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Tart Cherries and Toasted Almonds Scones

Yield: makes 8 petite scones


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cut into small cubes, cold
  • 1/2 cup heavy cream, cold
  • 1/4 cup rolled oats
  • 1/4 cup dried tart cherries, chopped
  • 1/4 cup toasted sliced almonds, or nuts of your choice
  • turbinado sugar, to top

Egg Wash:

  • 1 large egg
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons water
  • 1 Tablespoon heavy cream


  • Preheat oven to 350 degrees F.  Line sheet tray with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, brown sugar, and cinnamon. Cut butter into dry mixture using a pastry blender, fork, or your fingers until mixture resembles coarse sand.
  • Make a well in the dry ingredients. Add cream. Fold until almost combined. Add oats, cherries, and nuts. Fold until incorporated and all the dry has been hydrated.
  • Turn out dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Using a sharp knife, cut circle into 8 equal slices. 
  • To make the egg wash, whisk together the egg, salt, water, and heavy cream.
  • Transfer to prepared sheet tray. Brush each scone with egg wash and sprinkle with turbinado sugar. Bake for 20-30 minutes until golden brown. Let cool on sheet tray for at least 5 minutes. Enjoy warm or at room temperature.