I’ve made hundreds of scone recipes over the years. As a tea-lover, it comes with the territory. And as far as the word scone goes, it means something a bit different depending on where you are. In the U.S., scones are often quite sweet and rich, more like an individual pastry meant to stand on its own. In England, a scone is something quieter and more companionable — lightly sweetened, tender, and designed to be served with something: clotted cream, jam, honey, or butter. It’s a pastry that invites a pause, a cup of tea, and good company.

These scones lean toward that British tradition. They’re soft and aromatic, with a gentle almond flavor and just a thread of lemon zest to brighten the dough. The cherries add small, jam-like pockets of sweetness throughout, but the overall flavor isn’t sugary — which makes them ideal for receiving toppings. They have enough flavor to be lovely on their own, yet enough restraint to welcome a spoonful of cherry jam or a generous layer of clotted cream.

I’ve always thought cherry and almond make a natural pairing in scones, particularly when served with tea. The almond adds warmth and depth, the lemon keeps everything lively, and the cherries bring just the right amount of fruitiness. These are the kind of scones I reach for when I want something simple, comforting, and quietly special — the sort of bake that makes a morning feel a little softer.

These are a wonderful accompaniment for tea, brunch, breakfast – choose your adventure. I hope you enjoy these as much as our family does.