I was so excited to see the cherries arrive in the market, and this was a wonderful way to enjoy them.  I like to cut these scones in squares, but you could easily make the dough into a round and cut them in a more traditional wedge shape,  if you prefer.  Either way, they are delicious!  The glaze on top is an extra hint of sweet that is such a beautiful color.  I decided to make the compound butter so as to avoid wasting any of the cherries. A wonderful complement to the scones!

Makes about 9 scones

for scones:

  • 2 cups plus 1 Tbsp flour, divided (I love Bob’s Redmill pastry flour)
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, cold and diced
  • 1 cup cherries, pitted and roughly chopped
  • 2/3 cup half and half
  • 1 large egg
  • 1/2 teaspoon almond extract

for glaze:

  • 1/4 cup cherries, pitted and chopped
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon almond extract
  • 2 tablespoons cream

for cherry compound butter:

  • 2 tablespoons very softened butter
  • reserved cherries from glaze
  • 1 teaspoon butter
  • dash of kosher salt


for scones:Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk together 2 cups flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the diced butter into over flour mixture and using  a pastry cutter, break up butter evenly until it becomes granular and resembles a coarse meal.  Gently pat chopped cherries dry with a paper towel and in a small bowl, toss fresh with remaining tablespoon of flour to absorb liquid from cherries.  Gently add cherries to flour mixture to combine.  In a measuring cup, whisk together half and half, egg and almond extract and fold into flour mixture to incorporate just until combined.  Turn tough out on a floured surface and shape into an 8-9″ square.  With a scraper, every divide dough into 9 squares.  Transfer scones to prepared baking sheet, leaving about 2 inches in between.  Bake for about 17-20 minutes until tops are golden and scones are cooked through.  Remove from oven and transfer to a wire rack to cool completely.

for glaze: While scones are baking, prepare glaze.  In a small saucepan, add cherries, granulated  sugar and water.  Simmer mixture until cherries release their juices and liquid thickens. This only takes a few minutes.  Remove from heat and add almond extract.  Strain cherries and reserve sauce.  Combine sauce with confectioner’s sugar and stir to combine, add in 2 tablespoons of cream.  If sauce is too thick you can thin with additional cream.  Drizzle glaze over scones.

for compound butter: Finely chop reserved stewed cherries.  In a small bowl, add honey, butter and salt.  Stir to combine and place in a small serving dish.  Serve along side cherry scones.

Cook’s Note: Scones are best enjoyed the same day, but can be stored in an airtight container for a day