Ingredients

• 2 cup Unbleached White Fine Pastry Flour
• 1/4 cup Fine Turbinado Sugar
• 1-1/2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/4 cup Butter cold, cubed
• 1/2 cup Dried Tart Cherries chopped
• 1/4 cup Sliced Almonds toasted
• 3/4 cup cold Cream + 1-1/2 Tbsp, divided
• 1/4 tsp Almond Extract
• 2 Tbsp Sliced Almonds raw

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together pastry flour, fine turbinado sugar, baking powder and salt.
3. Using a pastry blender or two knives, cut cold butter into the flour mixture until the butter is the size of large peas.
4. Add dried cherries, toasted sliced almonds, almond extract, and ¾ cups cold cream and mix just until a shaggy dough forms. Turn the dough out onto a lightly floured board and knead briefly until a cohesive dough forms.
5. Shape dough into a disk and transfer to the prepared baking sheet. Pat into an 8-inch round, about 1-inch thick. Cut into 8 wedges.
6. Brush the tops of the scones with the remaining 1 ½ Tbsp cream and sprinkle with 2 Tbsp raw sliced almonds.
7. Bake until golden and baked through in the center, about 20 – 22 minutes. Let cool briefly; serve warm.