Cherry Scones are the perfect breakfast treat or afternoon tea recipe. Made with dried cherries and a simple almond glaze, these scones are easy to put together and ready in 30 minutes!
Preheat oven to 400 degrees and adjust the baking rack to the middle of the oven. Line a baking sheet with parchment paper; set aside.
In a bowl, whisk together the sour cream, egg, and ½ teaspoon of almond extract; set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate butter into the flour mixture using the large holes of a box grater. Use your fingers to work the butter into the flour mixture until it resembles a coarse crumble. Then, add in the dried cranberries.
Pour the sour cream mixture into the flour mixture and use a fork to mix together. Then, use your hands to shape the dough into a disk shape.
Place the dough on a lightly floured surface and shape into an 8-inch circle. Use a sharp knife to cut into 8 equal triangles and place on preparing baking sheet about an inch apart.
Bake scones in preheated oven for 16-17 minutes until golden in color. Cool on cooling rack before adding glaze.
To make the scone glaze, whisk together the powdered sugar, heavy cream, milk, and almond extract. Drizzle the glaze on top of the cooled scones.
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Notes
Use cold sour cream, egg, and butter to keep the scones as cold as possible before baking. Once the dough is ready, cut and bake. If you plan on baking later, keep dough in the refrigerator.
Make sure your oven is preheated and ready to go before making the scones. You want to get them in the hot oven as soon as they are ready.
The sour cream in the scone add a richness to the batter. If you don't have sour cream, you can substitute heavy cream or half and half.
The scone batter will be slightly sticky, this is fine.
Be sure to not over mix scone batter; you don't need to knead it like other doughs.
If you don't like almond extract, simply omit it or substitute 1 teaspoon of vanilla extract in its place.