Cherry Almond Scones

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup granulated sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup unsalted butter

  cold, (1 stick)
• 1 cup fresh cherries

  pitted and diced (measure after chopping)
• 1 tsp. almond extract
• 1/4 cup sliced almonds
• 1 cup buttermilk

  or use soured milk
• 1 large egg
• 1 tbsp. half-and-half
• 2 tbsp. Turbinado sugar

  or granulated sugar
• 2/3 cup extra flour to roll out the scones in

  if necessary
• 1/2 cup powdered sugar
• 1/2 tsp. almond extract
• 1 tbsp. half-and-half

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet with parchment paper.
• 3 Set aside.
• 4 Pit and dice cherries; set aside.
• 5 In a large mixing bowl, place flour, granulated sugar, baking powder, baking
  soda and salt.
• 6 Stir or whisk well to combine ingredients.
• 7 Add butter and cut into mixture with a pastry blender until coarse crumbs form.
• 8 Add cherries and stir again to combine.
• 9 Measure out buttermilk in a small measuring cup.
• 10 Add almond extract and stir to combine.
• 11 Pour buttermilk mixture into flour mixture adding only enough to make a soft
  dough.
• 12 Transfer dough to a floured bread board; sprinkle generously with flour.
• 13 Spread fingers wide and dip into the dough working the flour into the dough.
• 14 Continue working in flour (1/2 to 2/3 cup) by turning the dough over several
  times and working the flour into the dough until it is no longer so sticky.
• 15 This will take about 15-20 seconds.
• 16 Knead five or six times.
• 17 Pat dough into a 7-inch round about 2 inches deep.
• 18 Cut the dough into eighths.
• 19 Transfer the scones onto the parchment paper-lined cookie sheet.
• 20 Combine egg and cream in a small bowl with a whisk.v
• 21 Brush each scone with egg/cream mixture.
• 22 Sprinkle remaining two tablespoons granulated sugar or turbinado sugar over top
  of the scones.
• 23 Sprinkle sliced almonds over top.
• 24 Gently press almonds into the dough.
• 25 Bake at 400º for approximately 22-25 minutes, or until a toothpick inserted in
  center comes out clean.
• 26 Cool before adding glaze.
• 27 Add glaze and serve. 
• 28 Combine ingredients in a small bowl and whisk until no lumps remain.
• 29 Use only as much half-and-half as needed to get a thick icing.
• 30 Don’t dilute with too much half-and-half so the glaze is runny.
• 31 Drizzle glaze over top of scones.
• 32 Serve.

Nutrition Info