Maraschino Cherry Scones With Amaretto Glaze

16 small scones


2 C all-purpose flour
½ C unsalted butter
½ C sugar
1 T baking powder
½ t kosher salt
¼ t cardamom powder
¾ C heavy cream
1 ½ t vanilla extract
1/8 t almond extract
1/3 c chopped maraschino cherries


1 C confectioner’s sugar
2 T amaretto liquor
½ t kosher salt
1 t vanilla extract


  • Cut the butter into small pieces, about 32 squares, and put the butter in the freezer while you measure out other ingredients. In one bowl place the flour, sugar, baking soda, cardamom and salt. Mix well with fork. In another small bowl add the cream, almond extract, and the vanilla. Remove the butter and cut it into the flour mixture. I like to use my hands, rubbing the butter between my fingers until the average size of the butter pieces are lima bean sized. Some will be smaller, some a bit larger. Now using a spatula, add most of the liquid, leaving some to add at the end if needed. Mix well but don’t over blend. Now fold in the cherries and a little more cream if needed. Batter should be moist and just at the edge of sticky, but not sticky. (If your dough is too dry, just gently fold in cream about 1 T at a time and blend gently.)
  • Empty onto a floured surface and gently form into a ball, pushing it together and rolling it until it is nice and smooth. At this point you can roll the circle out to about a 2 inch thickness and form into a square. Cut into 16 equal pieces. Place on a light buttered baking sheet. Cook for about 15 minutes or until lightly browned. Let cool until set, about 5-6 minutes. Remove.
  • In another bowl mix the ingredients for the glaze, adding more or less milk to make it a very runny glaze. Drizzle over scones and serve!


  • You can freeze these immediately after cooling and then frost when you use them. Will stay good frozen for 3-4 days.

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