Cherry Almond Scones with Vanilla Glaze Recipe

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Cherry Almond Scones topped with a simple vanilla icing—lightly sweet, tender, and packed with flavor. These scones are an easy, elegant breakfast or brunch option for Mother’s Day or any relaxed weekend morning. They combine pantry staples with dried cherries, sliced almonds, almond flour, and a touch of almond extract for a delicate, nutty finish. Each bite is moist, slightly crumbly, and balanced with the sweet-tart pop of cherries.

close up of scone with bite missing stacked on other scones.

scones piled on upside down white plate with spoon beside, white flowers, almonds, and a cheese cloth around on marble surface.

About the Recipe

This recipe is inspired by the flavors my family loves. I often make special breakfasts for my mom around her birthday and on Mother’s Day, and these scones have become a favorite. They’re easy to prepare, use everyday ingredients, and deliver an elevated flavor thanks to almond flour, almond extract, and toasted sliced almonds. Dried cherries give each scone a sweet-and-tart bite that contrasts beautifully with the nutty notes.

overhead shot of cherry almond scones on upside down white plate with white flowers and almond around on marble surface.

If you want scones with real flavor—tender, moist, and slightly sweet—this is a great recipe to try. The almond elements deepen the taste while the cherries brighten each bite. A quick vanilla icing finishes them perfectly.

Reasons You Will Love These Cherry Almond Scones

Ready in under an hour from start to finish.
Tender, lightly flaky texture with plenty of flavor.
Dried cherries add reliable sweetness and a tart contrast.
Simple to scale and a crowd-pleasing option for brunch.

front shot of scones on upside down white plate with spoon beside, empty glasses, and bowl of alices almonds behind.

Ingredients

Full ingredient amounts and instructions are provided below.

For the Scones

¾ cup heavy cream, room temperature
2 large eggs, room temperature
¾ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
¾ cup almond flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
5 tablespoons unsalted butter, cold
¾ cup dried cherries, chopped
⅓ cup sliced almonds

baking powder, flour, milk, eggs, almond flour, butter, vanilla, dried cherries, salt, sliced almonds, baking soda, almond extract, and sugar on marble surface.

For the Icing

1 cup powdered sugar, sifted
2 tablespoons whole milk (adjust for consistency)
½ teaspoon vanilla extract

powdered sugar, milk, and vanilla on marble surface.

How to Make These Cherry Almond Scones

Step 1: Prepare the wet and dry ingredients

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl whisk together the heavy cream, eggs, vanilla, and almond extract; set aside. In a large bowl combine the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt, whisking until blended.

Step 2: Cut in the butter and add mix-ins

Grate or cut the cold butter into the dry mixture and toss until pea-sized bits of butter are evenly distributed. Stir in the chopped dried cherries and sliced almonds so they are coated with the flour mixture.

grated butter added on top of dry ingredients.

grated butter mixed into dry ingredients.

Step 3: Combine, shape, and cut

Pour the cream-and-egg mixture over the dry ingredients and gently fold just until combined; do not overmix. Turn the dough onto a floured surface, shape it into a round, and roll to a 9-inch (23 cm) circle about ¾-inch (2 cm) thick. Cut into 8 equal wedges and arrange them on the prepared sheet pan.

Step 4: Freeze briefly and bake

Freeze the cut scones on the baking sheet for 15 minutes to help them keep their shape. Transfer the sheet pan to the oven and bake for about 25 minutes, or until the scones are golden brown and baked through. Allow them to cool slightly on a rack before icing.

eight unbaked scones on lined sheet pan.

Step 5: Make and drizzle the icing

Whisk the sifted powdered sugar with the milk and vanilla until smooth. If the icing is too thick, add a little more milk, a teaspoon at a time, until you reach a slightly thick but pourable consistency. Drizzle the icing over cooled scones.

powdered sugar, milk, and vanilla in glass bowl.

scones drizzled with icing on lined sheet pan.

How to Store

Once cooled, store scones in an airtight container or a zip-top bag at room temperature for 2–3 days. For longer storage, place them in a freezer-safe bag and freeze for up to 2 months; thaw at room temperature and refresh in a warm oven if desired.

Notes + Tips

Substitutions: If you don’t have almond flour, grind blanched almonds finely in a food processor. You can use chopped almonds instead of sliced. To omit almond extract, increase vanilla to 1 teaspoon. For dairy-free or vegan versions, use non-dairy butter and cream and a vegan egg substitute; use plant-based milk for the icing. For gluten-free, substitute a 1:1 gluten-free all-purpose flour blend.
Tips: Use dried cherries, not fresh—they hold up better and won’t release excess moisture. Chop the cherries so they don’t scorch on the scone edges. Mix the dough only until it comes together to avoid tough scones. Cutting shapes other than wedges will change baking time slightly.

cropped close up of four scones on upside down plate with two more beside with almonds and flowers around.

If you try these Cherry Almond Scones with Vanilla Icing, leave a comment below. We love hearing from readers—share questions or tips, and tag @bakerstble or use the hashtag #BakersTable when you post photos.

– Still Hungry? –

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Strawberry Jelly Donut Muffins
Double Chocolate Irish Stout Soda Bread
Easy Skillet Blueberry Cobbler