• Cooking Time:
  • Servings: 16
  • Preparation Time:



  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 ounces (12 tablespoons/1 1/2 sticks) unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2/3 cup dried cherries, chopped coarsely
  • 1/3 cup almonds, chopped coarsely
  • 2 tablespoons sugar for sprinkling (optional)


  • Preheat oven to 425F.
  • Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
  • Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles small peas.
  • Stir the buttermilk, vanilla and almond extracts together and add all at once to the mixture.
  • Stir with a fork until the dough becomes sticky and shaggy.
  • Stir in cherries and almonds.
  • Turn your dough out onto a generously floured work surface. Knead the dough about 10 times.
  • Divide the dough in half and pat each half into an 8-inch circle about 1/2-inch thick.
  • Sprinkle each circle with 1 tbsp sugar (if using) and press the sugar gently into the surface of the dough.
  • Using a sharp knife cut each circle into 8 wedges.
  • Repeat with other half. (Or you can just divide the dough into 16 round patties like I did.)
  • Bake the scones until light brown and slightly puffy, about 15 to 18 minutes.
  • Cool about 5-10 minutes before serving.

Categories: Scone 

Author Credit: adapted from "The Baker's Dozen Cookbook"

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