Cherry Chocolate Almond Scones

5 from 1 vote

Cherry Chocolate Almond Scones

These scones are studded with dried cherries and chocolate and have a hint of almond extract. Scones are ideal for breakfast, brunch, or a sweet afternoon snack.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: -8 scones

Calories: 521kcal

Author: Abbey McDermott

Ingredients

7 tablespoons unsalted butter grated and frozen
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
½ cup dried cherries
½ cup dark chocolate chips
¾ cup heavy cream plus extra for brushing the top of scones
1 large egg
1 teaspoon almond extract

Instructions

Grate the butter into a mixing bowl. 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℉.
Using a bench scraper or a knife, slice the dough into 6 wedges. Separate the wedges slightly. 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.

Notes

Butter: Alternatively, cut the butter into cubes. Using a pastry cutter, cut the butter into the flour mixture until pea-sized crumbs form.

Baking: Placing the scones close together on the pan helps them to rise high and not spread wide.

Nutrition