Irresistible Glazed Cherry Almond Scones Recipe in 40 Minutes

There’s something magical about the combination of cherries and almonds that makes my kitchen smell like a cozy bakery. I first fell in love with glazed cherry almond scones during a summer trip to Michigan’s cherry country – one bite of that buttery, fruit-studded goodness and I was hooked! What I love most about this recipe is how simple it is to whip up, yet the results taste like you spent hours in the kitchen. The sweet-tart cherries pair perfectly with nutty almonds, all wrapped in a tender scone that’s just begging to be drizzled with that creamy almond glaze. Trust me, these scones will disappear faster than you can say “second breakfast!”

Table of Contents

Table of Contents

Why You’ll Love These Glazed Cherry Almond Scones

Oh my goodness, these glazed cherry almond scones are going to become your new baking obsession! Here’s why:

• Faster than running to the bakery – From mixing bowl to table in under 40 minutes! No waiting for dough to rise or complicated techniques – just simple, honest baking magic.
• That perfect scone texture – Crisp golden edges giving way to a tender, slightly crumbly interior that holds juicy cherry pockets and toasty almond bits in every bite.
• The glaze makes all the difference – That creamy almond glaze isn’t just pretty, it adds the perfect sweet contrast to the tart cherries. (Pro tip: I always make extra for dipping!)
• Versatile for any occasion – Fancy enough for brunch with friends, but quick enough for lazy Saturday mornings in your pajamas. They even freeze beautifully!

Really, these scones check all the boxes – easy, impressive, and absolutely delicious. My kids beg me to make them whenever we have fresh cherries, and I happily oblige because they’re just that good!

Ingredients for Glazed Cherry Almond Scones

Gathering the right ingredients is half the battle when making these heavenly scones – and trust me, every single one plays an important role! Here’s exactly what you’ll need:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop! Too much flour makes dry scones.
• 1/3 cup granulated sugar – Just enough sweetness to balance the tart cherries.
• 1 tablespoon baking powder – Our rising agent – make sure it’s fresh!
• 1/2 teaspoon salt – Enhances all the flavors beautifully.
• 5 tablespoons cold butter – Cubed and chilled. I pop mine in the freezer for 10 minutes before using.
• 4 tablespoons cold cream cheese – The secret to ultra-tender scones!
• 1/2 cup heavy cream – Plus maybe a tablespoon more if your dough seems dry.
• 1 egg – Large, room temperature works best.
• 1 teaspoon almond extract – That wonderful nutty aroma.
• 1/2 teaspoon vanilla extract – My little flavor booster.
• 1 1/3 cups fresh cherries, pitted and halved – About 20 cherries. See my notes below if using frozen!
• 1/4 cup sliced almonds + 2 tablespoons for topping – Toast them first for extra flavor.

Ingredient Notes & Substitutions

Okay, let’s talk swaps and special notes – because I know we don’t always have everything on hand!

• Cherries: Frozen cherries work in a pinch! Thaw, pat VERY dry, and chop them smaller to prevent dough sogginess. Dried cherries? Soak them in warm water for 10 minutes first.
• Flour: For gluten-free, I’ve had success with 1:1 gluten-free flour blends. Almond flour alone won’t work – the texture will be too dense.
• Dairy: No heavy cream? Whole milk works, but the scones won’t be quite as rich. For vegan, coconut cream and vegan butter can substitute.
• Cold ingredients: Non-negotiable! Warm butter or cream cheese will melt too fast and ruin that perfect flaky texture.
• Almonds: Not a fan? Try pecans or walnuts instead – but keep the almond extract for that signature flavor.

One last tip: measure everything before starting! Baking moves fast, and you don’t want to be pitting cherries while your butter gets warm.

How to Make Glazed Cherry Almond Scones

Alright, let’s get baking! I promise these glazed cherry almond scones come together faster than you’d think – just follow these simple steps and you’ll be enjoying warm, buttery perfection in no time.

1. Prep your oven: Preheat to 400°F (that’s 200°C for my metric friends) and line a baking sheet with parchment paper or a silicone mat. No sticking allowed!
2. Mix dry ingredients: In a big bowl, whisk together the flour, sugar, baking powder, and salt. Don’t skip the whisking – we want everything evenly distributed.
3. Cut in the fats: Add your cold butter and cream cheese cubes. Now here’s the fun part – use a pastry cutter or two forks to work them in until the mixture looks like coarse gravel with some pea-sized bits remaining. This creates those lovely flaky layers!
4. Combine wet ingredients: In another bowl, whisk together the heavy cream, egg, vanilla, and almond extract until smooth. Oh, that almond aroma already smells heavenly!
5. Bring it together: Make a well in your dry ingredients and pour in the wet mixture. Stir gently with a fork just until moistened – some dry patches are okay! Then fold in the cherries and almonds with a spatula. Resist overmixing!
6. Shape your scones: Turn the dough onto your prepared baking sheet and pat into a 1-inch thick disk (about 8 inches across). Use a sharp knife to cut into 8 wedges and gently separate them slightly – they’ll expand as they bake.
7. Bake to perfection: Pop them in the oven for 22-24 minutes until golden brown. Rotate the pan halfway through for even browning. Your kitchen will smell amazing!
8. Cool slightly: Let them rest for 5-10 minutes before glazing – this helps set the texture.

Shaping and Baking Tips

Here’s where I’ve learned some tricks through trial and error (and a few hockey puck scones early on!):

• Keep everything cold: If your dough feels sticky or warm, pop the shaped disk in the fridge for 10 minutes before baking. Cold fat = flaky layers!
• That perfect thickness: Measure your disk – too thin and they’ll dry out, too thick and the centers stay doughy. My trusty ruler says 1 inch is just right.
• Cherry placement: When folding in cherries, distribute them evenly but don’t overwork the dough. Some cherry juice streaks are fine – they create pretty pink swirls!
• Golden brown test: The edges should be nicely browned and the tops spring back lightly when touched. If unsure, peek underneath – it should look baked through.
• Cooling is crucial: I know it’s tempting to dive right in, but letting them cool slightly helps set the structure. They’re still plenty warm for melting butter or that luscious glaze!

See? Not complicated at all. Just remember – gentle hands make tender scones. Now let’s talk about that irresistible almond glaze coming up next!

Almond Glaze for Cherry Almond Scones

Oh, this glaze! It’s the crowning glory that takes these scones from “yum” to “OH MY GOODNESS!” levels of deliciousness. I’ve made it dozens of ways over the years, and this simple version hits all the right notes – sweet but not cloying, with that wonderful almond flavor that sings with the cherries.

Here’s how to whip it up while your scones are cooling:

• 1 cup powdered sugar – Sift it if yours is lumpy!
• 2 tablespoons room temp cream cheese – Just enough to add richness without overpowering
• 2-3 tablespoons heavy cream – Start with 2 and add more as needed
• 1 teaspoon almond extract – The star of the show!

Simply beat everything together in a small bowl until smooth. I like to use a fork – it’s the perfect tool for breaking up any cream cheese bits. The consistency should be thick but pourable, like warm honey. If it’s too thick, add cream a teaspoon at a time. Too thin? More powdered sugar to the rescue!

Now for the fun part – drizzling! I use a spoon to zigzag the glaze over the slightly warm scones. Pro tip: do this over a baking sheet to catch drips! Immediately sprinkle with those reserved sliced almonds for extra crunch and prettiness.

Glaze variations I love:

• Add a teaspoon of cherry juice for a pink tint and subtle fruitiness
• Swap half the almond extract with vanilla for a mellower flavor
• Mix in a pinch of cinnamon for a cozy twist
• For extra shine, warm the glaze slightly before drizzling

The glaze sets up beautifully as the scones cool completely, but let’s be real – we usually can’t wait that long in my house! Whether you enjoy them immediately or save some for later (you disciplined soul, you), that almond glaze makes every bite sing.

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Serving and Storing Glazed Cherry Almond Scones

Oh, the joy of biting into a warm glazed cherry almond scone fresh from the oven – that crisp edge giving way to the tender, fruit-studded center! Here’s how to enjoy them at their absolute best, plus my tried-and-true storage tricks so you can savor them for days (if they last that long!).

Serving Suggestions

These scones are downright heavenly all on their own, but I’ve discovered a few serving ideas that take them over the top:

• Freshly baked and still warm is my favorite way – the glaze melts slightly into all those nooks and crannies
• With a smear of softened butter for extra richness (because why not?)
• Paired with cherry jam to double down on that fruity goodness
• Alongside a hot cup of coffee or earl grey tea – the almond flavors complement both beautifully
• As part of a brunch spread with fresh fruit and scrambled eggs

Storing Your Scones

Now, let’s talk storage because I know you might (might!) have leftovers:

• Room temperature: Keep unglazed scones in an airtight container for up to 2 days. The glaze can make them soggy, so I recommend adding it just before serving if storing.
• Freezing: These freeze like a dream! Wrap cooled, unglazed scones tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature, warm slightly, then glaze.
• Refreshing: Day-old scones revive beautifully with a quick 5-10 second zap in the microwave or 5 minutes in a 300°F oven.

One warning – the almonds in the glaze can soften over time, so if presentation matters, add those final almond sprinkles right before serving. But let’s be honest, in my house they rarely last long enough for texture to be an issue!

Glazed Cherry Almond Scones FAQs

I get so many questions about these glazed cherry almond scones – and trust me, I’ve tested all the variations! Here are the answers to everything you might wonder before baking:

Can I use frozen cherries instead of fresh?

Absolutely! Frozen cherries work in a pinch – just thaw them completely first, pat them very dry with paper towels (cherries hold so much moisture!), and chop them smaller than you would fresh ones. I sometimes toss them with a teaspoon of flour to absorb extra juice before folding into the dough.

What if I don’t have almond extract?

While almond extract gives that signature flavor, you can substitute with vanilla extract in a pinch. The scones will still be delicious, just less nutty. For extra almond flavor without extract, try increasing the sliced almonds to 1/2 cup and lightly toasting them first!

Why are my scones dry/crumbly?

Oh no! Dry scones usually mean one of three things: 1) You overmixed the dough (stop as soon as it comes together!), 2) Your oven runs hot (try baking at 375°F instead), or 3) You measured the flour incorrectly (always spoon and level – no scooping!). Next time, add an extra tablespoon of cream if the dough seems stiff.

Can I make these chocolate cherry almond scones?

You read my mind! For chocolate cherry almond scones, simply add 1/2 cup chocolate chips when you fold in the cherries. Dark chocolate pairs beautifully with the tart cherries. You could even swap 2 tablespoons of cocoa powder for flour if you want double chocolate action!

How do I know when the scones are done baking?

Look for golden brown edges and tops that spring back lightly when touched. The real test? Peek underneath – the bottoms should be evenly browned too. If you see any wet-looking dough in the cracks, give them another minute or two. They’ll continue setting as they cool!

Have more questions? Drop them in the comments – I’m happy to help troubleshoot your scone adventures! Every batch teaches me something new. You can also follow along for more baking inspiration on our Facebook page!

Nutritional Information

Now, I’m all about indulging in these glazed cherry almond scones guilt-free (life’s too short not to enjoy good food!), but I know some folks like to keep track. Here’s the nutritional breakdown per scone – remember these are estimates since ingredients can vary:

• Calories: About 320
• Total Fat: 16g (9g saturated)
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrates: 40g
• Fiber: 2g
• Sugars: 18g
• Protein: 5g

A quick disclaimer – these numbers can change based on the exact brands you use and any substitutions. For example, using milk instead of heavy cream or reducing the sugar will alter the counts. I calculated this based on the recipe as written, including that irresistible almond glaze!

My philosophy? One perfectly baked, glaze-drizzled scone is worth every delicious calorie. Balance it with some fresh fruit if you’re being mindful, but don’t skip the joy of savoring every crumbly, cherry-studded bite! If you’re looking for other fruit-based treats, check out our Blueberry Almond Cottage Bake.

Share Your Glazed Cherry Almond Scones

Nothing makes me happier than seeing your beautiful scone creations! Whether it’s your first time baking or you’re a seasoned pro, I’d love to hear how your glazed cherry almond scones turned out. Did you add any fun twists? Maybe some chocolate chips or a splash of orange zest? Snap a photo of those golden beauties with their glossy almond glaze – I want to see your handiwork!

Leave a comment below telling me about your baking adventure. Was the dough perfectly tender? Did your family gobble them up as fast as mine does? Any brilliant substitutions you discovered? Your tips might help other bakers too! If you enjoy quick baking, you might also like our Blueberry Cottage Cheese Mug Cake recipe.

And if you’re as obsessed with these scones as I am (trust me, I understand!), consider rating the recipe – it helps others find this little slice of cherry-almond heaven. Happy baking, friends – may your scones always be flaky and your glaze plentiful! For more savory inspiration, take a look at our Fajita Chicken Cottage Cheese Bake.

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