This is the first cousin to my popular Cranberry Vanilla Buttermilk Scones. My Cherry Almond Scones have just enough almond extract to have you wondering what that lovely flavor is but not enough to overpower the cherry. These are great when you want fruity scones but have no fresh fruit on hand.
They look so scraggly and English, don’t they? These are best served with butter and jam warm from the oven.
Cherry Almond Scones
(Makes 9 scones.)
3 cups flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup dried cherries
1/2 cup butter, at room temperature
3/4 cup buttermilk
1 large egg
1/4 tsp almond extract
Raw sugar for sprinkling
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and dried cherries.
- Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
- Whisk together the buttermilk, egg, and almond extract. Add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don’t beat the mixture or your scones will be tough.)
- Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with raw sugar.
- Bake for 15 to 18 minutes or until they’re golden brown. Serve warm with butter and jam.