Irresistibly Flaky Cherry Almond Ricotta Scones – 7 Powerful Reasons They’ll Steal Your Weekend Brunch

Oh friends… thank you for being here. Truly. There’s something sacred about weekend brunch in my home. The coffee is strong, the pace is slower, and the oven is almost always warming something comforting. And these Cherry Almond Ricotta Scones? They disappear faster than I can brew the second pot of coffee.

These scones are tender, lightly sweet, and bursting with juicy cherries and nutty almond flavor. The ricotta gives them the most delicate, soft crumb — no dry, crumbly scones here. Just buttery (without being heavy), fluffy perfection.

If you love cozy weekend baking like this, be sure to subscribe to my email list so you never miss a recipe from my kitchen.

Now let’s make brunch unforgettable.

Overview of Cherry Almond Ricotta Scones

These Cherry Almond Ricotta Scones are a bakery-style treat made easily at home. They’re perfect for:

• Weekend brunch
• Holiday mornings
• Baby showers
• Coffee dates
• Afternoon tea

Why You’ll Love Them

• Ultra-tender texture thanks to ricotta
• Juicy pops of cherry in every bite
• Subtle almond aroma
• Easy to whip up in under 45 minutes
• Perfect balance of sweet and buttery

What They Taste Like

They’re lightly sweet, fluffy inside, slightly crisp on the edges, and fragrant with almond. The cherries melt into the dough, creating little pockets of jammy goodness.

With coffee? Absolute magic.

Full Ingredients (Complete & Detailed)

PIN IT

Here’s everything you’ll need:

Dry Ingredients

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup cold unsalted butter, cubed
• ¾ cup whole milk ricotta cheese
• 1 large egg
• ¼ cup heavy cream (plus 1 tablespoon for brushing)
• 1 teaspoon pure almond extract
• ½ teaspoon vanilla extract

Mix-Ins

• ¾ cup dried cherries (or chopped fresh cherries, patted dry)
• ¼ cup sliced almonds

Optional Almond Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon almond extract

Tools You’ll Need

• Large mixing bowl
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Knife or bench scraper
• Cooling rack

How to Make Cherry Almond Ricotta Scones

PIN IT

Step 1: Preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Salt

Step 3: Cut in Butter

Add cold cubed butter. Use a pastry cutter (or fork) to work it into the flour until mixture resembles coarse crumbs.

This is what creates those flaky layers.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together:

• Ricotta
• Egg
• Heavy cream
• Almond extract
• Vanilla

Step 5: Combine

Pour wet mixture into dry ingredients. Stir gently until just combined.

Fold in cherries and sliced almonds.

Do not overmix — that’s the secret to tender scones.

Step 6: Shape

Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.

Cut into 8 wedges.

Place on prepared baking sheet.

Step 7: Brush & Bake

Brush tops with heavy cream.

Bake for 18–22 minutes until golden brown.

Let cool slightly before glazing.

Step 8: Optional Glaze

Whisk glaze ingredients and drizzle over cooled scones.

What to Serve with Cherry Almond Ricotta Scones

These pair beautifully with:

• Fresh brewed coffee
• Cappuccino
• Earl Grey tea
• Fresh berries
• Honey butter

For a full brunch spread, try adding:

• https://poulef.com/protein-cookie-dough
• https://poulef.com/easy-homemade-carbonara
• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/vegan-chocolate-chip-cookies

A mix of sweet and savory makes brunch feel abundant.

Tips for Perfect Scones

• Use cold butter — always.
• Don’t overwork the dough.
• Chill dough 10 minutes before baking for extra lift.
• Use whole milk ricotta for best texture.
• Toast almonds lightly before folding in for deeper flavor.

Storage Instructions

Room Temperature: 2 days in airtight container.
Refrigerator: 4–5 days.
Freezer: Freeze unglazed scones up to 2 months.

Reheat in oven at 300°F for 5–8 minutes.

General Information

Ricotta-based scones are softer and less crumbly than traditional British-style scones. The added moisture makes them almost cake-like inside while keeping that classic crisp edge.

Almond and cherry is a timeless pairing — sweet, slightly nutty, and elegant.

Frequently Asked Questions

Can I use fresh cherries?

Yes. Chop and pat dry first.

Can I substitute ricotta?

Full-fat Greek yogurt works, but texture will slightly change.

Can I freeze before baking?

Yes. Freeze wedges and bake directly from frozen (add 2–3 minutes).

Why are my scones dense?

Likely overmixed or butter wasn’t cold enough.

Can I make mini scones?

Yes. Reduce baking time to 12–15 minutes.

Nutritional Information (Per Scone – 8 servings)

Nutrient	Amount
Calories	310 kcal
Carbohydrates	34g
Sugar	12g
Protein	6g
Fat	17g
Saturated Fat	9g
Fiber	2g
Sodium	230mg

Interactive Element

If you bake these Cherry Almond Ricotta Scones, I would absolutely love to see them!

Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/

Tag your creations and leave a review below — your photos truly make my day.

Print