- 2 ½ cups flour
- 1 Tblsp baking powder
- ½ tsp salt
- 1 stick cold butter, diced
- 1/3 cup sugar
- 2/3 cup milk
- 1 tsp almond extract
- 1/3 cup dried black cherries, cut into small pieces
- Glaze (see below)
- 1/4 cup sliced almonds (optional)
- ½ cup powdered sugar
- 1 ½ tsp milk
- 1 tsp butter, melted
- ½ tsp almond extract
Whisk together first 3 ingredients (or pulse in food processor). Incorporate butter with a pastry blender or by rubbing butter with your finger tips (or pulse in food processor). It should look somewhat ragged - it will not be smooth. Stir in sugar (or pulse in food processor). Stir in cherries (if using food processor, dump into a bowl and continue with stirring in cherries by hand)
Stir in milk and extract, just until incorporated.
Turn out on floured counter or board and knead 8 or 10 times. Divide into 2 pieces, and shape each into a disk about ¾ inch thick. Cut each disk into 12 wedges. Line cookie sheet with parchment paper. Separate each disk, and put each wedge onto the paper . Put pan in refrigerator overnight.
Put butter for glaze in a small bowl, and measure out sugar.
Set oven to come on at 425 degrees in the morning.
- If you put the scones barely touching one another in the pan, they will be softer than the crisp ones you get from having them separated.
- You can skip the glaze, but brush with milk before baking - otherwise the surface is dull and not that appealing.
- I usually double the recipe, and freeze the extra wedges uncooked. I can then pull out as many as I want, pop into the oven still frozen, and enjoy any morning I want.