Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter
- 4 tablespoons cold cream cheese
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1 1/3 cups fresh cherries, pitted and halved
- 1/4 cup sliced almonds + 2 tablespoons for topping
- Glaze: 1 cup powdered sugar
- Glaze: 2 tablespoons cream cheese, room temperature
- Glaze: 2-3 tablespoons heavy cream
- Glaze: 1 teaspoon almond extract
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk flour, sugar, baking powder, and salt. Add cold butter and cream cheese. Cut in until mixture resembles gravel.
- In another bowl, mix cream, egg, vanilla, and almond extract. Pour into flour mixture and stir until moistened. Fold in cherries and almonds.
- Transfer dough to the baking sheet. Shape into a 1-inch thick disk. Cut into 8 slices and separate slightly.
- Bake for 22-24 minutes until golden brown. Cool for 5-10 minutes.
- For the glaze, mix powdered sugar, cream cheese, cream, and almond extract until smooth. Drizzle over scones. Top with extra almonds.
Notes
- Use cold butter and cream cheese for best texture.
- Do not overmix the dough.
- Adjust glaze consistency with more cream if needed.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg