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Dried Cherry and Almond Scones: A Baker’s Delight

There’s something so comforting about the aroma of freshly baked scones wafting through the kitchen. I remember one particularly chilly autumn morning, standing at my grandmother’s counter, watching her expertly combine ingredients for what she called her “sunshine scones.” The warmth from the oven, the sweet scent of cherries, and the nutty fragrance of almonds created a cozy haven against the blustery day outside. To this day, these flavors transport me back to that moment, a perfect blend of simple ingredients and cherished memories.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Servings: 12
Yield: 12 scones
Dietary Type: Vegetarian (easily adaptable to dairy-free, see variations)

Ingredients

1 egg
1 egg white
1/3 cup canola oil
2/3 cup Splenda granular, no calorie artificial sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons sugar (optional, for sprinkling)

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Cookie sheet or jellyroll pan
Baking spray

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Proper temperature is crucial for even baking and a delightful rise.
Prepare your baking surface by lightly spraying a cookie sheet or jellyroll pan with baking spray. This will prevent the scones from sticking and ensure easy removal. Set the prepared pan aside.
In a large mixing bowl, combine the egg and egg white. Whisk them together lightly until they are well combined. This mixture will form the base of your scone batter.
Add the canola oil, Splenda granular, buttermilk, almond extract, and nonfat dry milk powder to the egg mixture. The buttermilk adds a lovely tang, and the almond extract enhances the nutty flavor profile.
Stir the wet ingredients together thoroughly until they are well combined. Ensure the Splenda is properly dissolved for a consistent sweetness throughout the scones.
In the same bowl, add the baking powder, baking soda, and all-purpose flour. The baking powder and baking soda are essential for creating a light and fluffy texture.
Mix the ingredients until they are just blended. Be careful not to overmix the batter, as this can result in tough scones. A few streaks of flour are perfectly acceptable at this stage.
Gently fold in the coarsely chopped dried cherries. Distribute them evenly throughout the batter, adding a burst of sweetness and chewiness to each scone.
Using a spoon or a small ice cream scoop, drop 12 evenly sized mounds of batter onto the prepared baking sheet. Ensure there is adequate space between each scone to allow for proper expansion during baking.
If desired, lightly sprinkle the tops of the scone mounds with sugar. This will add a touch of extra sweetness and a delightful, slightly crunchy texture.
Bake in the preheated oven for 10-15 minutes, or until the scones are lightly golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them during the final minutes of baking to prevent burning.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before serving. They are best enjoyed while still warm, allowing the flavors to fully develop.
These scones freeze beautifully, making them perfect for make-ahead baking. Simply wrap them individually and store them in the freezer for up to a month. To reheat, thaw them at room temperature or microwave them briefly until warmed through.

Expert Tips & Tricks

For extra tender scones, consider sifting the flour before adding it to the wet ingredients. This helps to incorporate air and prevents clumping.
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of milk. Let it stand for a few minutes until it curdles slightly before using.
To prevent the dried cherries from sinking to the bottom of the scones, toss them lightly with a tablespoon of flour before adding them to the batter.
For a richer flavor, try using brown butter instead of canola oil. Brown the butter slowly in a saucepan until it develops a nutty aroma, then let it cool slightly before adding it to the batter.

Serving & Storage Suggestions

These Dried Cherry and Almond Scones are delightful served warm with a pat of butter, a dollop of clotted cream (if not dairy-free), or a spoonful of your favorite jam. They pair perfectly with a cup of hot tea, coffee, or even a glass of cold milk.

To store leftovers, keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and freeze them for up to a month. Reheat in a microwave or oven until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.7 kcal	N/A
Calories from Fat	61 g	40%
Total Fat	6.8 g	10%
Saturated Fat	0.7 g	3%
Cholesterol	18.7 mg	6%
Sodium	122.1 mg	5%
Total Carbohydrate	18.3 g	6%
Dietary Fiber	0.6 g	2%
Sugars	2.4 g	9%
Protein	4.5 g	9%

Variations & Substitutions

Dairy-Free: Substitute the buttermilk with your favorite non-dairy milk (almond, soy, or oat milk work well) and use a dairy-free butter substitute. Omit the non-fat dry milk powder.
Gluten-Free: Replace the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more liquid to achieve the correct consistency.
Nutty Addition: Add 1/4 cup of chopped almonds or other nuts (walnuts, pecans) to the batter for extra crunch and flavor.
Citrus Zest: Add the zest of one lemon or orange to the batter for a bright and refreshing twist.
Seasonal Fruit: Substitute the dried cherries with other dried fruits like cranberries, blueberries, or apricots. Fresh berries can also be used, but you may need to adjust the baking time slightly.

FAQs (Frequently Asked Questions)

Q: Can I make the scone batter ahead of time?

A: While it’s best to bake the scones immediately after mixing the batter, you can prepare the batter up to a few hours in advance and store it in the refrigerator. Be aware that the baking soda might lose some of its potency, so the scones may not rise as much.

Q: My scones are too dry. What did I do wrong?

A: Overbaking is the most common cause of dry scones. Be sure to check them frequently during the last few minutes of baking and remove them from the oven as soon as they are lightly golden brown. Also, avoid overmixing the batter.

Q: Can I use fresh cherries instead of dried cherries?

A: Yes, you can use fresh cherries. Pit and halve them, and gently fold them into the batter. Be aware that fresh cherries will add more moisture to the scones, so you may need to adjust the baking time slightly.

Q: How do I get my scones to rise higher?

A: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter, as this can develop the gluten in the flour and result in tougher, flatter scones.

Q: Can I reduce the amount of Splenda in the recipe?

A: Yes, you can adjust the amount of Splenda to your liking. However, keep in mind that Splenda also contributes to the texture of the scones, so reducing it too much may affect the final result. You can substitute with another sweetener like honey or maple syrup.

Final Thoughts

I hope this recipe inspires you to create your own batch of Dried Cherry and Almond Scones. They are a delightful treat to enjoy any time of day, whether you’re starting your morning with a warm scone and a cup of tea or sharing them with friends and family. Don’t be afraid to experiment with different variations and substitutions to create your own signature scone. And please, share your feedback – I’d love to hear about your baking adventures!

Dried Cherry and Almond Scones Recipe