Cherry Almond Scones

Are you feeling lazy like you never want to get out of your PJ’s? Staring out the window wondering what you are going to do today?  Contemplating perhaps if you really want to take a shower and get dressed or continue on in your favorite outfit that includes something of the flannel variety?  The post-Christmas crash will do it every time. All that running around and the lead up can leave one exhausted. When you come down from the Christmas high you pretty much don’t want to do anything. Brushing your teeth is a major event. I get it. As you know, there are many ways to make scones. I like to call this the lazy man version. You mix it, dump it out into one big slab shaped in a circle. No cutting with a biscuit cutter, no rolling. Just mix, dump, shape and bake. The scones come out super moist and you throw that bad boy right into the middle of the counter, slice it into 8 wedges, and make everyone grab their own scone right off of the tray once they cool a bit. Here’s to lazy days….

Cherry Scone single 2

Cherry Scones 2


Using wet hands, pat it into a circle about 1 inch thick and score the top lightly with a knife, brush with cream, sprinkle with sugar

Cherry Scones

Once it cools enough, slice into 8 wedges and serve right off the tray

Cherry Scones 3

Cherry Almond Scones

2 Cups all-purpose flour
1/4 Cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

6 Tbsp. unsalted butter, cubed (kept cold)
1 heaping cup lowfat yogurt (I like to use vanilla)
1 large egg
1/2 tsp. almond extract
1 tsp. vanilla
zest of one lemon or orange (whatever you have on hand)
3/4 Cup dried sour cherries
1/2 Cup coarsely chopped toasted almonds

milk, cream or half n half (whatever you have on hand for brushing top of scones)

sugar (for sprinkling top of scones)

1. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.

2. Combine the dry ingredients in a medium to large bowl. Using a pastry cutter, cut in the cold butter until you have a coarse meal. Create a well in the center.  Combine the yogurt, egg, extracts,  and zest and add to the well of the dry ingredients in the bowl. Using a fork bring in the wet ingredients until just combined. Fold in the cherries and the nuts.

3. Turn out onto prepared sheet and using wet hands shape into a circle 1 inch thick. Brush with cream or milk and sprinkle with sugar. Score the top lightly with a sharp knife. Bake at 375 degrees F for about 20 minutes unti lightly browned and a toothpick comes out clean when pierced. Let cool slightly and cut into wedges, serve warm.

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