Cherry Almond Scones with Vanilla Icing

six scones on upside down plate with spoon beside and sliced almonds in bowl with white flowers and white cheese cloth around on marble surface.

Cherry Almond Scones with Vanilla Icing

Tender, moist, and full of flavor! These easy to make Cherry Almond Scones with Vanilla Icing are the perfect breakfast treat to make for any and every occasion. So simple, but SO delicious!

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Freezing Time: 15

Total Time: 55

Servings: scones

Calories: 447kcal

Ingredients

Scones

¾ cup heavy cream room temperature
2 large eggs room temperature
¾ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all purpose flour
¾ cup almond flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
5 Tablespoons unsalted butter cold
¾ cup dried cherries chopped
⅓ cup sliced almonds

Icing

1 cup powdered sugar sifted
2 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

Scones

Heat oven to 375℉/190℃.
Line a sheet pan with parchment paper. Set aside.
In a small bowl, whisk together cream, eggs, vanilla, and almond extract. Set aside.
In a large bowl, combine flour, almond flour, baking powder, baking soda, and salt.
Whisk until well blended.
Grate in butter.
Toss together until well mixed.
Add cherries and sliced almonds.
Toss until combined.
Pour wet ingredients over dry ingredients.
Gently mix just until combined.
Turn out onto a floured surface.
Round the dough.
Roll out into a 9 inch circle that is ¾ inch thick.
Cut into 8 equal wedges.
Place on prepared baking sheet.
Freeze for 15 minutes.
Remove from freezer and place immediately in oven.
Bake for 25 minutes, or until golden brown and cooked through.

Icing

Combine all ingredients in a small bowl.
Whisk until smooth.
Drizzle over cooled scones.

Notes

Substitutions:

If you don't have almond flour, you can actually make your own! All you need to do is finely grind almonds in the blender or a food processor.
You can chop almonds instead of using sliced almonds.
If you don't like almond extract, omit it from the recipe and increase the vanilla to 1 teaspoon.
To make this recipe vegan, you can use plant-based butter, vegan heavy cream, and your favorite vegan egg substitute. For the icing, use your favorite unsweetened plant-based milk!
To make this recipe gluten-free, use your favorite 1:1 gluten free all-purpose flour. To make this recipe dairy-free, you can use your favorite non-dairy butter, unsweetened plant-based milk and non-dairy cream.

Expert Tips:

Do not use fresh cherries in this recipe.
Don't skip chopping the cherries! If you leave them whole, they will burn on the exterior of the scone.
Mix the dough just until blended! You don’t want to over work it.
You can cut the scones into any shape, but this will also change the baking time.

Nutrition