Dried Cherry Almond Scones

Dried Cherry Almond Scones. Whew, say that fast three times, right? Ever wake up craving something fancy-ish for breakfast but want it now? I get it. Most store-bought scones taste kinda boring or straight-up dry.

Trust me, homemade ones are a whole different story. If you’ve ever tried something like these almond flour scones, you know what I mean — it’s a total game changer.

Dried Cherry Almond Scones

Why Dried Cherry Almond Scones are So Good

Okay so here’s the scoop. Dried Cherry Almond Scones have this amazing tart-sweet cherry pop with nutty warmth. I promise, you don’t even have to be a baking whiz to nail these.

I tried these once after coming home from a long work week. I just needed a treat – you know, the edible hug kind. Bonus: your kitchen will smell like a five-star bakery.

Their crumb is just right (not brick-like), and those bursts of cherry… oh, they wake you up for sure! Just make sure you use good quality dried cherries, otherwise it’s just not worth it. If you add the chopped almonds, it’s complete breakfast magic.

Dried Cherry Almond Scones

Ingredients You’ll Need

• 2 cups all-purpose flour (heaping, don’t be skimpy with it)
• 1/3 cup sugar, plus a sprinkle more for dusting
• 1 tablespoon baking powder
• Pinch of salt (don’t skip it, trust me)
• 1/2 cup cold butter, cubed (and yes, cold actually matters here)
• 1/2 cup dried cherries (tart is best, but do what you can)
• 1/3 cup slivered almonds (give ’em a rough chop if they’re gigantic)
• 2/3 cup heavy cream (or whole milk if you’re feeling wild)
• 1 egg
• 1 teaspoon almond extract (this is, like, the magic ingredient)
• Extra cream for brushing the tops (if you’re feeling extra)

Dried Cherry Almond Scones

How To Make Them (You Really Don’t Need Skill)

First things first, crank your oven to 400°F. You want that blast of heat, trust me.

Grab a big mixing bowl. Toss in the flour, sugar, baking powder, and salt. Give it a quick stir.

Add those cold butter cubes. You’ll want to smash them up with your fingers until everything looks crumbly and kind of like wet sand. (Don’t worry if it feels awkward. It’s supposed to.)

Stir in the dried cherries and almonds. If a couple cherries sneak into your mouth, I won’t tell.

Whisk cream, egg, and almond extract together in another little bowl. Pour that into the dry stuff and use a fork to barely bring it together. Don’t overmix! This is important. It should look a little messy.

Dump it onto a floured counter, pat it into a 1-inch-thick circle, and slice like a pizza into eight wedges. Slide them onto a baking sheet, brush with cream, sprinkle sugar, and bake 14-17 minutes until golden.

Dried Cherry Almond Scones

Serving Suggestions

• Serve warm if possible. Trust me, they’re like a warm hug.
• Slap on a bit of butter or lemon curd. Next-level.
• Great with strong coffee, but also… try black tea, okay?
• Leftovers? Toss Scones in the freezer and pop in toaster. Bam, instant treat.

Dried Cherry Almond Scones

Substitutions and Tips No One Tells You

Don’t have heavy cream? Been there. Milk works in a pinch, but the richness takes a little vacation. Also, if you don’t have almonds, pecans are actually pretty tasty in Scones once, shockingly. Beware soaking the dried cherries, some folks say it helps, but I found they got too mushy (I like the chewy bite). If your dough feels super sticky, dust your hands in flour for easy handling. And don’t skip the brushing cream — I know, but it gives that bakery top everyone likes.

“These cherry almond scones are now my Saturday go-to! Even my husband, who’s picky, asks for them. The texture is spot on and those cherries are just *mwah*.” – Jess from Vermont

Dried Cherry Almond Scones

Why Scones Beat Muffins (& Troubleshooting Weird Results)

Oh! Scones just feel fancier, right? Something about slicing that dough makes you feel confident in the kitchen, even if your hair’s a mess and you’re still in yoga pants. I’ll be honest, sometimes my dough is stubborn and won’t come together — just add a teaspoon of cream, work it gently, and don’t panic.

If your scones look totally flat, your baking powder probably needs to retire. Dry scones? Try measuring flour with a light hand next time. I still over-bake sometimes, happens to us all. No need to panic, dunk it in coffee and cover with extra butter.

Dried Cherry Almond Scones

If you’re a total scone enthusiast, try my favorite classic pastry scones next for some serious afternoon tea vibes.

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