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Cherry almond scones topped with a delicious and simple vanilla glaze.
On one of our many trips to Target, the bakery was handing out samples of blueberry and cherry scones. After eating our little bite, both Forrest and I decided we needed to buy a package of them, because they were so good. Samples always trap us!
They definitely didn’t last long at our house! I had to stop Jack from sneaking over to get some, since they weren’t exactly healthy…but I couldn’t blame him for trying, that’s for sure.
Since I couldn’t really justify going back to Target to get more, I figured I would make them myself!
I thought using dried cherries would be yummy, as well as almonds. And since it’s the season of Valentine’s, I figured it would be fun to make them heart shaped! I mean, there’s not many other times of year that I really want to use a heart shaped cookie cutter, so I might as well enjoy it while I can.
Anyways, the scones turned out really well. As you might be able to tell, I did use wheat flour (well, 1/2 wheat), but if you don’t like that, feel free to use all white flour. I thought the flavor was sweet, but not overpowering, and the cherries/almonds tasted great together.
I think my favorite part of it was the simple glaze on top. All it is, is vanilla, powdered sugar, and almond milk (feel free to use regular milk, though.) Yummy!
And, of course, these can be made year round. Just use a circle cookie cutter instead of a heart!
In a large bowl, mix flour, sugar, baking powder and salt until well-combined.
Using a knife or pastry cutter, cut butter into the mixture.
In a separate bowl, combine egg, coconut milk cream.
Mix the wet ingredients into the dry ingredients, until the dry ingredients are just moistened.
Add cherries and almonds and mix well.
Mixture will be sticky, but place on a floured surface and knead it about five times (be sure to flour your hands!)
Roll out with a floured rolling pin until the mixture is about 1/2-inch thick.
Cut out circles with a cookie cutter and place on a greased cookie sheet or a silpat.
Bake 15-18 minutes.
Top with glaze
Combine all ingredients together with a whisk. Drizzle over scones
*Can use heavy cream instead. To get coconut milk cream, let a can of coconut milk (with lid taken off) sit in the refrigerator for about 30 minutes. The cream will rise to the top. Inspired by: http://www.foodnetwork.com/recipes/dried-cherry-scones-recipe.html
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