A great way to start Valentine’s Day:
Cherry Almond Scones
2 cups unbleached all purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, cold and chopped in small bits Orange zest; approximately 2 teaspoons 1 cup dried cherries ½ cup chopped almonds 2/3 cup buttermilk 1 large egg yolk 1 teaspoon vanilla extract 1/4 teaspoon almond extract Preheat oven to 350 degreesWhisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter and orange peel; rub in with fingertips until coarse meal forms.
Mix in almonds and dried cherries. In a separate bowl add buttermilk, egg yolk, vanilla extract and almond extract.
Add buttermilk mixture to dry ingredients, mixing until dough comes together in moist clumps. (I use my fingers, but a spatula or fork will work as well). Gather dough into ball and form into a rectangle of about ¾-inch thickness on a lightly floured work surface.
If you would like, use a heart-shaped cookie cutter to cut out scones. Or cut into small squares. If there is any remaining dough, go ahead and gather any scraps and cut out additional scones. Transfer to baking sheet. If you are making these the night before, cover with plastic wrap and pop in the freezer. You do not need to bring the scones to room temperature prior to baking. Just place in the preheated oven when you are ready to bake.
Brush scones lightly with buttermilk. Sprinkle with sugar if you like that look. Bake until scones are golden brown and a tester inserted into center comes out clean, about 15-20 minutes
Enjoy!
