Credits

Recipe adapted from Everyday Gourmet with Blakely.

Ingredients

Makes 4 scones

Amount	Ingredient
120g	flour, all purpose, unbleached
25g + 6g	sugar, divided
1tsp	baking powder
⅛ tsp	salt
28g	butter, cold
1 tsp	vanilla extract
⅛ tsp	almond extract
90g	milk
½ cup	cherries, fresh, pitted, halved
15g	almonds, slivered

Process

1. Preheat oven (or toaster oven / airfryer) at 425° F.
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. Add cold butter and work into the dry ingredients with your hands until all the butter has become little bits.
4. Mix in vanilla and almond extracts, milk, cherries, and almonds.
5. Turn dough out onto parchment paper and press into a rough square of even thickness. Wet hands with water if dough is sticking.
6. Cut an “X” shape into the dough to form 4 triangle pastries.
7. Wet the tops with water (or milk) and dust with the 6g of sugar.

Bake: 20 minutes

Nutrition

Calories: 240 per scone

Notes

• If using raw almonds, cover with water and microwave for 1 minute, remove skins, then sliver
• Rotate tray halfway through bake time if browning is uneven; this varies by oven.