Cherry Almond Scones
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
Directions
- In a medium mixing bowl, sift together first 5 ingredients (through cream of tartar).
- Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-size pieces; stir in cherries.
- In a small dish, whisk egg with 2 tbsp. cream, vanilla paste, ½ tsp. almond extract; pour egg mixture into dough.
- 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).
- 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-shape wedges. Place 1 ½" apart on a parchment-lined baking sheet; refrigerate for 10 min.
- Preheat oven to 450°.
- Bake in preheated oven until golden-brown (about 10 min.).
- Remove from oven; transfer to a wire rack to cool.
- Whisk confectioners' 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.
