Tart Cherry Almond Scones

tart cherry scones | recipe via DisplacedHousewife | lots of photos + scone-making tips

| tart cherry almond scones |

Someone requested these for the bakery and I sort of thought, meh…what’s the big with cherry almond scones. Holy crap you guys, these are my new favorite. Super simple to make. Everything’s a staple, none of this what’s-in-season crap. Pure heaven. Sometimes, by Sunday, when it’s the perfect scone-making day, my produce has dwindled and I don’t want to get out of my pajamas and go to the store. You know what I’m talking about? This is your scone for such a day. Yet, I don’t want to relegate her to just shut-in status. She’s truly a stunner and  would equally merit placement on an elegant brunch table with friends. You can dress her up or down…she’s that scone.

I take my scone-making seriously. But I think you know that by now. I’m dying to tell you that these are super moist, but I’ve recently noticed a trend away from the word ‘moist’ in regards to food. But, honestly, I want my scone moist. And this is a moist scone. Let’s say moist one more time. I can’t think of a better word? Can you?

It’s Sunday and I’d like to get back to my pajamas, E! binge and the stack of magazines and cookbooks growing next to my bed. So let’s get to it.

Scones Making Tips:

  • Make sure everything is cold. That means your cream, butter and egg need to be nice and chilly and spend minimal amount of time on the counter top.
  • Don’t overwork your dough. Scones, like pie dough, are very sensitive to this. You want to maintain those nice pea-size butter chunks in the dough. Additional, the humidity really affects them. If it’s dry, you may have some flour bits on the bottom of the bowl while the scone dough is a nice and cohesive ball. However, if you are experiencing high humidity, you may have used up every last speck of flour and the dough still feels sticky. If it’s a low humidity day, no need to force all of the flour into the dough; if it’s humid as hell (hell is humid in this metaphor), you may need to take extra care to flour your hands for easier dough handling.
  • When cutting your scones, do a quick up-and-down motion…no see-saw action. You want your scone sides to be crisp, 90-degree angles.
  • Let’s talk about my use of the freezer when baking…I use it when baking cookies and scones. It does several things…but most importantly it helps your scones get the best rise possible and hold their shape when baking. I wouldn’t skip this step.
  • Be precise. With all of your measurements. I once tried to make scones at 1:30am, completely hammered, with a friend, and it was a disaster. Had I put that extra three tablespoons of flour in? Did you put the baking powder in? We ate them…but they weren’t pretty and they were kind of a disaster. So pay attention.
  • Scones freeze like a dream. Seriously, this might be my most favorite thing about them. And this particular scone freezes like a champ. Make them all the way to Step 9 and pop them in the freezer. After an hour, they should have a pretty good freeze on. Gently wrap them in first parchment paper, then plastic wrap, then foil and lastly pop in a resealable plastic bag. This may seem excessive…but I want them to be perfectly preserved. When you’re ready to bake, simply unwrap and follow on to Step 10.

cherry almond scones | recipe via DisplacedHousewife | lots of photos + scone-making tips

cherry almond scones | recipe via DisplacedHousewife | lots of photos + scone-making tips

cherry almond scones | recipe via DisplacedHousewife | lots of photos + scone-making tips

cherry almond scones | recipe via DisplacedHousewife | lots of photos + scone-making tips

{ tart cherry almond scones }

Makes 16 Petite Cherry Almond Scones

INGREDIENTS

For the Cherry Almond Scones

  • 1 1/2 cups cake flour
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder (double acting + aluminum free)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, cut into 8 pieces, cold
  • 1 cup dried tart cherries, chopped
  • 3/4 cup heavy whipping cream, cold
  • 1 large egg, cold
  • 1 teaspoon pure almond extract

For the Glaze

  • 1 1/2 cups of powdered sugar
  • 1 teaspoon pure almond extract
  • Thin with milk (with any or no fat content, your call; I usually use 2% because that’s what it’s my fridge)
  • ¼ cup slivered almonds for sprinkling on top

INSTRUCTIONS

  1. In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, cinnamon and sea salt.
  2. Cut the butter into the flour mixture using a pastry blender, two forks or your hands until this butter is about the size of peas. Work fast so that the pea-sized butter chunks don’t lose their chill.
  3. Toss the chopped cherries into the butter-flour mixture.
  4. Mix the 3/4 cup of whipping cream, egg, and almond extract together in a small bowl and then drizzle over the flour mixture. Using a fork, stir the dough until a craggy ball starts to form. Then I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads.
  5. Line a cookie sheet with parchment paper or a silpat. Dust lightly with some flour.
  6. Likewise, dust a clean surface (such as a cutting board) lightly with flour and turn your dough onto that surface.
  7. Separate the dough into 4 equal size lumps. Each lump should be about 1/2 pound of dough. Gently pat each lump into a disc, about 1 ½ inches thick. Make sure your edges are sharp, 90-degree angles.
  8. Transfer each disc onto the parchment/silpat.
  9. Pop the discs, uncovered, into the freezer. Thirty minutes minimum and I wouldn’t recommend skipping this step.  This will definitely make this dough easier to handle…especially when you’re trying to cut it. Likewise, it will help the scones rise up and not horizontally when baking.
  10. Pre-heat your oven to 400 degrees F. Make sure you have a rack in the top third of the oven.
  11. After an hour, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (for a total of 16 scones). Pull the scones out at least two inches from each other…they need room to expand.
  12. Put the cherry almond scones in the oven on the top rack and set the timer for 12-13 minutes. You want them to get a nice and golden tan in parts.
  13. When you take them out of the oven, set them in a draft-free area to cool a bit.
  14. Meanwhile…whip up the glaze in a medium bowl by mixing together your powdered sugar and almond extract. Add the milk, a teaspoon at a time, to thin the glaze to the desired consistency. Let this sit and mingle while your cherry almond scones cool.
  15. Drizzle the glaze over the cherry almond scones and immediately sprinkle with the almond slivers.
  16. Scones are best eaten the day they are made. However, they will last for a day or two if stored in an air-tight container at room temperature.
{ on my mind }

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22 Comments

  • Hannah 2018/06/26 at 3:10 AM

    I love your scone recipes! I’ve had a lot of success and am looking to make more :) Do you think fresh cherries would work well in this recipe or should I stick with dried cherries?

    Reply
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  • Elizabeth 2017/06/19 at 12:31 PM

    Hi! I love your scones, but I’ve noticed that in your pictures they never seem to spread. I follow the recipe, but mine spread out a little bit while baking! Do yours do that? They taste great either way, but you have such a nice shape on them. Thanks :)

    Reply
    • Rebecca Firth 2017/06/19 at 1:11 PM

      Hi Elizabeth! Thank you for your sweet words!! My first (and most important) question would be whether you put them in the freezer? It really is important for them to keep their shape while baking. Also, what type of baking powder are you using? Is it double-acting? Let me know, I would love to figure this out with you! xoxo

      Reply
  • thefolia 2016/03/15 at 8:17 PM

    We have been into scones in our nest recently…we will try this yummy looking recipe next. Happy feasting.

    Reply
  • Miriam - londonkitchendiaries.com 2016/03/15 at 5:04 PM

    What a lovely idea to combined cherry and almond in a scone! They look beautiful.

    Reply
  • Cathy | whatshouldimakefor.com 2016/03/14 at 2:39 PM

    ooooh, these look so good. especially dripping with that glaze. i feel your sunday pain. i always have the same conflict on sunday…the frig is pretty desolate yet i can’t seem to drag myself off my cozy couch to go to the store. and god forbid i run into someone i know and have to interact. it’s all too much for a sunday. i much prefer your alternative by using what’s on hand. thanks for the inspiration!

    Reply
  • Ani 2016/03/14 at 1:59 PM

    Love this! I just love reading your posts. :)
    And you know how I feel about tart cherries… Also, I’m with you on the “moist” debate. When did it become such a bad word? I think “dry” is much worse. Dry scone, moist scone. I know which one I’m choosing. Love you to pieces!! ❤️❤️

    Reply
  • Mary Ann | The Beach House Kitchen 2016/03/14 at 12:51 AM

    Totally gorgeous scones Rebecca! Love the flavors!! Awesome list of scone making tips too. Thanks. And hats off to Stella the hand model!

    Reply
  • MB@Bourbon and Brown Sugar 2016/03/13 at 10:00 PM

    Ha! Love this post! You know I am scone-obsessed, and thought I could make gorgeous scones in my sleep, but this morning I tried to make scones at 7am – rather bleary and slightly hungover – and they too were a complete and utter disaster. No idea what went wrong, but they were bricks. I actually tossed them in the bin and went to my favorite bakery to pick up a box of “rescue scones” to feed my breakfast guests. And dried cherry almond are my go-to scones with one awesome addition – chocolate chunks chopped into tiny shards. Try them sometime :) Have a great week Rebecca! (Can’t wait to see what cookbook tops the Piglet tourney – I’m putting my money on Bird in the Hand at this point – love it!)

    Reply
    • DisplacedHousewife 2016/03/13 at 10:08 PM

      Thank you MB!!! And thanks for not judging my late-night drinking-baking. ;) …scones totally require precision!! I always have my recipe handy, even though I know it by heart and I review ingredients at the dry stage and then again once the wet ingredients are mixed to make sure I haven’t left anything out. I also taste the dry ingredients…which is a bit strange…but once you get that flavor down, you can tell when you’ve left out salt or added baking soda instead of baking powder (in the dark-thirty hours) or whatever and save yourself a lot of anguish. But when you’re on your game they are perfection!! I will definitely try the chocolate addition. I’m going to cook from the Bird book this week. Let me know if you have any suggestions! xoxo

      Reply
  • Laura (Tutti Dolci) 2016/03/13 at 9:21 PM

    These scones are gorgeous! After stalking your Insta the other day, I feel pretty confident calling you the scone queen. And one of these beauties is just what I need with my afternoon coffee!

    P.S. You bake for Solvang bakery?! I went to Cal Poly, so I know the area well. What a small world! :)

    Reply
    • DisplacedHousewife 2016/03/13 at 9:44 PM

      Laura!?!?! Shut the front door. Really? Cal Poly?!?! Completely small world. Are you still in California? I’ve been called the ‘scone lady’ but I’m thinking I much prefer ‘scone queen.’ Yes. That will do.

      Thank you for the nice words. We are in love with these scones. I’m semi-scared because some are calling me from the kitchen as I type this.
      xoxo

      Reply
    • DisplacedHousewife 2016/03/13 at 9:48 PM

      And yes, I didn’t really answer your question…I bake for Solvang Bakery on the weekend…scones, gf cookies and specialty items! xo

      Reply
  • Kim M. 2016/03/13 at 9:04 PM

    Yum!! These look so delicious!

    Reply
  • DisplacedHousewife 2016/03/13 at 8:46 PM

    Thanks Heather — me too! Tender and delicate are both good options…perhaps I’ll try… ;) xoxo

    Reply
  • Heather (Delicious Not Gorgeous) 2016/03/13 at 8:38 PM

    tender? delicate? but yeah, i get what you mean, there’s not quite a sub for moist. i love cherry and almond together, so i’m glad you didn’t totally dismiss the combo!

    Reply

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