Wednesday, September 4, 2019

Amazing Cherry Almond Sourdough Scones #FoodieExtravaganza

Tender flaky biscuits studded with dried cherries and slivered almonds are perfect with your tea for breakfast or for an afternoon snack to carry you through the day.

We are having a Tea Party today over at Foodie Extravaganza........

Today is the Birthday of Duchess Anna.  Who is Duchess Anna, you ask?  Why she was the creator of Afternoon Tea.  As tribute to this great institution our friend, Cam of Culinary Adventures with Camilla asked us to join her for a virtual Tea Party.

Anna Maria Russell, Duchess of Bedford was a lifelong friend of Queen Victoria, whom she served as a Lady of the Bedchamber between 1837 and 1841. She was also the originator of the British meal "afternoon tea." Anna was the daughter of Charles Stanhope, 3rd Earl of Harrington, and Jane Fleming. Wikipedia
Afternoon Tea is not as popular here in the USA as it is in other Countries however it does still have a strong following.  Many of your high end hotels still host afternoon tea and I was lucky enough to attend one while staying at the Drake Hotel in Chicago.  That enjoyable few days at the Drake is worth a post by itself.  It was amazing.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

You know what else is amazing?  This fun group of bloggers who get together every month to share a National Food Holiday.  I love this group!!  Here are the amazing recipes that they are sharing at our Tea Party today.........

Most amazing of all were these flaky, tender and delicious scones that took less than half an hour to prepare, bake and serve and that includes time for them to cool enough to eat.  Now THAT is AMAZING!!

Another Amazing thing is that these scones are made with sourdough discard.  I am always looking for recipes to use my sourdough discard, and was thrilled to find this one at Bake From Scratch magazine.  I adapted it to make this recipe I am sharing with you today and I am sure that you will agree is.......Amazing.

I'm amazed you are still reading this amazingly obnoxious post.  What can I say except that I have the most awesome and amazing audience ever!!!

#scones, #biscuits, #cherries, #almonds, #breakfast, #snacks, #baking, #sourdough,
Bread, Biscuits, Scones, Snacks, Breakfast
Yield: 8 Servings

Cherry Almond Sourdough Scones

Tender flaky biscuits studded with dried cherries and slivered almonds are perfect with your tea for breakfast or for an afternoon snack to carry you through the day.
prep time: 10 Mcook time: 15 Mtotal time: 25 M


  • 1 1/2 c. flour
  • 3 T. sugar
  • 1 T. baking powder
  • pinch of salt
  • 5 T. cold butter, large dice
  • 1/4 c. dried cherries
  • 1/4 c. almond slices
  • 1 c. sourdough discard
  • 3/4 c. heavy cream, divided
  • 1 T. Demerara sugar


How to cook Cherry Almond Sourdough Scones

  1. Place the flour, sugar, baking powder and salt into the bowl of a food processor and pulse twice to combine.
  2. Add the butter and pulse quickly about 10 times so that mixture is crumbly but still has some large pieces of butter remaining.  Empty into a bowl and stir in the cherries and almonds.
  3. In another bowl, whisk together the sourdough discard and 1/2 cup of the cream.  Add to flour mixture and stir just until combined.  Turn onto a lightly floured surface and knead a few times until held together but still sticky.
  4. Pat into an 8" round about 1" thick and cut into wedges.  Place onto a baking pan covered with parchment or a silicone mat.  Brush with the remaining 1/4 cup of cream and sprinkle with the coarse Demerara sugar.
  5. Bake in a preheated 425* oven for 12-15 minutes, until risen and light golden brown.  


Adapted from a recipe found at Bake From Scratch
Fat (grams)
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Created using The Recipes Generator


  1. Thanks for joining me, Wendy! I can always count on you. I still haven't tackled sourdough. One of these days...

    1. Just be warned that once you start you have created a monster. Every week I need to find a way to use up discard LOL.

  2. Look at you using your sourdough to make scones!! These sound so good!

    1. This month....sourdough bagels have created a monster Karen.

  3. Wendy! you find creative recipes to use the sourdough discard.. I sure these have a delicious aroma and taste. Since I love sourdough bread only because of the taste and aroma.

    1. Yes, if nothing else Sneha, this sourdough stuff has got me putting on my thinking cap each week. LOL


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