Almond-Cherry Scones Recipe baileybird

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup cold buttermilk (plain yogurt thinned with milk may also be used with great results)
• 8 tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing scones
• 1 teaspoon almond extract
• 1 cup slivered almonds
• 1 cup dried tart cherries

1. Adjust oven rack to the middle and heat oven to 475 degrees.
2. Line baking sheet with parchment paper.
3. Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
4. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
5. This looks funky, but the clumps of butter help the scones stay crispy on the outside and soft in the middle.
6. Add buttermilk mixture and almond extract to dry ingredients and stir until just incorporated.
7. Add almond slivers and cherries, then mix a bit more until these are distributed throughout the dough.
8. Using greased 1/4 dry measure, scoop level amount of dough and drop onto parchment about 1 inch apart.
9. Repeat with remaining dough.
10. Bake until tops are golden brown and crisp, 1214 minutes.
11. Brush freshly baked scones with remaining 2 tablespoons of melted butter.
12. Transfer to wire rack for cooling, about 5 minutes.

flour, baking powder, baking soda, sugar, salt, cold buttermilk, unsalted butter, almond, almonds, cherries

Taken from www.chowhound.com/recipes/almond-cherry-scones-11561 (may not work)