Cherry Almond Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a flaky texture.

Dried cherries: Provides a sweet and slightly tart flavor.

Toasted sliced almonds: Adds a nutty crunch to the scones.

Heavy cream: Adds moisture and richness to the dough.

Almond extract: Enhances the almond flavor in the scones.

When incorporating the cold butter into the dry ingredients, use a pastry cutter or your fingers to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the scones. Be careful not to overwork the dough when kneading; gentle handling preserves the desired lightness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the scones healthier.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• dried cherries - Substitute with dried cranberries: Dried cranberries have a similar tartness and texture, making them a good alternative.

• toasted sliced almonds - Substitute with toasted pecans: Toasted pecans offer a different nutty flavor and a similar crunch.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich and creamy texture.

• almond extract - Substitute with vanilla extract: Vanilla extract can provide a different but complementary flavor to the scones.

• Allow the scones to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the scones in an airtight container. If you need to stack them, separate each layer with a piece of parchment paper to avoid sticking.

• Store the container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.

• For freezing, wrap each scone individually in plastic wrap. This helps maintain their freshness and prevents freezer burn.

• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date to keep track of their storage time.

• Freeze the scones for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

• For a quick thaw, you can also microwave the scones on a low setting for 20-30 seconds, but be cautious as this can sometimes make them a bit chewy.

• If you prefer a freshly baked taste, you can freeze the scone dough before baking. Shape the dough into wedges, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag.

• When ready to bake, preheat your oven to 400°F (200°C) and bake the frozen scones for 20-25 minutes, adding a few extra minutes to the original baking time.

• Preheat your oven to 350°F (175°C). Place the cherry almond scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, or until they are warm and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large mixing bowl: Whisk together the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Used to combine the dry ingredients evenly.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Separate bowl: Combine the heavy cream and almond extract before adding to the dry ingredients.

• Spatula: Mix the wet and dry ingredients until just combined.

• Floured surface: Turn the dough out onto this surface to knead gently.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Let the scones cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and cuts down on prep time.

Pre-toast almonds: Toast the almonds in bulk and store them for future use.

Batch bake: Double the recipe and freeze half of the scones for a quick treat later.