I’ve mentioned an uncountable number of times that I never have enough options for breakfast in my house. I’ve wanted to make something with cherries all summer long – whether it was pie, dessert, or breakfast. I searched for cherry scones, and all that turned up were scones made with dried cherries. Then I searched for fresh cherry recipes, and this recipe by Table for Two Blog showed up. I gave it a try, and it is a must-have summer recipe. It’s one of the best scones I’ve ever made, and is so fresh and savory, that I’ve already had it for breakfast, lunch, and dessert.
3 c all-purpose flour
1/4 c plus 2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter, cubed
1 1/4 c buttermilk, plus more for brushing
1 c halved fresh cherries
2 tbsp sanding sugar
2 c powdered sugar
3 tbsp buttermilk
1/2 tsp almond extract
1/2 c sliced almonds, for topping
Preheat oven to 400 degrees F and line baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry blender, cut together the flour mixture with the stick of butter, until mixture resembles course cornmeal.
Add in cherries, and mix lightly. Using an ice-cream scooper, spoon out clumps of dough onto lined baking sheets (you should get about 18 mounds). Brush buttermilk onto mounds, and top with sanding sugar.
Bake for 30-35 minutes, until bottoms appear golden brown. Remove from oven and let cool for 10 minutes, then transfer to cooling rack and cool completely.
While scones are cooling, mix together powdered sugar, buttermilk, and almond extract until well combined. Poor glaze over completely cooled scones, and then sprinkle sliced almonds on top.
Can be stored in air-tight container for up to five days.