Makes 6 servings
- 2 cups unbleached all-purpose flour
- ⅓ cup cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp (¾ stick) cold, unsalted butter, cut into pieces
- 1 cup dried tart cherries, chopped roughly
- 1 large egg
- 1 tbsp pure almond extract
- ½ cup heavy cream
Preheat oven to 425°F. Position rack in center of oven. Line a baking sheet with a nonstick baking mat or parchment paper.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut in cold butter with a pastry blender. Stir in cherries; set aside.
Stir together egg, almond extract and cream in a small bowl until combined. Stir into flour mixture until a workable dough forms. Press dough on a lightly floured surface into a rectangle approximately ½ inch thick. Cut dough into six to eight squares; cut squares diagonally into triangles. Place triangles 1 inch apart on prepared baking sheet.
Bake for 12 to 13 minutes, just until scones begin to brown on bottom edges. Transfer pan to rack to cool.
Brush or drizzle slightly cooled scones with Glaze.
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