Yields 8 scones
– 2 cups All-Purpose Flour or 1 3/4 cup Gluten Free Flour Blend*
– pinch salt
– 1 tablespoon baking powder
– 2-3 tablespoons sugar, to taste
– 4 tablespoons cold butter or vegan butter
– 3/4 cup Benjamin Twiggs Dried Cherries
– 1/4 cup slivered almonds
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 2/3 – 3/4 cup milk or milk alternative
*If your gluten Free flour blend does not contain Xanthan Gum add 1/2 teaspoon.
– Lightly grease a baking sheet, or line it with parchment.
– Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
– Mix in the dried cherries and slivered almonds until evenly distributed.
– combine 2/3 cup milk, vanilla and almond extracts.
– Add to the dry ingredients, stirring till well blended adding additional milk as needed until the dough is cohesive and sticky.
– Drop dough by the 1/3-cupful or 2 oz cookie scoop onto the baking sheet.
– Use the back of a spoon dipped in milk to pat scones to 1/2 inch thickness.
– Sprinkle the scones with sparkling sugar, if desired
– place scones in freezer while you preheat the oven to 425°F (400°F if using Gluten free flour) with a rack in the middle to upper third.
– Bake the scones for 18 to 22 minutes, until they’re golden brown. Remove them from the oven and transfer to a cooling rack. Serve warm, or at room temperature.
Adapted from King Arthur by Jill Marlin, GingerKakes