Cherry Almond White Chocolate Scones
Tender, buttery scones studded with tart cherries, white chocolate chips, and warm almond notes. The dough comes together quickly with a gentle hand, creating a crumbly texture that yields to soft, flaky layers when baked. Topped with a silky white chocolate glaze infused with almond extract, these scones are ideal for brunch, afternoon tea, or weekend entertaining. The cherry juice and buttermilk keep the crumb moist while maintaining that signature scone structure.
Ingredients
- ¾ cup white sugar
- 7 ¾ cups all-purpose flourgluten-free 1-to-1 flour blend1:1gluten-freegluten-free
moderate
- 5 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 ½ sticks butter, cold, cubed
- ¾ cup buttermilk
- ¼ cup cherry juice
- 1 teaspoon almond extract
- ¾ cup fresh or frozen cherries, halved or whole
- ¾ cup white chocolate chips
- ½ cup cream, light or heavy
- ½ cup white chocolate chips
- 1 cup powdered sugar, sifted
- ½ teaspoon almond extract
Instructions
- 1
Whisk together sugar, flour, baking powder, and salt in a large bowl.
- 2
Cut cold butter into the flour mixture using a pastry cutter, fork, or two knives until resembling coarse breadcrumbs.
- 3
Combine buttermilk, cherry juice, almond extract, cherries, and white chocolate chips in another bowl.
- 4
Pour wet ingredients into flour mixture and stir until just combined; do not overmix.
- 5
Form dough into a ball. If too sticky, transfer to a floured surface and gently knead in additional flour as needed.
- 6
Press dough into a scone pan or flatten to 1 inch thickness and cut into 8 wedges.
- 7
Bake at 350F for 30 to 35 minutes until golden.
- 8
For glaze, heat cream until steaming, then remove from heat.
- 9
Stir in white chocolate chips until melted and smooth.
- 10
Whisk in almond extract and powdered sugar until glossy.
- 11
Drizzle glaze over cooled scones and serve.
- 12
Kneading and stirring, handle dough minimally to maintain a tender crumb.
Tips
Keep all ingredients cold, especially butter, for the flakiest scones. Work quickly and avoid overworking the dough once wet and dry ingredients combine.
If using cherries packed in juice, the liquid content may require additional flour. Start with 1/4 cup extra and add gradually until dough reaches the right consistency.
Serve scones while still warm for best texture. The glaze sets slightly as scones cool, creating a pleasant contrast to the tender crumb.
Good to Know
Keep scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted scones for up to 1 month; thaw and glaze before serving.
Prepare dough up to 24 hours ahead and refrigerate unbaked. Shape and bake as directed. Alternatively, bake scones 1 day ahead, store unfrosted, and glaze just before serving for maximum freshness.
Serve warm or at room temperature with tea, coffee, or hot chocolate. Pair with jam, clotted cream, or butter for traditional afternoon tea service.
Common Mistakes
Overwork or overmix the dough to avoid dense, tough scones; combine only until ingredients come together.
Use warm butter or soft butter to avoid flaky layers; keep all ingredients cold until mixing.
Skip the glaze reheating step to prevent chocolate separation; heat cream to just steaming before adding chocolate chips.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
moderate
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these scones without a scone pan?
Yes. Flatten the dough to 1 inch thickness on a baking sheet and cut into 8 wedges using a sharp knife. Baking time may reduce by a few minutes since wedges bake more evenly. Chill shaped dough for 15 minutes before baking for best results.
What if my dough is too wet or sticky?
Transfer dough to a floured work surface and gently knead in additional flour, about 1 tablespoon at a time, until the dough reaches a manageable consistency. Avoid excessive kneading, which toughens the scones. Cherry juice content varies; adjust flour gradually.
How long can I keep baked scones, and can I freeze them?
Store unfrosted scones in an airtight container for 2 days at room temperature or up to 5 days refrigerated. Freeze unfrosted scones for up to 1 month in a freezer bag. Thaw at room temperature, then glaze before serving for best flavor and texture.