Cherry Almond Scones

  • 2 c. flour
  • 1 T. baking powder
  • 2 T. granulated sugar
  • 5 T. cold butter - cut into pieces
  • ½ tsp. almond extract
  • 1 c. heavy cream - plus additional for brushing
  • 1 c. fresh cherries - pitted and quartered

Preheat the oven to 400° F.

Stir together the dry ingredients (flour, baking powder, and sugar).

Using your hands, add the butter to the flour mixture and press and squeeze it until the mixture resembles coarse meal or small peas; set aside.

Stir the almond extract into the cream in a small bowl.

Make a well in the center of the flour mixture and add the cream mixture to the well. Fold everything together just to incorporate; do not overwork the dough.

Fold the cherries into the dough.

Using light hands, form the scones into generous rounds and place on a baking sheet or, better yet, place into the wells of a muffin top pan. Brush the tops with a little heavy cream.

Bake for 15-20 minutes until brown; remove them from the oven and allow to cool before serving.

  • Yields: 6-8 scones
  • Preparation Time: 30 minutes
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