Cherry Almond Scones with Almond Icing

Ingredients

Ingredient notes & substitutions

Unsalted butter (cold and cubed):

Keep it truly cold — even pop it back in the freezer for 10 minutes before mixing — since cold fat is what creates those flaky layers.

Dried cherries:

Tart dried cherries give the best contrast against the sweet icing, but dried cranberries or golden raisins work in a pinch.

Almond extract:

This is a strong extract, so stick to the amounts listed in both the dough and icing rather than eyeballing it.

Whole milk:

The fat in whole milk helps keep the crumb tender; if you only have 2%, the scones will still work but be slightly less rich.

Powdered sugar:

Sift it if it's clumpy so your icing whisks up smooth without lumps.

Sliced almonds (toasted):

Toast them in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and golden — this step really wakes up the flavor.

Method

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper or a non-stick baking mat.

2. 2

   Add the flour, baking powder, salt, and granulated sugar to a stand mixer fitted with a paddle attachment. Mix briefly to combine. Add the cold cubed butter and mix on low until coarse crumbs form. Do not over-mix.

3. 3

   In a small bowl, whisk together the egg, whole milk, vanilla extract, and almond extract.

4. 4

   Pour the milk mixture into the mixer bowl and mix just until the dough comes together. The dough will still look slightly crumbly.

5. 5

   Add the dried cherries and mix briefly until evenly distributed. Do not over-mix the dough.

6. 6

   Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Form the dough into a round and roll or pat it to about 3/4-inch thickness.

   
7. 7

   Cut the dough into 8 wedges using a sharp knife or pizza cutter. Transfer the scones to the prepared baking sheet and bake for 10–14 minutes, or until the edges are lightly golden. Transfer to a cooling rack and let cool completely.

   
8. 8

   While the scones cool, whisk together the powdered sugar, melted butter, warm water, vanilla extract, and almond extract until smooth. If the icing is too thick, add a little more water; if it is too thin, add more powdered sugar. Dip or spread the icing over the cooled scones and immediately sprinkle with toasted sliced almonds. Let the icing set before serving.

   

Variations to try

• Swap dried cherries for dried cranberries, chopped apricots, or dark chocolate chips
• Add 1 teaspoon orange zest to the dough for a cherry-orange twist
• Skip the almond extract in the dough and use lemon extract with dried cherries for a brighter version
• Make them dairy-free by using a plant-based butter and unsweetened almond milk in place of whole milk

Storage & make-ahead

Store cooled, iced scones in an airtight container at room temperature for up to 3 days, though the icing may soften slightly if the container is warm. For longer storage, freeze unglazed scones in a freezer bag for up to 2 months, then thaw and ice them fresh before serving. You can also freeze the cut, unbaked dough wedges on a sheet pan, then transfer to a bag and bake straight from frozen, adding a few extra minutes to the bake time.

Frequently asked questions

Can I make the dough ahead of time?

Yes — you can cut the dough into wedges, cover, and refrigerate overnight, or freeze the wedges and bake them straight from frozen with a couple extra minutes in the oven.

Why did my scones turn out dense instead of flaky?

This usually means the butter warmed up too much or the dough was over-mixed; work quickly, keep the butter cold, and stop mixing as soon as the dough comes together.

Can I skip the icing?

Absolutely — the scones are still delicious with just a light dusting of powdered sugar or plain if you want a less sweet breakfast option.

My icing is too runny or too thick, what do I do?

Add powdered sugar a tablespoon at a time if it's too thin, or a teaspoon of warm water at a time if it's too thick, until it coats the back of a spoon smoothly.