Cherry Almond Scones

February: National Cherry Month and National Almond Month

If anyone has noticed through our blog posts over the decade, we eat a lot of scones and enjoy trying out new recipes so we can taste different types for teatime. We had leftover dried tart cherries from another recipe that we needed to use before they expired. So we tried cherry almond scones. We loved the combination of the sweet-tart taste of the fruit and the complementary crunchy texture of the nuts. This recipe is a keeper and is now archived in the Theme Menus scones section! Cherry almond scones are perfect for teatime, breakfast/brunch and snack time and especially during National Cherry Month and National Almond Month.


(Adapted from Bob’s Red Mill)


  • ¼ cup sliced almonds, toasted
  • ½ cup dried tart cherries, chopped
  • ¼ cup turbinado sugar
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter, cold unsalted, cut into small pieces
  • ¾ cup heavy cream plus 2 tablespoons for glazing
  • ¼ cup almond extract
  • 2 tablespoons sliced almonds, raw


Toast the almond slices by heating them in a small skillet, mixing them until slightly brown. Remove from the skillet and let cool. Chop the dried cherries and set aside. Grind the turbinado sugar with a mortar and pestle until fine. 

In a large mixing bowl, combine the all purpose and cake flours, baking powder, salt and turbinado sugar. Add in the pieces of butter and gently mix with a pastry cutter until there are coarse pea-sizes in the flour mixture.

Add the toasted almond slices and chopped cherries in the flour mixture. In a measuring cup, mix together ¾ cup heavy cream and almond extract. Pour this into the flour mixture. Stir gently until a sticky dough forms.

Transfer to a clean, floured surface. Form the dough into a ball and pat down into a 1-inch disk about 8 inches in diameter. Cut into 8 wedges. Place on parchment paper lined round baking pan. Glaze the tops of the wedges by brushing with the remaining 2 tablespoons of cream. Sprinkle raw sliced almonds on each wedge.

Bake in a preheated oven at 425 degrees F for 20-22 minutes, being careful not to burn the nuts on top. Remove from the oven, transfer to a cooling rack and serve warm. Store leftovers in an airtight container for 3 days.


  • If turbinado sugar is not available, use plain cane sugar.
  • If cake flour is not available, use all purpose flour. The original recipe called for 2 cups of pastry flour, which is the equivalent of half all purpose and half cake flour.
  • February 17 is National Almond Day.
  • Search under the Theme Menus tab in our blog for more scones recipes. 

Cherries Jubilee Cookies

September 24:National Cherries Jubilee Day

We avoid flambéing our foods because we do not want to cause a fire in our complex and upset our neighbors on either side of our walls. So we find recipes that can be adapted for the food holiday, like these cherries jubilee cookies for National Cherries Jubilee Day. They are soft and crumbly and uniquely spiced. The main “jubilee” ingredients are the chewy dried cherries that have been soaked in cherry-flavored brandy—without the flambé! Cherries jubilee is often served with vanilla ice cream and these cookies would be a good accompaniment as well as a teatime treat. Cheers to cherries jubilee cookies on National Cherries Jubilee Day!


(Adapted from “Country Home Magazine”)


  • 1 cup dried cherries
  • ½ cup brandy (we used Kirshwasser)
  • 1 cup butter, softened
  • ¾ cup sugar, granulated white (plus more for coating the cookies)
  • 1 egg
  • 1 egg yolk
  • 2 ½ cups flour
  • ½ teaspoon Chinese five spice powder


In a saucepan, combine the dried cherries with the brandy. Simmer for a minute or two, pressing down on the cherries to release their juices to mix with the brandy. Remove from heat and let stand for half an hour. Drain and reserve two tablespoons of the liquid.

In a mixing bowl, cream the butter with the sugar. Add the whole egg and egg yolk. Stir in the two tablespoons of reserved cherry liquid. In a separate bowl, combine the flour with Chinese five spice powder.

Mix the dry ingredients into the wet ingredients until a sticky dough is formed. Fold in the cherries and blend thoroughly. Scoop and roll into one-inch balls. Place at least an inch apart on a lightly greased cookie sheet.

Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and let rest on the cookie sheet for about five minutes. Roll the warm cookies in a bowl of granulated sugar. Cool completely on a wire rack. Yield: Approximately 3 dozen cookies.


  • The original recipe calls for rolling the unbaked cookie dough balls in sugar. But they tasted better when they were rolled after baking to give a nicer texture and taste.
  • Search our blog for other recipes containing cherries.

No-Churn Cherry Ice Cream

Cherry Ice Cream

 February: National Cherry Month

There was a little ice cream shop behind the tall fence of our Illinois townhome. We would have to walk down the pathway and around the back of the businesses to get to the ice cream shop. Then we discovered a shortcut when the fence had a few broken planks. It seemed the fence was vandalized or worn from the extreme weather—or a combination of both. On our summer strolls, we would take the shortcut to the ice cream shop before the fence got fixed and were able to get to our destination quicker and enjoy our ice cream. We would order our favorite flavors (chocolate and butter pecan) often but cherry ice cream was a close second! On our way back home, we walked off the weight from our indulgences.

Now we do not have the convenience of walking to an ice cream shop nearby. So we make our own ice cream at home. When cherries are in season, we take advantage of the fresh fruit and prepare it in a no-churn recipe. This cool treat warms our hearts during the month of Valentines and is perfect during National Cherry Month.


(Adapted from Bon Appetit) 


  • 1 ½ – 2 cups fresh cherries, pitted and halved
  • 2 tablespoons sugar, granulated white
  • 1 tablespoon water
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon almond extract


Wash and dry the cherries. Pit and cut each cherry in half. Place them in a saucepan with the sugar and water. Cook over medium heat, stirring occasionally until thick and syrupy (around 8-10 minutes). Remove from the heat and cool completely.


In a mixing bowl, whip the cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the almond extract.


Gently stir in the cooled cherry mixture. Do not over mix; just fold until there is a ripple color effect and the cherries are distributed evenly in the cream. Place the mixture into a loaf pan or freezer safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Add a cherry on top (optional).



  • Eat cherry ice cream during the summer when July is also National Ice Cream Month.
  • Search our blog for other ice cream recipes.