Buttermilk Scones With Dried Cherries & Almonds
  • Servings: 16
  • 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)
  1. Preheat oven to 425F.
  2. Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
  3. Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles small peas.
  4. Stir the buttermilk, vanilla and almond extracts together and add all at once to the mixture.
  5. Stir with a fork until the dough becomes sticky and shaggy.
  6. Stir in cherries and almonds.
  7. Turn your dough out onto a generously floured work surface. Knead the dough about 10 times.
  8. Divide the dough in half and pat each half into an 8-inch circle about 1/2-inch thick.
  9. Sprinkle each circle with 1 tbsp sugar (if using) and press the sugar gently into the surface of the dough.
  10. Using a sharp knife cut each circle into 8 wedges.
  11. Repeat with other half. (Or you can just divide the dough into 16 round patties like I did.)
  12. Bake the scones until light brown and slightly puffy, about 15 to 18 minutes.
  13. Cool about 5-10 minutes before serving.