Cherry White Chocolate Almond Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
A delicious cream scone made with dried cherries, white chocolate chips, and toasted almonds.
  • 1¼ cups self-rising all-purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup dried coarsely chopped cherries
  • ¼ cup white chocolate chips
  • ¼ cup toasted slivered almonds
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • ½ teaspoon vanilla extract
  • Optional glaze: heavy milk and turbinado sugar
  1. Preheat the oven to 400 degrees F.
  2. In a food processor, pulse the flour, sugar, baking soda, salt, and butter until the mixture looks like coarse cornmeal. You can also use your fingers for a pastry blender if you do not have a food processor
  3. Transfer the mixture to a large bowl and stir in the cherries, white chocolate, and almonds.
  4. Add the heavy cream, sour cream, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined. The mixture will look very crumbly.
  5. Lightly sprinkle a little bit of flour over the mixture, just enough so it will not stick to your hands.
  6. Using your hands, form a ball of dough. Transfer the ball to a lightly flour surface and gently flatten the dough until it is one inch thick.
  7. Cut the dough into 8 even triangles and transfer the scones to a baking sheet lined with parchment paper.
  8. Generously brush the tops of each scone with heavy cream and a generous sprinkling of turbinado (raw) sugar.
  9. Bake the scones at 400 F. for 8 minutes then reduce the heat to 325 F and bake for an additional 7-10 minutes until done. You can poke a scone with a toothpick to test for doneness.
Recipe by Savory Sweet Life at