I love scones! Rich, moist, flavorful, and the perfect size for a simple breakfast. At the Virginia Renaissance Faire, I typically offer 5-6 different scones each week and vary the scones from week to week. The Faire gates open at 10:00 am.; rarely do I have scones after 12:00 noon. Once you make these, you’ll understand why they disappear so quickly.
See also: Gluten Free Cherry Almond Scones, Vegan Cherry Almond Scones, and Diabetic Friendly Cherry Almond Scones
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
When adding chopped almonds, spread them on a baking sheet covered with parchment paper (for easy clean-up) and bake in a 350 degree for only 5 minutes until aroma rises and nuts are light brown. (Almonds burn easily; be sure to set the timer for 5 minutes.) Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor.
Unbaked chopped almonds.
Baked chopped almonds.
When using dried fruit, soak the fruit in water or other liquid for 15 minutes – 1 hour to soften. Dried fruit will rob the scone of moisture, making it dry; dried fruit that has been soaked in water will be the perfect degree of dryness after baking.
Butter needs to be very cold when making scones. Part of a scone’s rise is due to the steam that is generated as the butter melts. Freeze the butter before using. Then, using either a grater or the grating tool of a food processor, grate the frozen butter before adding it to the flour mix. If the grated butter is not used immediately, return it to the freezer.
Make ahead: You can grate the butter and store it in the freezer in a covered container to use when needed.
When putting scone dough on a baking sheet, line the sheet with parchment paper. If using a scone pan, line the bottom of the scone sections with triangles of parchment paper and then spray the pan with a non-stick cooking spray.
Combine the flour, sugar, baking powder, salt, cinnamon and mace, if using, in a large bowl or in the bowl of a food processor. Mix until all dry ingredients are evenly distributed throughout the flour; this helps to ensure an even rise.
When making scones, the butter is added to the dry flour mix. This can be done in the bowl of a food processor by pulsing 3-4 times for 2 seconds each time. Or the butter and flour can be mixed in the large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking.
Crack eggs into a small bowl and whisk before combining with other liquids. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk together the eggs with the remaining wet ingredients. Then make a well in the flour mix and add the egg and buttermilk mix. This ensures that flour in the bottom of the bowl becomes wet. Use a rubber spatula to combine the dry and wet ingredients.
Once wet and dry ingredients are combined, drain the cherries and add the cherries and half of the toasted almonds to the dough; mix to combine. If the dough is crumbly, use you fingertips to “mush” the ingredients together. Handle dough as little as possible to avoid building a gluten structure and melting the butter.
Scone dough ready to measure into scone pan or onto baking sheet.
Measure dough into prepared scone pan, measuring 122 g./ 4 oz. of batter into 6 wells or pat the dough into small flattened balls and place on the baking sheet. Dough should be 1″ thick. If there is a small amount of dough left, be sure to bake this, too- I call this my “Baker’s proof,” i.e., my little treat!
Scones measured into a scone pan.
The colder the butter, the better the rise as the butter melts during baking and creates steam. Place your prepared scones in the refrigerator while you heat the oven to 400 degrees.
Once scones have finished baking, let cool for 15 minutes, then remove from scone pan or baking sheet and place onto cooling rack. This prevents scones from sticking to the pan and prevents condensation within the pan.
Scones are wonderful while warm with a pat of butter or cherry jam. However, if icing is desired, let scones cool completely. Then place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones and spoon prepared icing on top of scones.
A flaky, rich, flavorful scone filled with tart cherries and almonds and covered in an almond icing. Freeze 1 stick of butter for 1 hour. Once frozen, grate the butter; return grated butter to freezer until ready to use. Combine dried cherries and water in a large bowl. Let sit (at least 15 min.) until cherries have softened. Toast almonds in 350 degree oven for 5 min. or until just barely toasted. Do not brown. Let stand at room temperature until cool. Line a heavy baking sheet* with parchment paper. Or line the bottom of a scone pan with parchment paper and spray the scone pan with non-stick cooking spray. In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon (opt.) and mace (opt.). Stir thoroughly to combine. Rub butter into flour mixture until butter is the size of peas using only your fingertips. OR you can combine the flour mix and butter in the bowl of a food processor and pulse a few times to blend; pour into a large bowl. Do not over-process. Butter should be the size of peas. In a small bowl, combine egg, ½ & ½ and almond extract,. Make a well in the flour mixture and add liquid mixture. Stir just to combine. Add cherries and 30 g. of toasted almonds; combine gently by hand. Do not overwork. Dough should just hold together. Measure out dough into 114 g./ 4 oz balls and place flattened balls of dough onto baking sheet. Dough should be about 1" deep. Or fill 6 cells in the scone pan with 114 g./ 4 oz. of scone batter. Put scones in a refrigerator while you preheat the oven. Preheat oven to 400 degrees. Once oven is 400 degrees, place scones in the center of the oven and bake for about 15 minutes or until tester inserted into scone comes out clean. Remove from oven. Let cool 10-15 min. For scone pan, run a knife around the edges of the scones to loosen sides and tip onto cooling rack. Set upright and cool completely if icing. For the baking sheet, remove scones from baking sheet and place onto cooling rack; cool completely if icing. If icing is not to be applied, eat warm with a pat of butter or some cherry jam. Make optional almond icing: Mix all ingredients together. Use 2 T. milk for a thick icing; use 3 T. of milk for a thin glaze. Place waxed paper under the cooling rack. Spoon icing onto scones. Eat warm or cool. Enjoy! *If you do not have a heavy baking sheet, double up 2 thin baking sheets.Cherry Almond Scones
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