Here we find ourselves basking in the blazes of July, devouring popsicles faster than we can freeze them, and, in my case, toting sunscreen around wherever I go. On these days, scones are likely the last thing on our minds, even if they do vaguely resemble circus animal cookies.
Despite it not exactly being scone season, I am going to attempt to coerce you into preheating your oven and putting that overabundant stash of cherries, that you bought with so much ambition in your soul, to good use.
I feel like this is shower season. Whether bridal or baby, there are constant opportunities and demands for tissue paper and tiny desserts. These darling, mini scones are the perfect, girlish treat for your next afternoon of gift-unwrapping.
I set out to make these scones for a dear friend's bridal shower.
I wanted them to have all the charm of a crumbly tea cake, but in scone form.
I used my favorite cream scone recipe as the base, pitted a couple handfuls of cherries, and tossed in some almonds for good measure. I love this particular recipe because it is so simple. Sometimes we need scones on the quick.
After you have mixed up your dough, the scones are rolled and shaped, and then transferred to the freezer for a couple of hours. While mixing should always be kept at a minimum, no amount of delicacy can prevent gluten from entering the equation. This resting period allows the gluten we have created to calm down a bit, resulting in a soft, tender scone.
This step also opens up some extra options for us. After the scones are frozen, they can be transferred to freezer bags, tucked away, and baked up a few at a time. It is a little favor we can do for our future selves.
While the scones bake, we have two tasks.
When I saw this crumbly topping in Joy's book, I knew it would be the perfect addition to these scones.
While the scones are cooling and the crumble is baking, we can whisk up a quick icing.
Reach for the food coloring, if you're feelin it.
Cooled scones are dipped, the crumble is sprinkled, and by the time you have brewed the tea these scones will be ready to go.
When the bridal shower was over, the scones platters were empty.
And, as we all know, an empty plate is the baker's highest compliment.
Mini Cherry Almond Crumb Scones
makes 18 mini scones
for the scones
recipe adapted from Baking at Home
- 2 cups all-purpose flour
- 1 3/4 cups bread flour
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups heavy whipping cream + extra for brushing
- 2 teaspoons vanilla extract
- 1 cup dark, sweet cherries, pitted and halved
- 1/4 cup sliced almonds
In a large bowl, whisk to combine flours, sugar, baking powder, and salt. In a measuring cup, combine heavy cream and vanilla extract.
Pour the cream over the flour mixture and use a spatula to gently mix, forming a rough dough. Fold in cherries and almonds.
Cook's Note: Always try to keep mixing at a minimum when it comes to scones and biscuits. The more you mix, the tougher the texture will be.
Dust a flat surface with all-purpose flour. Lay the dough out onto the floured surface and pat down to about 1/4-inch in thickness, forming a 12x12-inch rectangle. Dust the surface of the dough with flour and use a sharp knife to cut 4-inch squares of dough. Slice each square diagonally, forming two diamonds from each square for a total of 18 scones.
Lay the scones out on a large baking sheet and freeze for two hours - until solid.
Cook’s Note: At this point, you can transfer the frozen scones to a large freezer bag and store frozen for up to 2 weeks before baking. You can also bake them a few at a time if you wish.
Preheat oven to 350 degrees F.
Lay the frozen scones out onto two baking sheets lined with parchment baking and brush with a coat of heavy cream.
Bake for 18-20 minutes, or until the scones are golden brown on the edges. Transfer to a cooling rack and allow to cool fully while you prepare the crumb topping and glaze.
for the crumb topping
recipe adapted from Over Easy
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter, cold and cut into cubes
Preheat oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper.
In a medium mixing bowl whisk to combine flour, sugars, cinnamon, and salt. Toss in cold butter and use the tips of your fingers to blend the butter into the flour, until the butter is well incorporated and the mixture resembles oatmeal flakes.
Spread the mixture evenly over the prepared baking sheet. Bake, stirring once or twice, for 18-20 minutes; until lightly browned. Allow to cool to room temperature while you prepare the glaze.
for the glaze
- 1 cup confectioner’s sugar
- 2 1/2 tablespoons half & half
- 1/4 teaspoon almond extract
- pink food coloring, optional
Place confectioner's sugar in a medium mixing bowl and add half & half and almond extract. Use a fork to whisk the sugar into the half & half, forming a glaze. If desired, you can divide the glaze between two bowls and add pink coloring to one portion of the glaze.
Dip the top of each scone into the glaze, flip, and return to the cooling racks. Sprinkle with prepared crumb topping and allow the glaze to set for 10-15 minutes before serving. Enjoy!