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Buttermilk Scones With Dried Cherries & Almonds

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces (12 tablespoons/1 1/2 sticks) unsalted butter, cut into small cubes
1 cup buttermilk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2/3 cup dried cherries, chopped coarsely
1/3 cup almonds, chopped coarsely
2 tablespoons sugar for sprinkling (optional)


Preheat oven to 425F.

Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.

Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles small peas.

Stir the buttermilk, vanilla and almond extracts together and add all at once to the mixture.

Stir with a fork until the dough becomes sticky and shaggy.

Stir in cherries and almonds.

Turn your dough out onto a generously floured work surface. Knead the dough about 10 times.

Divide the dough in half and pat each half into an 8-inch circle about 1/2-inch thick.

Sprinkle each circle with 1 tbsp sugar (if using) and press the sugar gently into the surface of the dough.

Using a sharp knife cut each circle into 8 wedges.

Repeat with other half. (Or you can just divide the dough into 16 round patties like I did.)

Bake the scones until light brown and slightly puffy, about 15 to 18 minutes.

Cool about 5-10 minutes before serving.

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