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Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

byElizabeth Poett
Total 45 mins, includes cooling time
Active 25 mins
Makes 8 servings
I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.
TIP: A pastry blender lets you incorporate fat into dry mixtures without heating the fat with your hands. Don’t overwork the dough; the cherries could add juice to the dough and make it too sticky.
Ingredients
  • 2 1/2 cups all-purpose flour, plus more for sprinkling
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs, cold
  • 1/2 cup heavy cream, cold
  • 1/2 teaspoon almond extract
  • 2 cups fresh cherries, pitted and quartered
  • 8 ounces white baking chocolate
    Directions
    1. Preheat the oven to 425°F.
    2. Sift the all-purpose flour, almond flour, sugar, baking powder, and salt together into a large bowl. Add the butter cubes and toss to coat them in the flour. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until the largest clumps are about the size of peas. Put the bowl in the freezer or refrigerator to chill.
    3. In a medium bowl, whisk the eggs, cream, and almond extract together for 1 minute, or until fully blended and light in color. Make a well in the flour mixture and pour the egg mixture into the center of the well. Mix with a wooden spoon until you can no longer see any dry ingredients. Add the cherries and mix until they are evenly distributed throughout the dough.
    4. Turn the dough out onto a lightly floured cutting board and use your hands to form it into a flattened round about 1-inch thick. Use a sharp knife to cut it into 8 wedges. Place the scones 2 to 3 inches apart on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until the tops are a light golden brown.
    5. Move the scones to a cooling rack and cool for 20 minutes.
    6. Break the white chocolate into small pieces. Place it in a double boiler or in a heatproof bowl set over a saucepan with 2 inches of simmering water inside until melted. Remove from the heat when most pieces are melted and continue stirring until the chocolate is completely melted. Drizzle generously over the top of the scones. Serve warm or at room temperature.