Cherry-Almond Scones
Ingredients
Instructions
- Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Set aside.
- Whisk together 2 cups flour, sugar, baking powder, baking soda and salt in a large bowl. Dice butter into 1/2-inch pieces then sprinkle them over the flour mixture. Use a pastry cutter to cut the butter in evenly until mixture resembles coarse meal.
- Place cherries between layers of paper towels and press gently to remove moisture. Then combine them with 1 tablespoon flour in a small bowl and toss with a fork to coat. Add cherry mixture into the flour mixture, folding in gently. Set aside.
- Whisk together buttermilk, egg and almond extract in a small bowl. Add this into the flour mixture and fold in just until moist.
- Use a floured bench scraper to scrape dough out onto the prepared baking sheet. Lightly flour hands and pat dough into an 8-inch circle. Score it into 12 wedges with the bench scraper. Sprinkle dough with sliced almonds and turbinado sugar.
- Bake for 20 minutes or until golden. Cool 2 minutes on the baking sheet. Then carefully transfer to a wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 1 day and warm before serving.
Nutrition & Diet Analysis (per serving)
501
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).