Cherry almond scones

Ingredients:

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon grated lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
10 tablespoons cold unsalted butter, diced
1/2 cup dried cherries, coarsely chopped
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
1/4 cup heavy cream, for brushing
1/4 cup sugar, for brushing

Preparation:

Preheat the oven to 425 degrees F. In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt and baking soda.
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.
Turn out 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.