Y’all. These scones might be one of the best things I’ve ever made.
Admittedly, I’m not a great baker. Don’t get me wrong – I love to bake, but baking and I aren’t always on good terms. The scientific nature of baking is something I find troublesome, not to mention the copious amount of leftover goodies hanging around.
Despite my love-hate relationship with baking, I frequently make scones. Scones are a perfect foray into the world of pastries. They’re fairly forgiving, as far as baked goods go, and the flavor possibilities are endless. A traditional cream scone, which is the foundation for this recipe, is light and crumbly without being too cake-y.
I used dried cherries for these beauties because I think dried fruit (as opposed to fresh fruit) holds up better in scones. Fresh fruit can get squished around during kneading, which can get messy and…mushy. Almonds are the perfect nut counterpart to the sweet yet tart dried cherries.
A glorious sour cream glaze glistens on top of the scones adding the perfect amount of sweetness to an otherwise buttery and light treat. Oh, and speaking of butter, you should slather some on while these are warm. Absolute perfection.
Make these for breakfast when you have company! I guarantee they’ll disappear in the blink of an eye.
- For the scones:
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup dried tart cherries
- 1/2 cup toasted sliced almonds
- 1 cup heavy cream
- For the glaze:
- 3/4 cup confectioners sugar
- 2 tablespoons sour cream
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon water
- Adjust an oven rack to the middle position and heat the oven to 425 degrees
- Place the flour, baking powder, sugar, and salt in the bowl of a food processor fitted with the metal blade. Process to mix the ingredients with six 1-second pulses
- Distribute the butter evenly over the dry ingredients and process with twelve 1-second pulses
- Add the dried cherries and the almonds and pulse one more time
- Transfer the dough to a large bowl and stir in the heavy cream with a spatula until the dough begins to form, about 30 seconds
- Transfer the dough and any remaining dry flour bits to the counter top and knead the dough by hand just until it comes together in a rough, slightly sticky ball, 5 to 10 seconds
- Press the dough into an 8-inch cake pan and turn out onto a lightly floured surface
- Dived the dough into 8 wedges using a sharp knife or a bench scraper
- Place the wedges on a baking sheet lined with parchment paper
- Bake until the scones are lightly browned on top, 12 to 15 minutes
- Cool on a wire rack for at least 10 minutes
- While the scones are cooling, warm the sour cream and confectioner's sugar over low heat and stir until almost smooth
- Remove from the heat and stir in the vanilla extract and water
- Drizzle the glaze over the scones. Serve warm or at room temperature
Recipe adapted from Baker’s Illustrated.