Cherry Almond Scones
Mackie's Macrina Bakery & Café Cookbook
8 to 10 round scones
cup dried tart cherries
½ cup whole almonds
3 cups unbleached all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter,
¾ cup buttermilk
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
Egg wash made with 1 egg and 1 teaspoon water
¼ cup coarse raw sugar
Preheat oven to 350°F.
Place dried cherries in a small bowl and cover
with warm water. Let soak for 10 minutes. Drain the
plumped cherries, coarsely chop (check for pits),
and set aside.
Place almonds on a rimmed baking sheet and
toast for approximately 15 minutes, or until golden
brown. Let cool, then coarsely chop and set aside. Line a rimmed baking sheet with parchment paper.
Sift flour, granulated sugar, baking powder,
and baking soda into a medium bowl and toss with your
hands to combine. Divide chilled butter into ¼-inch pieces
and drop into a bowl of dry ingredients. Using a pastry
cutter or fork, cut butter into mixture until texture
is coarse and crumbly. Add the chopped cherries and
almonds and mix with a wooden spoon.
Combine egg, buttermilk, vanilla extract, and
almond extract in a small bowl and mix with a whisk.
Add to dry ingredients and mix gently with a wooden
spoon just until dough comes together. Take care not
to overmix the dough.
Coat your hands with flour and pull dough from
bowl onto a floured surface. Knead the dough for a
few minutes, folding and flattening it several times,
until dough becomes moldable. Dust the work surface
with a little more flour and roll dough out 1 inch
Using a round biscuit cutter (about 3 inches
across), cut 8 to 10 scones from the dough. Place
scones on the prepared baking sheet, brush with egg
wash, and sprinkle coarse raw sugar over the tops.
Bake on center rack of oven for 20 to 25 minutes,
or until golden brown. Let scones cool on baking sheet
for 10 minutes.
(Updated: 10/21/08 SN)