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Cherry Almond Scones

Plate of scones


For the Scones:

3/4 cup dried cherries
1 cup boiling water
1 egg
3/4 cup low-fat buttermilk or half and half
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons butter
1/4 cup chopped almonds

For the Cherry Butter:

1/2 cup butter, softened
1/4 cup cherry preserves


Place dried cherries into boiling water and set aside. In a large bowl, mix egg, half and half, vanilla extract and almond extract. In a food processor, blend flour, sugar, baking powder and butter until mixture resembles coarse crumbs.

Drain cherries and stir into egg mixture along with crumb mixture and almonds until blended.

Place heaping tablespoons of the finished mixture onto a greased baking sheet. Bake at 400° F for 12–15 minutes or until golden. Serve warm with cherry jam or cherry butter.

To make cherry butter, stir preserves and butter together in a medium bowl until blended.


Recipe by Village Green Lodge