Ingredients
Scale
- 2½ cups all-purpose flour (or whole wheat flour for nuttier flavor)
- ⅓ cup granulated sugar (or coconut sugar for a caramel undertone)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup dried sour cherries (or fresh cherries, reducing liquid elsewhere)
- ½ teaspoon almond extract
- ½ cup sliced almonds (plus extra for topping)
- ⅔ cup cold buttermilk (or milk with 2 teaspoons lemon juice)
- 1 large egg
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Fold in dried sour cherries and sliced almonds evenly.
- In a separate bowl, whisk together buttermilk, egg, and almond extract.
- Make a well in dry ingredients and pour in wet mixture, stirring gently.
- Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges or rounds.
- Brush tops with buttermilk and sprinkle with almonds and coarse sugar.
- Bake for 22-25 minutes until golden brown.
Notes
For a vegan option, replace butter with coconut oil, use plant-based milk with lemon juice, and substitute egg with a flax egg.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: scones, cherry scones, pastries, baking, brunch