Sour Cream Cherry Scones

Recipe by litldarlin
READY IN: 35mins
YIELD: 16 scones




  • Heat oven to 375°F
  • Combine the almonds and sugar together in a small bowl, mix well.
  • Set aside.
  • Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Combine sour cream, egg and almond extract in small bowl until smooth.
  • Stir into flour mixture just until moistened.
  • Stir in cherries.
  • Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
  • Divide dough in half. Pat each half into a
  • 7-inch circle.
  • Place 2 inches apart onto large ungreased baking sheet.
  • Sprinkle topping evenly over dough.
  • Score each half into 8 wedges; do not separate.
  • Bake for 25 to 30 minutes or until scones are lightly browned.
  • Cool 15 minutes; separate scones.
  • Store leftover scones in airtight container at room temperature.
  • Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.