Dried Cherry-Almond Scones

Photo: Eliza Adam

Ingredients

2 1/4 cups all-purpose flour

1/2 cup sugar, divide

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into pieces

1 cup dried cherries

1/2 cup chopped toasted almonds

2/3 cup buttermik

2 large eggs

1/2 teaspoon almond extract

Parchment paper

Preparation

Preheat oven to 400 degree F. Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly. Stir in cherries and almonds.

Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.

Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles. Place scone dough on a parchment paper-lined baking sheet. Whisk together remaining egg and 1 teaspoon water. Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.

Bake in preheated oven for 12 to 15 minutes or until golden.