These cherry scones have dried cherries, dark chocolate and a hint of almond extract. These are perfect for breakfast, brunch, or a sweet afternoon treat.
Twenty years ago, my husband and I took a trip to Montreal. On the way home, we spent a few days at a quaint bed and breakfast in the White Mountains of New Hampshire. My most vivid memory of this inn is the breakfast. Breakfast was served in a beautiful sunroom with views of the grounds. It was elegant yet homey at the same time.
The atmosphere was lovely, but the food was spectacular. I remember ordering quiche filled with spicy andouille sausage that knocked me off my feet. It was very spicy and so delicious. But it was the scones that I remember most vividly. They were scrumptious - buttery and perfectly sweet. I have loved scones ever since.
Why these scones are so good
My love of scones continues with this Cherry Chocolate Almond version. I have a weakness for anything chocolate-almond and these flavors pair perfectly with cherries. I like the chew of dried cherries, and combined with dark chocolate and almond extract, these scones are delicious.
I chose to finish these scones with a dusting of powdered sugar. But, it would be perfectly acceptable to drizzle with a powdered sugar glaze if you so desire!
Grab a cup of coffee or tea to enjoy with one of these scones. It's a sweet start to any day or a welcome afternoon treat.
More scone recipes
Cherry Chocolate Almond Scones
- 7 tablespoons unsalted butter (grated and frozen)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dried cherries
- ½ cup dark chocolate chips
- ¾ cup heavy cream ( plus extra for brushing the top of scones)
- 1 egg
- 1 teaspoon almond extract
- Grate the butter into a mixing bowl. (Note 1) Chill in the freezer while you gather the rest of the ingredients.
- To the mixing bowl, add the flour, sugar, baking powder, and salt. Using a fork, toss to combine and distribute the butter throughout the flour. Add the dried cherries and chocolate chips and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, egg, and almond extract. Add to the flour mixture and gently stir just until the dough comes together. The dough should dry, not wet, but should hold together. If the dough seems too crumbly, add more cream, 1 tablespoon at a time.
- Turn the dough out onto a piece of parchment paper and form into a circle ¾-inch to one-inch thick. Transfer the parchment to a sheet pan and chill for 15 minutes while the oven preheats.
- Preheat the oven to 400 degrees.
- Using a bench scraper or a knife, slice the dough into 6 wedges. Separate the wedges slightly. (Note 2) Brush the tops with heavy cream. Bake the scones for 15-20 minutes until golden brown. Let cool.
- For the icing, in a small bowl, combine the powdered sugar, almond extract, and enough cream to achieve the desired consistency. Drizzle the icing over the scones.
- The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.
- Alternatively, cut the butter into cubes. Using a pastry cutter, cut the butter into the flour mixture until pea-sized crumbs form.
- Baking the scones close together helps them to rise high and not spread wide.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.