Sourdough Cherry Almond Scones - Sourdough Recipes (2024)

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This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. He loves drizzling the excess icing over his, and I have to admit, it’s pretty yummy. The dried cherries and almonds compliment the sourdough and give the scones great flavor. Plus, they will stay tender for several days in a covered container.

(Post modified on 5/5/23.)

It can sometimes be a chore to figure out how to use your “unfed” sourdough starter, but this summer, I’ve been making scones, biscuits, and crackers. See my Cracker Recipes Here. If you’re still hesitant to work with sourdough, I encourage you to give it a try. I’ve had my starter since June 2013, and I absolutely love it.

Once a week, I’ll prepare the recipes I want to make, such as my breakfast bread, tangy sourdough bread, English muffins, scones, crackers, whatever. Then when I’m finished making those recipes (which might take me 1-3 days), my starter will return to the refrigerator until I’m ready to use it again. I only have to feed it when I’m using it. Learn more details about My Adventures with Sourdough Here.

Scones are a wonderful way to use your sourdough starter, and although I have not tried any other flavors (because I love this one so much), I’m sure I could substitute blueberries (dried or fresh) as well as other fruits. I think it might make a fabulous apple scone, which I hope to try this fall.

More Sourdough Discard Recipes

• Blueberry Sourdough Biscuits
• Sourdough Banana Nut Muffins
• Sourdough Cider Donuts and Fritters
• Sourdough Banana Bread

Ingredients for Sourdough Cherry Almond Scones

(See full recipe in its entirety at the bottom of this post.)

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• cold butter
• heavy whipping cream
• sourdough starter (unfed)
• dried cherries, chopped
• almond slices

Icing

• powdered sugar
• whole milk
• vanilla extract
• almond extract

Instructions for Making This Recipe

Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Pan and Chop the Cherries

Coat a scone pan with baking spray.

If you don’t own a scone pan, you may use a baking sheet lined with parchment paper or a silicone baking mat. A scone pan will turn out uniform scones, while a baking sheet will result in the scones spreading out flatter. See my Scone Recipes to View the Difference.

Using a cutting board and knife or bench knife, chop the dried cherries into small pieces.

When using dried fruit, I like to use this method for chopping the fruit into small pieces. Even raisins, which can be too plump for some recipes. You might also use kitchen shears to do this.

Make the Scones

In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together to combine.

Slice the cold butter into small pieces and cut in with a blending fork (or your fingers) until the mixture is reduced to small crumbs.

Form a hole in the center of the flour and add in the “unfed” sourdough starter and heavy whipping cream. Stir to combine until mixture is moistened.

Depending on the thickness of your starter, you may need to add an additional 2-3 tablespoons of heavy whipping cream to form a nice dough.

Add in the chopped dried cherries and sliced almonds. Continue stirring or knead with your hands until a nice ball forms.

Press the dough into a ball and pat to form a circle that is 7-8 inches in diameter.

If your dough is very sticky, you may lightly flour the surface before forming the dough.

Slice the dough into eight uniform triangles, like a pie. Place each piece into the scone pan or on the prepared baking sheet. If using a scone pan, it is not necessary to press the dough into the pan. The dough will spread to the edges as it bakes.

Bake in a preheated oven for 15-20 minutes until lightly golden. Remove from oven and allow to sit for 10 minutes before removing the scones from the pan. Place on a wire rack to cool.

Prepare the Icing

In a small bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth.

Drizzle icing over scones when they are still warm.

I like to add the icing to the scones when they are still slightly warm to the touch. If you add it when the scones are hot, the icing melts into the scone, and if you add it when the scones are cold, it doesn’t set up well. Go for the perfect temperature for icing that sets up quickly for a smooth and glossy appearance.

Serve warm or at room temperature with a hot cup of coffee or tea. Store in a covered container at room temperature for up to 5 days. This recipe will make 8 scones.

See more Biscuit and Scone Recipes Here. Browse Sourdough Recipes Here. View more Breakfast and Brunch Ideas Here.