Recipe 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
Recipe method
- 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.
Other biscuit recipes:
Cherry almond scones recipe
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