If you’re looking for the perfect bakery-style treat to brighten up a cozy morning, these Cherry Almond Scones are calling your name! Buttery, soft, and filled with sweet cherry-almond flavor, they’re a festive twist on the classic scone — and that glossy pink glaze on top? Total showstopper.
Make a batch for brunch, serve them with coffee or tea, or wrap them up as edible gifts. With pantry-friendly ingredients and a simple step-by-step method, you’ll have beautiful scones on the table in no time.
Why You’ll Love These Scones
These scones are everything a good scone should be — tender and rich with buttery layers, juicy cherry bits in every bite, and a subtle almond flavor that’s pure bakery bliss. Thanks to the maraschino glaze, they’re sweet without being over the top, and absolutely gorgeous to serve.
This is a one-bowl, no-fuss recipe you’ll want to come back to again and again — especially around the holidays!
Ingredients for Cherry Almond Scones
- Flour: All-purpose flour is the base of this recipe. It gives the scones structure while keeping them soft.
- Sugar: Just a touch of granulated sugar sweetens the dough, while turbinado sugar on top adds sparkle and crunch.
- Baking Powder: Provides the lift and flakiness you want in a scone.
- Butter: For flaky layers and rich flavor. Use very cold or frozen butter for best results!
- Slivered Almonds: These add a wonderful nutty crunch in every bite.
- Maraschino Cherries: Drain and mince them well so the dough doesn’t get too wet.
- Eggs: Help bind the dough and create richness.
- Heavy Cream or Eggnog: Either works beautifully for moisture and tenderness — eggnog adds an extra holiday touch!
- Almond Extract: Enhances the flavor of both the dough and glaze.
- Turbinado Sugar: Optional, but it adds a lovely crunch and golden finish on top.
- Glaze Ingredients: Melted butter, maraschino cherry juice, powdered sugar, and almond extract come together to form a luscious glaze.
How to Make Cherry Almond Scones
1. Prep the Dry Ingredients
In a large bowl, whisk together the flour, sugar, and baking powder. You’re building your base here, so make sure it’s well combined.
2. Cut in the Butter
Use a pastry blender, fork, or two knives to cut in the cold butter until the mixture resembles coarse crumbs. Cold butter is the key to flaky scones!
3. Add the Mix-Ins
Toss in the slivered almonds and minced maraschino cherries. Stir gently to distribute them evenly through the flour mixture.
4. Mix the Wet Ingredients
In a small bowl, beat the eggs with the cream (or eggnog) and almond extract. This mixture brings everything together.
5. Combine Wet and Dry
Make a well in the center of the flour mixture and pour in the egg mixture. Stir just until the dough comes together — don’t overmix.
6. Shape the Dough
Turn the dough out onto a floured surface and gently knead it 5 to 6 times. Form into a ball, then press into a 3/4-inch thick disk.
7. Slice and Arrange
Transfer the disk to a greased baking sheet. Cut into 8 equal wedges and gently pull them apart so they have room to rise while baking.
8. Add Final Touches
Brush the tops with heavy cream and sprinkle with turbinado sugar. This helps them bake up golden and beautiful.
9. Bake
Bake at 400°F (200°C) for 15 to 18 minutes, or until the edges are golden brown and a toothpick comes out clean.
10. Cool and Glaze
Let the scones cool on a wire rack. While they cool, whisk together the glaze ingredients — melted butter, cherry juice, almond extract, and powdered sugar — until smooth and pourable.
11. Glaze and Serve
Drizzle the glaze generously over the cooled scones and let it set before serving. Then dig in!
Tips for Perfect Scones
- Don’t skip drying the cherries: Too much moisture can make the dough soggy.
- Keep your butter cold: This is crucial for flaky texture. Freeze it for 10 minutes before cutting it in.
- Use a light hand: Overworking the dough can make your scones tough instead of tender.
- No turbinado sugar? Try sanding sugar or just skip it entirely.
Tools You’ll Want to Have On Hand
- Pastry Blender: Makes cutting butter into flour easy and mess-free.
- Baking Sheet: Line with parchment paper or grease it lightly to prevent sticking.
- Sharp Knife or Bench Scraper: For slicing clean wedges.
- Cooling Rack: Helps the scones set up nicely before glazing.
- Small Bowl & Whisk: For mixing the glaze to just the right consistency.
These Cherry Almond Scones are festive, fruity, and totally irresistible. Whether you’re baking them for brunch, dessert, or just because, they’re guaranteed to bring a little joy to your table. ❤️