Scones
2 1/2 cups all−purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon grated lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) cold unsalted butter, diced
1/2 cup dried cherries, coarsely chopped
1/2 cup sliced blanched almonds, toasted and cooled
3/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
For brushing the scones
1/4 cup heavy cream
1/4 cup sugar
Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, and baking soda. Cut the
butter into dry mixture, using a pastry blender or two knives, until the mixture looks like coarse
cornmeal. Mix in the cherries and almonds.
Gradually pour in the buttermilk and extracts and mix with a wooden spoon or a rubber spatula until
the dough just comes together. Do not over mix. Turn out the dough onto a lightly floured work
surface and pat it with your hands into a 9−inch round about 1−inch thick. Cut the dough into 8
wedges with a floured knife or metal board scraper. Place the scones on a parchment paper−linked
baking sheet. Brush them with the heavy cream and generously sprinkle them with the sugar. Bake for
10 minutes, then reduce the oven temperature to 350 degrees F and finish baking until golden brown
and cooked through, about 15 minutes.
Serve warm with butter and honey or jam, if desired.
To toast nuts and seeds
Place the almonds in a heavy skillet over medium heat for a few minutes, tossing, and stirring
constantly until they brown lightly and give off a toasted aroma.