03/22/2026
Sunday Kind of Love Breakfast 🍳
I set out to make plain scones… and somewhere along the way, I made my own instead. Swapped in brown sugar, added dried cherries and slivered almonds, and let it all come together the way a good Sunday should—slow and a little improvised 😌🎀
Here it is. Enjoy.👌🏽
Brown Sugar, Cherry + Almond Scones 🍒
Ingredients
• 2 cups (250g) all-purpose flour (plus more for hands and surface)
• 1/2 cup brown sugar
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 cup (1 stick) unsalted butter, very cold (grated)
• 1/2 cup half-and-half (+ 2 Tbsp for brushing)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1–1 1/2 cups dried cherries 🍒 and slivered almonds
• Optional: coarse brown sugar + extra almonds for topping
Instructions
Whisk together the flour, brown sugar, salt, and baking powder. Grate in the cold butter and gently work it in with a spoon or your hands.
In a separate bowl, whisk the half-and-half, egg, vanilla, and almond extract. Pour into the dry ingredients and gently combine. Fold in the cherries and almonds.
If the dough feels too wet, add a touch more flour; too dry, a splash more cream.
Turn onto a floured surface and shape into an 8–10 inch disc. Cut into 8–10 wedges. Brush with half-and-half and sprinkle with brown sugar and almonds.
Place on a parchment-lined baking sheet.
Bake at 400°F for 18–20 minutes, until lightly golden at the edges.
PS… I made brown sugar butter. One stick of butter and 1/3 cup of brown sugar. Mix it real good.😊
