Easy Cherry Almond Scones

Makes 8
  • 2 cups baking mix (such as Bisquick)
  • 2 tbsp. unsalted butter, cold
  • 3 tbsp. sugar
  • 1/2 cup dried cherries
  • 1 egg, lightly beaten
  • 1/2 tsp. vanilla paste
  • 1/2 tsp. almond extract
  • 1/4 cup cream (approx.), divided, plus more for brushing the scones
  • 1 1/2 tbsp. turbinado sugar
  • 1 1/2 cups powdered sugar
  • 1 1/2 tbsp. milk (approx.)
  • 1/2 tsp. almond extract
  • - sliced almonds

In a medium mixing bowl, cut butter into baking mix until coarse crumbs form; stir in sugar and cherries. In a small dish, whisk egg with vanilla paste, almond extract and 2 tbsp. cream. Pour egg mixture into dry ingredients; using a fork, quickly and lightly stir ingredients together, adding more cream a little at a time as needed until a soft but not sticky dough forms (handle dough as little as possible). Move dough to a lightly floured surface; roll or pat into a flat disc about 8" in diameter. Using a sharp knife or bench scraper, cut dough into 8 evenly-sized, pie-shaped wedges. Brush scones with a little bit of cream to moisten and sprinkle with turbinado sugar. Bake on a parchment-lined baking sheet in a preheated 425° oven until golden-brown (about 10 min.). Cool on a wire rack. Whisk powdered sugar with milk a few drops at a time until a drizzling consistency is reached; whisk in almond extract. Drizzle icing over scones; sprinkle with almonds while icing is wet.

Good to Know:

  • Dough can also be dropped in free-form mounds directly on the parchment-lined baking sheet or cut into any shape or size desired. Baking time should be adjusted slightly up or down accordingly.
  • Substitute other flavorings for the almond or vanilla extracts. Other dried fruits, nuts, chocolate chips, lemon or orange zests, poppy seeds or blueberries can be mixed into the dough to create a variety of flavors.