1/2 cup sliced blanched almonds, toasted and cooled
3/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
For brushing the scones
1/4 cup heavy cream
1/4 cup sugar
Heat the oven to 425 degrees F.
In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, and
Cut the butter into dry mixture, using a pastry blender or two knives,
until the mixture looks like coarse cornmeal.
Mix in the cherries and almonds.
Gradually pour in the buttermilk and extracts and mix with a wooden spoon or
a rubber spatula until the dough just comes together. Do not over-mix.
the dough onto a lightly floured work surface and pat it with your hands into a
9-inch round about 1-inch thick. Cut the dough into 8 wedges with a floured knife
or metal board scraper. Place the scones on a parchment paper-linked baking sheet.
Brush them with the heavy cream and generously sprinkle them with the sugar.
Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and finish baking
until golden brown and cooked through, about 15 minutes.
Serve warm with butter and honey or jam, if desired.
Makes 8 scones.
To toast nuts and seeds: Place the almonds in a heavy skillet over medium
heat for a few minutes, tossing, and stirring constantly until they brown lightly
and give off a toasted aroma.