In the last few months, I’ve watched nearby cherry trees transform from blossom-filled beauties to their current state, laden with wine-colored cherries. I’m drawn to overflowing green baskets at the farmers’ market, buying what seems like my weight in cherries. The sweet fruit pairs effortlessly with almond (see my mini cherry-almond tea cakes and cherry brown butter bars) and when I recalled my longstanding love of scones, I quickly settled on a new medium for the complementary flavors.
These buttery cherry-almond scones beckon you to the table, especially fresh from the oven and slightly cooled. Fresh cherries appear like jewels in each triangle, and sliced almonds with a sprinkle of turbinado sugar are the only adornment needed.
2 cups plus 1 Tbsp flour, divided
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chilled unsalted butter
1 cup cherries, pitted and quartered
2/3 cup low-fat buttermilk
1 large egg
1/4 tsp almond extract
1 Tbsp sliced almonds
1 Tbsp turbinado sugar
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together 2 cups flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Place cherries between layers of paper towels and press gently to remove moisture. Combine with 1 tablespoon flour in a small bowl; toss with a fork to coat. Add cherry mixture to flour mixture, folding in gently. Whisk together buttermilk, egg, and almond extract in a small bowl; add to flour mixture and fold in just until moist.
Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly flour hands and pat dough into an 8-inch circle. Score into 12 wedges with bench scraper; sprinkle dough with sliced almonds and turbinado sugar. Bake 20 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 1 day and warm before serving.
Yield – 12 scones (serving size: 1 scone)
Calories – 160
Carbs – 25