Cherry Almond Scones

• 1 cup dried tart cherries
• 6 bags Earl Grey tea or 2 tablespoons loose-leaf tea
• 2 all purpose flour 1/2 cups
• 3 tablespoons Stevia In The Raw Bakers Bag
• 2 baking powder 1/2 teaspoons
• 1 teaspoon fine sea salt
• toasted almonds unchecked3/4 cup sliced, divided
• 1 cup heavy cream
• 1 egg
• 1 Orange
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 2 tablespoons unsalted butter melted
• 1 cup powdered sugar
• scones Cherry Almond

1. Preheat oven to 425F. Line a large baking sheet with parchment.
2. Place cherries in a small bowl. In a small saucepan bring 1 cup water to a boil. Remove from heat, place tea bags in water, and steep for 10 minutes. Discard tea bags and pour brewed tea over cherries. Let sit until completely cooled, about 30 minutes. Drain cherries and pat dry. Set aside.
3. In a medium bowl whisk together flour, Stevia In The Raw(R), baking powder, and salt. Stir in 1/2 cup almonds. In a second small bowl whisk together cream, egg, orange zest, vanilla, and almond extract. Stir cream mixture and cherries into flour mixture, mixing gently until flour is moistened and dough holds together. Transfer dough to countertop and shape into a 3/4" thick round. Use a 2" round cutter to cut out dough.
4. Place scones on baking sheet, brush with butter, and sprinkle with remaining 1/4 cup almonds, pressing almonds down gently. Bake until risen and golden brown, about 20 minutes. Cool briefly on pan. Dust scones lightly with powdered sugar.

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Taken from www.yummly.com/recipe/Cherry-Almond-Scones-9086186 (may not work)