This take on the classic scone breakfast pastry is rich and tender, full of cherry-almond flavor—without a nut in sight. Made with heavy cream instead of butter, these scones have a tender, soft crumb and lightly crisp edges. They come together in 45 minutes and are delightful plain or finished with Old Fashioned Glaze Icing for a touch of decadence.
Amber Dawn Schultheis is a Snohomish-based hospitality and culinary creator and the founder of The Host Notes. From casual celebrations to Tuesday night dinner, she helps you gather with intention, joy, and ease. Find more seasonal recipes and hospitality inspiration at thehostnotes.com and follow @thehostnotes on social media.
Bakery-Style Cherry Almond Cream Scones
Makes 8 large scones
- 2 cups (240g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 1 tablespoon (12g) baking powder
- ½ teaspoon (3g) kosher salt
- 1 ½ cups (360g) heavy cream, cold (plus a bit more for coating the scones)
- ½ teaspoon almond extract
- 1 cup (140g) ripe cherries (fresh, pitted and halved, or frozen—do not thaw)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Use the back of a spoon to create a well in the center. Pour in the cold heavy cream and almond extract.
- Using a fork or dough whisk, gently mix until a shaggy dough begins to form. When the dough is mostly combined but still slightly crumbly, add the cherries and continue mixing gently until the dough comes together.
If dry pockets remain, add 1–2 tablespoons (15–30g) additional cream as needed. - Turn the dough out onto a lightly floured surface. Gently bring it together and shape into a 6–7 inch round disc, about 1½ inches thick.
- Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them about 2–3 inches apart.
- Using a pastry brush, apply a thin layer of cream to the top of each scone.
- Bake for 15–18 minutes, or until the tops are lightly golden and the bottoms are set.
- Allow to cool slightly before glazing or serving.
The Host Notes:
*Keep ingredients cold for the most tender texture
*Handle the dough lightly to avoid dense scones
*Frozen cherries work beautifully here—just use them straight from the freezer to prevent excess moisture
*Serve with a pot of your favorite tea or a French press of a good, locally roasted coffee and enjoy with people you love!
Old Fashioned Glaze Icing Recipe
- 2 cups (240g) powdered sugar
- 2 tablespoons (30g) milk or cream (start with 1½ tablespoons / 22g)
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon (15g) cherry juice (optional, for color and flavor)
- ½ teaspoon almond extract
Instructions
- In a medium bowl, whisk the powdered sugar with 1½ tablespoons (22g) of milk or cream until smooth.
- Add the melted butter, cherry juice (if using), and almond extract. Stir until fully combined.
- Adjust consistency as needed: Add more milk for a thinner glaze OR add more powdered sugar for a thicker glaze.
- Once the scones have cooled, drizzle the glaze over the top or dip each scone for a more generous coating.