Cherry Almond Scones

Makes 8

2 cups flour

4 tsp. baking powder

1/2 tsp. kosher salt

1/2 tsp. cream of tartar

3 tbsp. sugar

1/2 cup butter, very cold, cut into 1/2" chunks

1/2 cup dried cherries

1 egg, lightly beaten

1/2 tsp. vanilla paste

1 tsp. almond extract, divided

1/2 cup cream, divided, plus more for brushing the scones

1 ½ tbsp. turbinado sugar

1 cup confectioner's sugar

1 ½ tbsp. milk, approx.

- sliced almonds


In a medium mixing bowl, sift together first 5 ingredients. Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces; stir in cherries. In a small dish, whisk egg with vanilla paste, 1/2 tsp. almond extract and 2 tbsp. cream. Pour egg mixture into dry ingredients; using a fork, stir remaining cream into dry ingredients a little at a time as needed until a soft but not sticky dough forms, stirring just until dough is uniformly moist (there will be lumps). Move dough to a large sheet of waxed paper; use a second sheet of waxed paper (not your hands) to fold dough in half a few times. Pat into a rough circle about 8" in diameter, taking care not to overwork the dough. Brush scones with a little bit of cream to moisten; sprinkle with turbinado sugar. Using a sharp knife or bench scraper, cut dough into 8 evenly sized, pie-shaped wedges. Place 1 ½" apart on a parchment-lined baking sheet; refrigerate 10 min. Bake in a preheated 450° oven until golden-brown (about 10 min.). Cool on a wire rack. Whisk powdered sugar with milk a few drops at a time until a drizzling consistency is reached; whisk in remaining almond extract. Drizzle icing over scones; sprinkle with almonds while icing is wet.