Cherry Almond Scones *NEW*

Cherry Almond Scones



Cherry season is right upon us. We had a bunch of cherries on our tree at our old house (now rental) and I could not let these beauties go to waste. I have a feeling a lot of cherry recipes will be coming soon.

Cherry Almond Scones

1 cup almond flour

3 cups all purpose flour

1 tbsp. baking powder

Pinch of Kosher salt

1 cup sugar

1/2 cup butter, cold, cut into chunks

2 cups buttermilk

1 tsp. almond extract or almond emulsion

4 cups prepared fresh cherries, pitted and cut in half

1 egg

Coarse sugar

2 cups powdered sugar

1 tsp. cherry extract

4-6 tbsp. heavy cream

Preheat your oven to 420 degrees.

In a large bowl, combine the flours, baking powder, salt. Using a pastry knife, cut the butter into the flour mixture. You will want the butter to be pea sized. And work quickly, as you want the butter to stay cold. Add the sugar. Toss the cherries with 1/4 cup all purpose flour. Gently toss to coat with your hands or spoon. Add the cherries to the flour and butter mixture. Then add the buttermilk and almond extract. With a fork, gently bring the dough together, just until combined. The dough will be soft and slightly wet.

Flour the counter, generously, at least 1/2 cup. Turn the dough onto the floured surface. Then with your hands, bring the dough together. Knead the dough 1-2 minutes gently. Shape your dough, roughly 2″ high, and flatten into a large disc. Use a 3″ round cookie cutter to shape the scones. Place them on a large baking sheet lined with parchment paper. Repeat until all the scones are cut. You will make 20-24 scones.

In a small bowl, beat your egg. Brush an egg wash onto each of your scones. Then sprinkle with coarse sugar.

Bake the scones for 20-22 minutes.

While the scones are cooling sightly, prepare your cherry glaze. Whisk together the powdered sugar, cherry extract and heavy cream until desired consistency.

Drizzle the cherry glaze over the warm scones. Serve immediately. Yum.

Why can’t it be cherry season all year long?

Happy baking.

XO, Wendy

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