Sour Cherry Scones with Almond Glaze
These sour cherry scones start with my classic cream scone recipe, then get a bright, slightly tart twist from frozen cherries and just a touch of almond extract. We added a little almond glaze, too — because my son believes everything is better with frosting. And honestly, he isn’t wrong.
They’re buttery and golden on the outside, soft and tender inside, and filled with juicy cherries in every bite. The sweet almond glaze is the perfect finish.
Yield: 8 scones
Prep time: 20 minutes
Freeze time: 15–20 minutes
Bake time: 22–24 minutes
Sour Cherry Scones
2¼ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
10 tablespoons cold salted butter, cubed
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup cold heavy cream
1½ cups frozen pitted sour cherries
2 tablespoons heavy cream, for brushing
Almond Glaze
½ cup powdered sugar
¼ teaspoon almond extract
2–3 teaspoons heavy cream, plus more as needed
Instructions
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cubed cold butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until the pieces are about the size of very small peas.
In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and almond extract.
Pour the wet ingredients into the flour and butter mixture. Stir gently with a fork until a shaggy dough begins to form. Use your hands to gently bring the mixture together, working the dough as little as possible.
Keep the cherries frozen until you’re ready to add them. If they’re especially large, carefully cut them in half while they’re still frozen.
Pat the dough into a thick rectangle and scatter the frozen cherries over it. Fold the dough over itself a few times to distribute the cherries and create layers. Work quickly so the butter and fruit remain cold.
Shape the dough into an approximately 8-inch round and cut it into 8 wedges. Arrange the scones on the prepared baking sheet with space between them.
Freeze the shaped scones for 15–20 minutes. While they chill, preheat the oven to 425°F.
Remove the scones from the freezer and brush the tops with heavy cream.
Bake at 425°F for 12 minutes. Reduce the oven temperature to 400°F and continue baking for another 10–12 minutes, or until the scones are golden and set in the centers. If they begin browning more than you’d like, loosely cover them with foil for the remainder of the baking time.
Let the scones rest on the pan for 2–3 minutes before transferring them to a wire rack.
To make the glaze, whisk together the powdered sugar, almond extract, and 2 teaspoons heavy cream. Add additional cream a little at a time until the glaze reaches your desired consistency.
Drizzle the almond glaze over the slightly warm or cooled scones. Enjoy!
Courtney’s Tips for the Best Cherry Scones
Keep the cherries frozen until the moment you add them. Thawed cherries release more juice and can make the dough wet and difficult to handle.
Some pink streaks in the dough are perfectly fine, but fold gently to avoid crushing the cherries.
The dough may look a little shaggy. That’s exactly what you want — overworking it can make your scones tough.
If the dough becomes soft while you’re shaping it, place it in the freezer for a few extra minutes before baking.
Almond extract is strong, so measure carefully. A little adds beautiful flavor without overpowering the cherries.
Let the scones cool slightly before glazing. Warm scones create a thinner, more translucent glaze; completely cooled scones keep it thicker.
