Sweet almond cherry scones can be patted out and cut into shapes or you can simply spoon and drop them in rounds. Dried cherries plump up while baking and you'll love the drizzle of almond glaze over the top.
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 8scones
Ingredients
For the Scones:
1 1/2cupsflour+ more for the baking mat
1/4cupsugar
2tspbaking powder
Pinch of salt
1(5 oz) bag of dried cherriesor approximately 1/2 cup
1cupheavy cream
2tablespoonsbuttermelted
For the Icing:
1cuppowdered sugar
1/2teaspoonalmond extract
2teaspoonsmilkplus more as needed for consistency
Instructions
Preheat the oven to 375˚F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the dried cherries and stir to coat in flour.
Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated.
Transfer the dough to a baking mat lined with flour. Pat the dough into a flat disk about 1/2-inch thick. Use a heart-shaped cookie cutter to cut the scones. Roll the scraps together, roll flat, and cut again as needed to use up all the dough. You should get about 8 3-inch heart-shaped scones.
Transfer the scones to the prepared baking sheet and brush the tops lightly with melted butter.
Bake 15-20 minutes, until lightly browned. Let the scones cool before icing.
Whisk together the powdered sugar, almond extract, and milk with a fork. The mixture should be smooth and glossy and slightly thick but runny enough to drizzle. Add additional milk just 1/2 teaspoon at a time for proper consistency.
Drizzle the almond icing over the cooled scones. Let set and serve.