Cherry-Almond Scones 🍒 and NYC!

This past weekend was a bit of a whirlwind. I flew out to New York City for a few food events and could not have had more fun!

My highlight was the annual Cherry Bombe Jubilee conference, a celebration of women and creatives in the world of food and drink. I’ll be honest, I can get shy in big conference settings. I never quite know where to go or who to talk to. But Cherry Bombe is always so warm and welcoming that I just show up and dive in.

The day was rainy, but the energy inside the auditorium was electric. Bites from different businesses like Ghirardelli, Maazah, and Van Leeuwen Ice Cream, fancy sips from Via Carota Craft Cocktails and La Crema, and a lineup of speakers that left me genuinely inspired. I loved hearing Zahra Tangorra speak about her book Extra Sauce, Jenny Nguyen on starting her company The Sports Bra, and Carla Lalli Music about her Substack. I even got to squeeze one of my culinary heroes, Dorie Greenspan. 💕 The room was full of people doing incredible things in food and hospitality all across the country, and the whole day felt alive with possibility.

I love ranch life and everything that comes with it, but sometimes it’s good to mix things up, get to a big city, get dressed up, and meet people who are building something exciting. Speaking of getting dressed up, I stayed true to my Ranch Table roots in a beautiful blue dress from Buru, created by a California designer whose clothes I absolutely love, paired with tall black cowboy boots from Tecovas. Always fun to bring a little Western flavor to New York.

On my last night in the city, my forever friend Jenn, her husband, and I were walking home from dinner when we spotted a family of geese shepherding their goslings into the water. The parents waited and watched until every single one made it in, then the whole family moved together. In the middle of a big city, nature finds a way. It felt like a reminder that we are all in this together, so let’s take care of each other.

Now I’m back on the ranch, feeling refreshed and ready to chase down all the ideas I love so much.

Xoxo,

Elizabeth

• Cherry Bombe Substack: Many moons ago I had the opportunity to be on the cover of Cherry Bombe Magazine with these other beautiful Bombe women from the Magnolia Network. I am loving Cherry Bombe Substack, check it out!

• The Maher Sisters! I had the chance to meet Olivia & Adrianna Maher. They hosted a great panel with Jenny Nguyen and have a super fun podcast.

• Tulips: NYC was overflowing with tulips this Spring. Now that I am home, I am seeking them out and filling vases in my house with one of my favorite flowers.

• Mariana Velasquez: Mariana is the author of Revel and gave a beautiful, brave and extremely moving speech at Cherry Bombe.

Cherries were on my mind all day at the Cherry Bombe Jubilee. These little stone fruits burst with flavor and are only here for a short time, which felt like the perfect metaphor for a conference that brings together so many brilliant, busy people in one room for just one day. So naturally, when I got home, I went straight to the kitchen.

Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them. This cherry-almond version has become a favorite in my house…flaky, buttery, just sweet enough, with pockets of jammy cherry throughout. Make them while the season lasts.

QUICK TIP: A pastry blender lets you incorporate fat into dry mixtures without heating the fat with your hands. Don’t overwork the dough; the cherries could add juice to the dough and make it too sticky.

Active Time: 25 minutes

Total Time: 45 minutes, including cooling.

Makes: 8 servings. Total time . Active time .

INGREDIENTS

• 2½ cups all-purpose flour, plus more for sprinkling

• 1 cup almond flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes

• 2 large eggs, cold

• ½ cup heavy cream, cold

• ½ teaspoon almond extract

• 2 cups fresh cherries, pitted and quartered

• 8 ounces white baking chocolate

DIRECTIONS

1. Preheat the oven to 425°F.

2. Sift the all-purpose flour, almond flour, sugar, baking powder, and salt together into a large bowl. Add the butter cubes and toss to coat them in the flour. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until the largest clumps are about the size of peas. Put the bowl in the freezer or refrigerator to chill.

3. In a medium bowl, whisk the eggs, cream, and almond extract together for 1 minute, or until fully blended and light in color. Make a well in the flour mixture and pour the egg mixture into the center of the well. Mix with a wooden spoon until you can no longer see any dry ingredients. Add the cherries and mix until they are evenly distributed throughout the dough.

4. Turn the dough out onto a lightly floured cutting board and use your hands to form it into a flattened round about 1-inch thick. Use a sharp knife to cut it into 8 wedges. Place the scones 2 to 3 inches apart on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until the tops are a light golden brown.

5. Move the scones to a cooling rack and cool for 20 minutes.

6. Break the white chocolate into small pieces. Place it in a double boiler or in a heatproof bowl set over a saucepan with 2 inches of simmering water inside until melted. Remove from the heat when most pieces are melted and continue stirring until the chocolate is completely melted. Drizzle generously over the top of the scones. Serve warm or at room temperature.

Recipe first featured on Ranch To Table Season 3 Episode 7: "Good Neighbors" on the Magnolia Network.