A couple weeks ago, I attended a baby shower for a friend at a gorgeous restored colonial house.  It was a wonderful afternoon tea, made all the better by the fact that we all left our toddlers at home.  In the car ride there, I warned my future tea-mates to look out, I was ready to destroy some scones.  They all made a big deal of not wanting to sit next to me and risk the communal contents of the triple-tiered tower to a raging craver pregnant lady.  Turned out, I was still experiencing sweets-aversion and only got through 1.5 tiny scones before turning to the smoked salmon sandwiches and chicken pies.

Three weeks later, and after dreaming of cupcakes, I woke up one morning with a very specific craving for cherry almond scones.  Luckily I had the means to make that happen.  These scones are not too sweet, not too fatty and, like all scones, best right out of the oven.  If you can’t polish off the whole batch at one sitting (not too hard to do, I might add), form the scones on a piece of parchment paper or silpat and freeze.  Then store in a freezer bag until the next craving hits, put into the oven completely rock hard, add 5 minutes to the cooking time and enjoy again.

Cherry Almond Scones (adapted from The Baking Pan)

  • 2/3 cup dried cherries
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/3 cup sliced almonds
  • 1/3 cup butter
  • 1 cup plain yogurt
  • 1 egg yolk
  • 1/4 tsp almond extract
  • 1 cup powdered sugar
  • 1/4 tsp almond extract
  • 2 Tbsp milk
  1. Heat oven to 425F.  Line baking sheet with parchment or silpat.
  2. Soak cherries in 1/2 cup boiling water for 5 minutes, drain well.
  3. Whisk together flour, powder, soda, salt, sugar and almonds.
  4. Ice cold from the fridge, grate butter directly into the flour mixture.  Using your hands, lightly coat the butter with flour and make sure its evenly distributed.
  5. In another bowl, mix yogurt, yolk and extract.  Add yogurt mixture and cherries to flour and use a spatula to fold together.  It won’t be too stiff or dry, make sure all flour is incorporated.
  6. Drop scone-sized piles of batter onto the parchment, and bake 15-20 minutes, until nice and golden on the craggy peaks. Cool slightly and glaze with almond glaze if desired.  Eat hot.
  7. To make glaze, combine powdered sugar, extract and milk and whisk until smooth.