Sourdough Cherry Almond Scones

Sourdough Cherry Almond Scones

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This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. He loves drizzling the excess icing over his, and I have to admit, it’s pretty yummy. The dried cherries and almonds compliment the sourdough and give the scones great flavor. Plus, they will stay tender for several days in a covered container.

It can sometimes be a chore to figure out how to use your “unfed” sourdough starter, but this summer, I’ve been making scones, biscuits, and crackers. See my Cracker Recipes Here. If you’re still hesitant to work with sourdough, I encourage you to give it a try. I’ve had my starter since 2012, and I absolutely love it.

Sourdough Starter - Bertha

Once a week, I’ll prepare the recipes I want to make, such as my breakfast bread, tangy sourdough bread, English muffins, scones, crackers, whatever. Then when I’m finished making those recipes (which might take me 1-3 days), my starter will return to the refrigerator until I’m ready to use it again. I only have to feed it when I’m using it. Learn more details about My Adventures with Sourdough Here.

Cooling the Baked Scones on a Wire Rack

Scones are a wonderful way to use your sourdough starter, and although I have not tried any other flavors (because I love this one so much), I’m sure I could substitute blueberries (dried or fresh) as well as other fruits. I think it might make a fabulous apple scone, which I hope to try this fall.

 

Ingredients for Sourdough Cherry Almond Scones

See full recipe in its entirety at the bottom of this post.

  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • cold butter
  • heavy whipping cream
  • sourdough starter (unfed)
  • dried cherries, chopped
  • almond slices

Icing

  • powdered sugar
  • whole milk
  • vanilla extract
  • almond extract

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Pan and Chop the Cherries

Coat a scone pan with baking spray.

Place Dough Slices in a Prepared Scone Pan

If you don’t own a scone pan, you may use a baking sheet lined with parchment paper or a silicone baking mat. A scone pan will turn out uniform scones, while a baking sheet will result in the scones spreading out flatter. See my Scone Recipes to View the Difference.

Using a cutting board and knife or bench knife, chop the dried cherries into small pieces.

When using dried fruit, I like to use this method for chopping the fruit into small pieces. Even raisins, which can be too plump for some recipes. You might also use kitchen shears to do this.

 

Make the Scones

In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together to combine.

Cut in Butter with a Blending Fork or your Fingers

Slice the cold butter into small pieces and cut in with a blending fork (or your fingers) until the mixture is reduced to small crumbs.

Form a hole in the center of the flour and add in the “unfed” sourdough starter and heavy whipping cream. Stir to combine until mixture is moistened.

Depending on the thickness of your starter, you may need to add an additional 2-3 tablespoons of heavy whipping cream to form a nice dough.

Lightly Knead the Dough until it Comes Together in a Ball

Add in the chopped dried cherries and sliced almonds. Continue stirring or knead with your hands until a nice ball forms.

 Press the dough into a ball and pat to form a circle that is 7-8 inches in diameter.

If your dough is very sticky, you may lightly flour the surface before forming the dough. 

Slice the Dough into Eight Equal Pieces

Slice the dough into eight uniform triangles, like a pie. Place each piece into the scone pan or on the prepared baking sheet. If using a scone pan, it is not necessary to press the dough into the pan. The dough will spread to the edges as it bakes.

Making Scones in a Scone Pan

Bake in a preheated oven for 15-20 minutes until lightly golden. Remove from oven and allow to sit for 10 minutes before removing the scones from the pan. Place on a wire rack to cool.

 

Prepare the Icing

Icing Ingredients

In a small bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth.

Ice the Scones when They are Still Slightly Warm

Drizzle icing over scones when they are still warm.

I like to add the icing to the scones when they are still slightly warm to the touch. If you add it when the scones are hot, the icing melts into the scone, and if you add it when the scones are cold, it doesn’t set up well. Go for the perfect temperature for icing that sets up quickly for a smooth and glossy appearance. 

Serve Scones Warm or at Room Temperature

Serve warm or at room temperature with a hot cup of coffee or tea. Store in a covered container at room temperature for up to 5 days. This recipe will make 8 scones.

See more Biscuit and Scone Recipes Here. Browse Sourdough Recipes Here. View more Breakfast and Brunch Ideas Here. 

 

Recipe for Sourdough Cherry Almond Scones

Sourdough Cherry Almond Scones

This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. The dried cherries and almonds compliment the sourdough and give the scones great flavor.
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: Scottish
Keyword: Dried Cherries, Scones, Sliced Almonds, Sourdough
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8

Equipment

Stainless Bowls
Measuring Tools
Blending Fork
Scone Pan

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter 1 stick
  • 2/3 cup sourdough starter unfed
  • 1/2 cup heavy whipping cream
  • 1/2 cup dried cherries chopped
  • 1/2 cup almond slices

Icing

Instructions

  • Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Pan and Ingredients

  • Coat a scone pan with baking spray.
    If you don't own a scone pan, you may use a baking sheet lined with parchment paper or a silicone baking mat. A scone pan will turn out uniform scones, while a baking sheet will result in the scones spreading out flatter.
  • Using a cutting board and knife or bench knife, chop the dried cherries into small pieces.

Make the Scones

  • In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together to combine.
  • Slice the cold butter into small pieces and cut in with a blending fork (or your fingers) until the mixture is reduced to small crumbs.
  • Form a hole in the center of the flour and add in the "unfed" sourdough starter and heavy whipping cream. Stir to combine until mixture is moistened.
    Depending on the thickness of your starter, you may need to add an additional 2-3 tablespoons of heavy whipping cream to form a nice dough.
  • Add in the chopped dried cherries and sliced almonds. Continue stirring or knead with your hands until a nice ball forms.
  • Press the dough into a ball and pat to form a circle that is 7-8 inches in diameter.
    If your dough is very sticky, you may lightly flour the surface before forming the dough.
  • Slice the dough into eight uniform triangles, like a pie. Place each piece into the scone pan or on the prepared baking sheet. If using a scone pan, it is not necessary to press the dough into the pan. The dough will spread to the edges as it bakes.
  • Bake in a preheated oven for 15-20 minutes until lightly golden. Remove from oven and allow to sit for 10 minutes before removing the scones from the pan. Place on a wire rack to cool.

Prepare the Icing

  • In a small bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth.
  • Drizzle icing over scones while they are still warm.
  • Serve warm or at room temperature with a hot cup of coffee or tea. Store in a covered container at room temperature for up to 5 days. This recipe will make 8 scones.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 489kcal | Carbohydrates: 61g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 366mg | Potassium: 165mg | Fiber: 4g | Sugar: 28g | Vitamin A: 847IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg
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