Dried Cherry Scones

Short answer: Dried cherry scones are tender, buttery cream scones studded with chopped dried tart cherries, flavored with vanilla and a little almond extract, and finished with an almond glaze. The dough is shaped into one 7-inch round, cut into 8 wedges and baked at 400°F for 18 to 22 minutes.

Cherry and almond belong together, and a scone is one of the best places to prove it. These come out of the oven with a crisp, golden top and a soft inside, and the sweet-tart cherries keep them from tasting like plain sugar. Make them for a weekend breakfast, a holiday brunch or a February coffee break during National Cherry Month.

At a glance

• Prep time: 20 minutes

• Bake time: 18 to 22 minutes

• Makes: 8 scones

Ingredients

For the scones

• 2 cups all-purpose flour, plus more for the counter

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

• 3/4 cup dried tart cherries, chopped

• 1/2 cup heavy cream, plus 1 tablespoon for brushing

• 1 large egg

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

For the almond glaze

• 1 cup powdered sugar

• 2 tablespoons milk

• 1/4 teaspoon almond extract

Instructions

1. Heat the oven. Heat the oven to 400°F and line a baking sheet with parchment paper.

2. Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt in a large bowl.

3. Cut in the butter. Add the cold butter and cut it in with a pastry blender or your fingertips until the pieces are the size of small peas. Stir in the chopped cherries.

4. Add the wet ingredients. Whisk the 1/2 cup of cream, egg, vanilla and almond extract. Pour it over the flour mixture and stir with a fork just until a shaggy dough forms.

5. Shape. Turn the dough onto a lightly floured counter and knead gently 3 or 4 times. Pat it into a 7-inch circle about 1 inch thick, then cut it into 8 wedges.

6. Bake. Place the wedges 2 inches apart on the baking sheet, brush the tops with the remaining tablespoon of cream, and bake for 18 to 22 minutes, until golden brown.

7. Glaze. Cool the scones for 15 minutes. Whisk the powdered sugar, milk and almond extract until smooth, then drizzle it over the scones.

Tips

• Keep everything cold. Cold butter makes flaky layers. If the dough gets warm and sticky, chill the cut wedges for 15 minutes before baking.

• Don't overwork the dough. Stop mixing as soon as it holds together. Too much handling makes scones tough.

• Plump very dry cherries. If your cherries are hard, soak them in hot water for 10 minutes, then pat them dry before chopping.

Frequently asked questions

Can I make scones ahead?

Yes. Freeze the unbaked wedges on a sheet pan, then store them in a freezer bag for up to 3 months. Bake from frozen at 400°F, adding 3 to 5 minutes.

How long do scones stay fresh?

They are best the day they are baked. Store leftovers in an airtight container for up to 2 days and warm them for 5 minutes at 300°F.

Can I skip the almond extract?

Yes. Use 1 1/2 teaspoons of vanilla in the dough and plain vanilla in the glaze.

Can I use milk instead of heavy cream?

Cream gives the richest, most tender scone. Whole milk works, but the scones will be a little less tender.

Want more? Browse all our cherry recipes or get the free cherry cookbook.

About the author: Andy LaPointe founded NationalCherryMonth.com and co-founded Traverse Bay Farms, a family-owned Northern Michigan tart cherry company, in 2001.