Cherry Almond Scones

Servings: 8-16

Pairs With Santa Margherita Sparkling Rosé


  • 3 cups all purpose flour

  • 1/4 cup plus 2 tbsps granulated sugar

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 stick cold, unsalted butter, cubed

  • 1 1/4 cups buttermilk, plus more for brushing

  • 1 cup cherries, remove pits and slice in half

  • 2 tbsps sparkling sugar

For the glaze:

  • 2 cups confectioners' sugar

  • 3 tbsp milk or buttermilk

  • 1/2 tsp almond extract

  • 1/2 cup sliced almonds, for topping


  1. Preheat oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse meal. Stir in the buttermilk and then carefully fold in the cherries.
  3. Scoop dough onto the prepared baking sheets. You should get roughly 16 mounds. Brush the tops of mounds with buttermilk then sprinkle sparkling sugar on top.
  4. Bake the scones in the upper and lower thirds of the oven for 30-35 minutes. Shift the pans from front to back and top to bottom halfway through baking. Let the scones cool for 10 minutes before moving to a wire rack to cool completely.

For the glaze:

  1. Whisk together sugar, milk, and almond extract until you get a thick enough glaze but still runny enough to drizzle.
  2. Drizzle over each cooled scone then top with sliced almonds and serve.

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