Cherry Almond Scones

Bring a little bakery-style magic to your kitchen with BeeMaid Honey’s Cherry Almond Scones! These tender, buttery scones are packed with juicy cherries and the deliciously nutty flavour of almonds, creating the perfect balance of sweet, fruity and rich in every bite. Naturally sweetened with pure Canadian BeeMaid Honey, these homemade cherry almond scones have a delicate sweetness that complements the tart cherries and toasted almond notes without overpowering their flavour. With lightly crisp, golden edges and soft, flaky centres, they’re a delicious addition to your breakfast table, weekend brunch spread or afternoon coffee break.

Vegetarian

Ingredients

3 Tbsp

BeeMaid Honey

1/3 Cup

Cold Butter (unsalted)

3/4 Cup

Heavy Cream

2 Cups

All Purpose Flour

1/2 Cup

Almond Flour

3/4 Tsp

Baking Soda

2 Tsp

Baking Powder

Eggs

1/2 Tsp

Vanilla Extract

1 Tsp

Almond Extract

1/2 Tsp

Salt

3/4 Cup

Almonds (sliced)

1/2 Cup

Dried Cherries

Icing

1 Tbsp

BeeMaid Honey

2 Tbsp

Milk

1/2 Tsp

Almond Extract

1/2 Cup

Powdered Sugar

Directions

Preheat oven to 375F and prepare a large baking sheet with parchment paper.
In a large mixing bowl, combine the wet ingredients: heavy cream, eggs, vanilla extract, almond extract and BeeMaid Honey. Whisk together until the honey dissolves and the ingredients are fully combined.
In a separate large bowl, whisk the dry ingredients: four, almond flour, baking soda, baking powder and salt until fully combined.
Slice the butter until small pieces and add them to the flour mixture. Using your hands, gently work the butter into the flour until a crumbly and slightly shaggy mixture is formed.
Once well mixed, add the combined wet ingredients to the flour butter mixture. Gently toss the ingredients with a wooden spoon or spatula until combined then lightly fluff the dough with your hands. Form the dough into a ball and place in a large bowl. Cover with plastic wrap and place in the freezer for approx. 15 minutes to let chill.
Add a generous amount of flour to a flat surface and turn the dough out on top of it. Toss the dough until it is fully covered in the flour and roll out with a rolling pin. To make uniform scones, roll the dough into a 9 inch circle (approx. 1 inch thick).
Cut into equal sized wedges (8 total) and place on the lined baking sheet.
Bake for 30 minutes or until the edges look golden brown.
While the scones bake, combine the milk, honey, icing sugar and almond extract in a small bowl and whisk until a thick icing is formed.
Remove the scones from the oven and let cool on a baking rack for 5-10 minutes.
Drizzle the icing over top and enjoy!