The Best Ever Almond Scones (Cherry Jam Stuffed)
This almond cherry scone recipe is the best and super easy - it's made from frozen sweet cherries and has an oozy delicious center so you don't need to put any jam on your almond scones!
Equipment
- 1 muffin tin (normal sized, with 12 slots)
Ingredients
for the cherry filling
- 283g frozen cherries
- 120g sugar
for the scone batter
- 113g melted unsalted butter, cooled to room temp
- 100g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 270g all-purpose flour
- 50g almond flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 85g heavy cream
- sugar for topping
Instructions
for the cherry filling (the night before)
- In a small saucepan, add the 283g of frozen cherries and the 120g of sugar. Place the pan uncovered over low-medium heat. This filling takes 30 minutes to cook, but you'll be stirring as follows:
- When you first hear sizzling, stir for a minute, breaking up any frozen cherries that are stuck together. Stir until all the sugar is coating the cherries and has turned cherry-colored.
- Ten minutes in, it should be bubbling up and very liquidy.
- Now begin to stir every couple of minutes until you hear the mixture sizzling or bubbling on the bottom. As soon as you hear that, turn off the heat and transfer the filling to a heat proof container to cool. Once cooled to room temperature, cover and place in the fridge for the night.
for the scones
- Preheat the oven to 375F. Place muffin liners in a 12-hole muffin tin and spray them with oil or non-stick spray.
- In a medium-sized bowl, whisk the cooled melted butter and sugar until pretty much combined.
- Add the eggs, vanilla, and almond extracts and whisk hard until the mixture resembles very well-whisked eggs (like for scrambled eggs).
- Add the flours, baking powder and salt and fold with a spatula until a little crumbly, then pour over the heavy cream and finish folding until entirely combined.
- Add 1.5 tablespoons of batter to each muffin liner. Then with an oiled teaspoon, press a little hole into each batter mound.
- Remove the cherry filling from the fridge and in each batter hole, place approximately ½ a tablespoon of the filling (you will use up all the filling, so you could also just eyeball splitting it in 12ths).
- Place a half tablespoon of batter over the filled mounds and spread it to cover the filling with an oiled finger or spoon. Sprinkle sugar over the top of each scone.
- Bake for 25 minutes, then let cool for 5 minutes in the tin. Transfer to a cooling rack to cool almost completely before removing the liners and setting out to eat.
Notes
You can substitute the heavy cream with milk if you don't have it!
I like it when all the ingredients are room temperature: the butter, eggs, heavy cream, and almond flour (because sometimes it's stored in the refrigerator).