Cherry-Almond Scones

• 2 cups Plus 1 Tablespoon Of Flour, Divided
• 1/3 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Chilled, Unsalted Butter
• 1 cup Cherries, Pitted And Quartered
• 2/3 cups Low-fat Buttermilk
• 1 Large Egg
• 1/4 teaspoons Almond Extract
• 1 Tablespoon Sliced Almonds
• 1 Tablespoon Turbinado Sugar

1. Preheat oven to 400u0b0F and line a baking sheet with a silicone mat or parchment paper. Set aside.
2. Whisk together 2 cups flour, sugar, baking powder, baking soda and salt in a large bowl. Dice butter into 1/2-inch pieces then sprinkle them over the flour mixture. Use a pastry cutter to cut the butter in evenly until mixture resembles coarse meal.
3. Place cherries between layers of paper towels and press gently to remove moisture. Then combine them with 1 tablespoon flour in a small bowl and toss with a fork to coat. Add cherry mixture into the flour mixture, folding in gently. Set aside.
4. Whisk together buttermilk, egg and almond extract in a small bowl. Add this into the flour mixture and fold in just until moist.
5. Use a floured bench scraper to scrape dough out onto the prepared baking sheet. Lightly flour hands and pat dough into an 8-inch circle. Score it into 12 wedges with the bench scraper. Sprinkle dough with sliced almonds and turbinado sugar.
6. Bake for 20 minutes or until golden. Cool 2 minutes on the baking sheet. Then carefully transfer to a wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 1 day and warm before serving.

flour, sugar, baking powder, baking soda, ubc, ubc, cherries, buttermilk, egg, ubc, almonds, turbinado sugar

Taken from tastykitchen.com/recipes/breads/cherry-almond-scones-2/ (may not work)