Cherry Almond Scones

Makes 8 scones

Scones:
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 (1 1/4 sticks) 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

For brushing the scones:
1/4 cup heavy cream
1/4 cup sugar

Heat 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.

To toast nuts and seeds:
Place the almonds in a heavy skillet over medium heat for a few minutes, tossing, and stirring constantly until they brown lightly and give off a toasted aroma.