Chocolate Cherry Almond Scones Recipe — Tender, Flaky & Rich

No dry scones in sight—these chocolate cherry almond scones are rich with butter and cream, studded with dried cherries and chocolate chunks. They bake up flaky and moist, and are finished with a simple almond glaze and sliced almonds for a lovely crunch.

How to make the dough

Begin by combining the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. A stand mixer is convenient, but you can also use a pastry cutter and work by hand if needed.

Add frozen butter that has been grated on a box grater. Grating keeps the butter cold and distributes small pieces through the flour quickly, which helps produce flaky layers. If you prefer not to grate frozen butter, cut very cold butter into small cubes and cut it into the dry ingredients until pieces are the size of small peas.

Mix in the wet ingredients just until they are incorporated, then gently fold in the dried cherries and chocolate chunks. The dough should remain somewhat shaggy and not fully smooth; that texture prevents overworking and keeps the scones tender and flaky.

How to shape scones

Turn the dough out onto a floured surface and gently press it into a round disc about 1 inch thick and 8 inches wide. Use your hands to bring the dough together, pressing any dry bits into the dough. A slightly rough surface is fine.

Cut the disc into eight wedges with a large, sharp knife or a pizza cutter and transfer the wedges to a parchment-lined baking sheet, taking care to make clean cuts so the scones rise evenly.

Tips for flaky, moist scones

• Use cold ingredients. Keep the egg, cream and butter cold until just before use. Frozen grated butter or very cold cubed butter minimizes mixing and helps create flaky layers.
• Chill before baking. Freeze the shaped scones for about 30 minutes (or refrigerate for 1 hour) before baking. This prevents excessive spreading and keeps the butter from melting too quickly in the oven.
• Don’t overmix. Mix just enough to combine ingredients—overworking the dough develops gluten and yields dense, chewy scones. Stop mixing while the dough still looks lumpy and shaggy.
• Avoid overbaking. Watch the scones toward the end of the bake time and remove them when the bottoms are lightly golden and the tops are just beginning to color. A few extra minutes can dry them out.

How to make an easy glaze

The glaze is quick and bright with almond flavor. You need powdered sugar, a small amount of milk or heavy cream (or half-and-half), and almond extract (or vanilla if you prefer).

Combine 1 cup powdered sugar with 3 tablespoons of your chosen dairy and 1/4 teaspoon almond extract. Whisk until smooth, then add more cream or milk one tablespoon at a time until the glaze reaches a pourable consistency—thin enough to drip off a spoon but not watery. For a thicker glaze, use less liquid.

How to store scones

Scones are best the day they’re baked, preferably slightly warm. Store cooled scones in an airtight container at room temperature for 2–3 days.

To reheat, microwave a scone for 5–10 seconds; longer will soften the glaze too much.

Can the scones be frozen?

Yes. After shaping, freeze the unbaked scones on the sheet pan for 30 minutes as the recipe directs. Then transfer them to a zip-top bag or airtight container and freeze for up to one month.

To bake from frozen, place the scones on a baking sheet, brush the tops with a little heavy cream, and bake. They may need an extra 1–2 minutes of baking time—watch closely toward the end.

Recipe