Look, I’ve made a lot of scones in my time. Some too dry. Some too wobbly. One batch so dense I could’ve used them as doorstops. But these cherry scones? They’re the ones you bake once and then suddenly… they’re your go-to. The “oh you made those scones again” scones.
There’s just something about the combo of tangy dried cherries, rich buttery dough, and that little almond crunch on top. They’ve got that “posh coffee shop” energy but still feel properly homemade — like, you can definitely eat them standing up in the kitchen with butter melting down your fingers. I’ve done that. Twice. This week.
Why You’ll Love It
- Crispy edges, soft middles. The dream texture, basically.
- Cherry bombs in every bite. Use good ones, you’ll thank me.
- They freeze like a charm. If you somehow don’t eat them all.
- No mixer. No drama. Just a bowl and a spoon.
- That almond-sugar topping though. Crunchy. Sweet. Gorgeous.
- They feel fancy. But they’re not. That’s the magic.
Ingredients
Topping:
- ¼ cup sliced almonds
- 1 tablespoon sugar
Scones:
- 2½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, cold and cubed
- ¾ cup sour cream
- 1 large egg
- ½ teaspoon almond extract
- ⅔ cup dried cherries
How to Make It
Get the oven going:
Preheat to 350°F (175°C). No need to line your tray unless it’s prone to sticking — mine’s ancient but loyal.
Almond topper prep:
Mix almonds and sugar in a small bowl. Hide it from snacky family members (or yourself).
Rub the butter in:
In a big mixing bowl, combine flour, sugar, baking powder, and salt. Add butter and rub it in until the mix looks like breadcrumbs but clumpier. It’s rustic. It’s fine.
Mix wet with dry:
In another bowl (or jug — I use a mug sometimes), whisk sour cream, egg, and almond extract. Pour that into your flour mix. Stir gently. Like, don’t beat the life out of it.
Fold in cherries:
Throw in your cherries. Try not to overmix again — it’ll look a bit scrappy, but trust the process.
Shape it:
Turn the dough onto a floured surface. Knead 6–10 times max. Just enough to bring it together. Divide in half. Pat each half into a 7-inch circle — or thereabouts. Mine are never perfect.
Slice and top:
Pop the circles onto a baking sheet. Don’t separate the wedges yet — just score each into 8 slices like a pizza. Sprinkle with the almond-sugar topping.
Bake:
Bake for 25–30 minutes or until golden and crisping up on the edges. Let them sit for 15 minutes before you separate the slices. Or don’t. Just rip one off and eat it warm. I’m not your mum.
Common Mistakes and How to Dodge Them
Scones didn’t rise?
Cold butter is everything. And don’t knead too much. That ruins the magic.
Crumbly mess?
Could be too dry. Add a splash of milk if the dough just isn’t coming together.
Why are they so dense?
Honestly, overmixing is usually to blame. Be gentle. You’re not kneading bread here.
Sticky dough everywhere?
Yep, it happens. Lightly flour your surface and hands. It’s a sticky-ish dough but that’s what gives it that soft centre.
Storage and Reheating
Fridge: Store in an airtight tin or container for up to 5 days. But they’ll probably vanish before then.
Freezer: Freeze them fully baked, then pop them in the oven straight from frozen. Game changer.
Microwave: 10–15 seconds per scone. Good in a pinch.
Oven: 5–8 minutes at 300°F for that freshly baked vibe again.
Frequently Asked Questions
Can I swap the cherries for raisins?
Yeah, but… why would you. Cherries are the moment.
Can I use Greek yogurt instead of sour cream?
Totally — full fat is best. Same amount.
Is the almond extract necessary?
Not at all. Skip it or swap for vanilla if you prefer. Or live dangerously and add both.
Do I need a scone cutter?
Nope. A butter knife and your hands are all you need.
Nutrition Facts (Per Serving)
- Calories: 453
- Fat: 30g
- Saturated Fat: 18g
- Carbs: 39g
- Sugar: 7.1g
- Protein: 7.3g
- Sodium: 625mg
Try More James Martin Recipes:
- James Martin Black Forest Roulade
- James Martin Rhubarb Crumble
- James Martin Spanish Cheesecake Recipe
James Martin Cherry Scones
Description
Buttery scones packed with tangy cherries and topped with crunchy almonds — they smell like a bake shop but feel like home.
Ingredients
Topping:
Scones:
Instructions
- Preheat oven to 350°F.
- Mix topping and set aside.
- Stir dry ingredients. Rub in butter.
- Whisk sour cream, egg, extract. Combine with dry mix.
- Gently fold in cherries. Don’t overmix.
- Shape into 2 rounds, score into 8 wedges each.
- Sprinkle topping, bake 25–30 minutes.
Notes
- Keep butter cold — always.
- Don’t panic if the dough’s sticky — it’s meant to be.
- Overworking = tough scones. Hands off.
- Freezes like a dream — wrap well.