Cherry Almond Scones

A delicious and easy scone recipe that makes eight perfect triangle scones. Use the basic scone recipe, and make it your own by adding your favorite fruit and nuts. You can have fresh baked scones in no time!

Ingredients:
2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons cold butter, diced
1 large egg
½ cup heavy cream
½ teaspoon almond extract
½ cup sliced almonds
½ cup dried cherries

Instructions:
Dice a stick of butter and place back in the refrigerator. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a small mixing bowl, beat together the egg, whipping cream, and almond extract. Set aside. Remove the butter from the refrigerator, and using a pastry blender, cut it into the flour mixture. (You will have small chunks of butter. That’s fine.) Pour the whipping cream mixture into the flour/butter mixture. Stir with a large spatula until the liquid is incorporated into the flour. Add the dried cherries & almonds, and mix one more time. Put the dough out onto a cutting board that’s sprinkled with a little flour. Using your hands, mold the dough together, and begin shaping into a disc. Use a rolling pin to flatten the disc so it measures 8 to 9 inches in diameter. With a large sharp knife, cut the disc into eight sections. Place the sections on a cookie sheet lined with parchment paper, at least 2 inches apart. Refrigerate the cookie sheet for 30 minutes. When the refrigeration time is almost over, preheat your oven to 400 degrees F. Remove the scones from the refrigerator. Brush with more whipping cream, and sprinkle with sanding sugar if desired. Place the cold cookie sheet in the oven. Bake for 20 to 25 minutes, watching closely at the end. Scones should be golden around the edges. Remove to a cooling rack. Serve warm or at room temperature.

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