These cherry almond scones are buttery, sweet, and boast bright bursts of cherry throughout.
The Story:
I love embracing seasonal produce, and one of the stars of summer produce are cherries! There’s something about baking with cherries that just feels like a summer tradition. These scones have a buttery, soft texture, with sweet bits of cherries nestled throughout, and are topped with a lovely almond scented glaze. Whether you get your cherries right off the tree or snagged from a roadside farm stand, these scones are the kind of recipe that makes the season feel just a little sweeter!
These cherry almond scones are part of my "1 Ingredient All Day" series, where I take one seasonal ingredient and transform it into dishes you can enjoy from morning to night! Kick off the day with these scones, then fuel up at lunch with this Cherry Quinoa Salad, make Cherry Glazed Chicken Thighs for dinner, and reward yourself with Cherry Chocolate Chunk Cookies for dessert!
Jump to:
Ingredients:
Here is the list of ingredients you will need to make these cherry almond scones.
- Almond Flour: A grain-free flour that provides structure and helps the scones maintain their moisture.
- Tapioca Flour: A grain-free flour that aids in these scones achieving a fluffy rise and absorbs the liquid ingredients.
- Dairy-Free Butter: You’ll want to use a dairy-free butter that can hold up well to temperature changes and doesn’t become too soft easily. I often use Earth Balance butter in my baking and it does a great job. Butter will be used in the batter, as well as the glaze.
- Eggs: Provide structure and moisture, helping the scones rise and hold their tender crumb.
- Sugar: Just a bit of sugar gets added to the batter to sweeten the scones.
- Baking Powder: This rising agent that helps the scones achieve a nice, fluffy rise. To keep these grain-free, I use Otto's Naturals Grain-Free Baking Powder.
- Xanthan Gum: This baking agent helps gluten-free baked goods maintain their moisture so they do not become too crumbly.
- Fresh Cherries: One of the star ingredients! Fresh cherries will get added to the scones for a juicy burst of sweetness and tart flavor.
- Powdered Sugar: You will use powdered sugar for the dairy-free glaze. To keep these grain-free, look for an organic brand that does not contain corn starch. I use Wholesome Sweet Organic Powdered Sugar or the Good and Gather Brand Organic Powdered Sugar at Target.
- Almond Extract: Adds a sweet, nutty depth that enhances both the cherries and glaze. A little goes a long way in giving these scones a nostalgic, bakery-style flavor.
- Coconut Milk: Used to thin the glaze, it adds a touch of creaminess without overpowering the almond flavor, plus it keeps the recipe dairy-free.
Step By Step Instructions:
- Step 1: Preheat your oven to 325°F. Pit and cut your cherries. I quartered my cherries, but you could chop them into smaller pieces if you would prefer. Set aside.
- Step 2: Add the dry ingredients to a large bowl mix well to combine.
- Step 3: Next, add the butter to the dry ingredients. Using a fork or pastry blender, work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Step 4: In a small bowl, whisk the egg and additional yolk together. Pour the eggs, and almond extract into the dry mixture and stir until a shaggy dough forms and starts to hold together.
- Step 5: Lastly, gently fold in the cherries, being careful not to over-mix. Use your hands if needed.
- Step 6: Now, to shape the dough. Line a baking sheet with parchment paper and lightly dust it with tapioca starch. Transfer the dough onto the sheet, dust the top with more tapioca starch, and gently pat into a 7–8 inch round. It doesn’t need to be perfect, but aim for an even thickness so the scones rise well. Using a sharp knife, cut a “plus sign” into the dough to make 4 sections, then cut each section in half to create 8 triangles (you’ll end up with a “+” and an “X”). Do not separate the scones yet, grain-free dough is delicate. Bake for 22-25 minutes.
- Step 7: While the scones bake, prepare the frosting. Whisk together all frosting ingredients in a small bowl until smooth. Set aside.
- Step 8: Separate and finish baking the scones. Carefully remove the scones from the oven. Using a sharp knife, follow the cuts you made earlier to gently separate the triangles just slightly from one another. Return to the oven and bake for an additional 6–8 minutes until golden and set.
- Step 9: Let the scones cool completely, then generously frost with the almond scented glaze. Serve and enjoy!
More Summer Recipes:
The Recipe:
Cherry Almond Scones
These cherry almond scones are buttery, sweet, and boast bright bursts of cherry throughout. There’s something about baking with cherries that just feels like a summer tradition. These scones have a buttery, soft texture, with sweet bits of cherries nestled throughout, and are topped with a lovely almond scented glaze.
Ingredients
For the scones:
- 50 grams granulated sugar
- 120 grams almond flour
- 130 grams tapioca flour
- 130 grams dairy free butter
- 1 whole egg 1 egg, plus another yolk
- 1 egg yolk
- 1.5 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 cup fresh cherries
For the almond glaze:
- 150 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 2 tablespoon almond or coconut milk
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 325°F. Pit and cut your cherries. I quartered my cherries, but you could chop them into smaller pieces if you would prefer. Set aside.
- Add the dry ingredients to a large bowl mix well to combine.
- Next, add the butter to the dry ingredients. Using a fork or pastry blender, work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg and additional yolk together. Pour the eggs, and almond extract into the dry mixture and stir until a shaggy dough forms and starts to hold together.
- Lastly, gently fold in the cherries, being careful not to over-mix. Use your hands if needed.
- Now, to shape the dough. Line a baking sheet with parchment paper and lightly dust it with tapioca starch. Transfer the dough onto the sheet, dust the top with more tapioca starch, and gently pat into a 7–8 inch round. It doesn’t need to be perfect, but aim for an even thickness so the scones rise well. Using a sharp knife, cut a “plus sign” into the dough to make 4 sections, then cut each section in half to create 8 triangles (you’ll end up with a “+” and an “X”). Do not separate the scones yet, grain-free dough is delicate. Bake for 22-25 minutes.
- While the scones bake, prepare the frosting. Whisk together all frosting ingredients in a small bowl until smooth. Set aside.
- Separate and finish baking the scones. Carefully remove the scones from the oven. Using a sharp knife, follow the cuts you made earlier to gently separate the triangles just slightly from one another. Return to the oven and bake for an additional 6–8 minutes until golden and set.
- Let the scones cool completely, then generously frost with the almond scented glaze. Serve and enjoy!
The Finished Product:
I hope these scones bring a bit of summer nostalgic joy to your kitchen! If you give this recipe a try, I’d love to know how they turn out! And if you’re looking for more gluten- and dairy-free recipes that don’t feel like a compromise, feel free to browse around.
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