Cherry Almond Scones

Cherry Almond Scones

Makes 8

Ingredients

2 cups flour
3 tbsp. sugar
4 tsp. baking powder
½ tsp. kosher salt
½ tsp. cream of tartar
½ cup Kowalski's Unsalted Butter, very cold, cut into ½" chunks
½ cup dried cherries
1 egg, lightly beaten
½ cup heavy cream, divided, plus more for brushing the scones
½ tsp. Kowalski's Organic Madagascar Vanilla Paste
1 tsp. almond extract, divided
1 ½ tbsp. turbinado sugar
1 cup confectioners' sugar
1 ½ tbsp. (approx.) milk
- sliced almonds, to taste
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Directions
  1. In a medium mixing bowl, sift together first 5 ingredients (through cream of tartar).
  2. Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-size pieces; stir in cherries.
  3. In a small dish, whisk egg with 2 tbsp. cream, vanilla paste, ½ tsp. almond extract; pour egg mixture into dough.
  4. Using a fork, stir remaining cream into dough 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).
  5. 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.
  6. Brush scones with a little bit of cream to moisten; sprinkle with turbinado sugar.
  7. Using a sharp knife or bench scraper, cut dough into 8 evenly sized, pie-shape wedges. Place 1 ½" apart on a parchment-lined baking sheet; refrigerate for 10 min.
  8. Preheat oven to 450°.
  9. Bake in preheated oven until golden-brown (about 10 min.).
  10. Remove from oven; transfer to a wire rack to cool.
  11. Whisk confectioners' sugar with milk a few drops at a time until a drizzling consistency is reached; whisk in remaining almond extract.
  12. Drizzle icing over scones; sprinkle with almonds while icing is wet.