Okay, so this may be the worst way I could possibly open a post about scones, but I’m just going to come out and say it: I am historically anti-scone.
I know. I KNOW. I’m sorry.
But when I think of a scone, I think of the pastries at the back of the food display. You know – the ones that have been sitting there for a few days watching coffee cake after coffee cake get chosen over them, while they’re left alone to cry and sulk and harden their outsides to the cruel, cruel world.
At least that’s how I picture it going down.
But you guys, I promise you that these scones are different. THESE scones are perfectly crisp on the outside, but fluffy and moist on the inside. They have a sweet and refreshing glaze. They are ready to love you… you just have to let them.
If they can convert me, they can convert you. And if it’s any testament to how many others they have converted, they didn’t make it past 11am at the office.
Go on. Open your heart to scones. I’m glad that I did, and you will be, too.
- 2 cups all-purpose flour + a few tbsp extra for working the dough
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, cold and cubed (1 stick)
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup dried cherries
- ½ cup slivered almonds
- 1 cup powdered/confectioners' sugar
- ½ teaspoon almond extract
- 2 tablespoons water
- 2 tablespoons sour cream
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, salt, and whisk to combine. Set aside.
- In a small bowl, combine the egg, sour cream, vanilla, and whisk to combine until smooth.
- Remove the butter from the fridge and add to flour mixture in the the large bowl. With a pastry cutter or two forks, cut the butter in. It will feel like semi-wet, cool sand. Set aside.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula - don't overmix!
- Fold in the cherries and almonds.
- Sprinkle about 2 tablespoons flour over a clean work surface and lightly coat hands. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. A toothpick inserted in the center should come out clean.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, whisk together all ingredients until smooth.
- Evenly drizzle the glaze over the scones before serving.
- Scones will last a few days, but mine did not make it past 11am in the office!