrusy twist.

Glazed Almond

Whisk 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over cooled scones for a sweet finish.

How to Store Cherry Almond Scones

Frequently Asked Questions

Bake a batch this weekend and let the smell of toasted almonds and warm cherries fill the kitchen – then tell me in the comments how you served them.

Cherry Almond Scones

Cherry Almond Scones are tender, buttery, and dotted with sweet cherries and toasted almonds for an easy bakery-style breakfast ready in 45 minutes.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time8Servings312 kcalCalories

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🧂 Ingredients

• 2 1/2 cups (313g) all-purpose flour, plus more for dusting
• 1/3 cup (67g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180ml) cold heavy cream, plus 2 tablespoons for brushing
• 1 teaspoon almond extract
• 1 cup (140g) fresh sweet cherries, pitted and quartered
• 1/2 cup (45g) sliced almonds, toasted
• 1 tablespoon coarse turbinado sugar, for sprinkling

📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until they smell nutty and turn light golden brown.
2. 2Whisk the dry ingredients — In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. This distributes the leavener so every scone rises evenly.
3. 3Cut in the cold butter — Add the cold butter cubes and toss to coat. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse sand with a few pea-sized pieces remaining – about 3 minutes.
4. 4Add the wet ingredients — Whisk the cold cream and almond extract together, then pour into the flour mixture. Stir with a fork just until a shaggy dough forms and no dry flour streaks remain.
5. 5Fold in cherries and almonds — Gently fold in the quartered cherries and 1/3 cup of the toasted almonds, pressing the dough together with your hands. Turn it out onto a lightly floured surface and pat into a 7-inch round about 1 inch thick.
6. 6Cut into wedges — Cut the round into 8 wedges with a sharp knife, pressing straight down. Transfer the wedges to the prepared baking sheet, leaving 2 inches between them.
7. 7Brush and top — Brush the tops with the remaining 2 tablespoons of cream and sprinkle with turbinado sugar and the remaining toasted almonds. This gives the scones their golden, crackly crust.
8. 8Bake until golden — Bake at 400F (200C) for 18 to 22 minutes, until the scones are deep golden brown on the edges and a toothpick inserted in the center comes out clean. The internal temperature should read about 200F (93C).
9. 9Cool and serve — Let the scones cool on the pan for 5 minutes, then transfer to a rack. Serve warm – they are best within an hour of baking.

👨‍🍳 Chef's Note: Do not skip toasting the almonds; raw slices taste flat and pale next to the sweet cherries. A minute or two in a dry pan makes all the difference.

Servings: 8

Cuisine: American

Course: Breakfast

Nutrition (per serving): 312 kcal · 6g protein · 34g carbs · 17g fat