Don't let a fleeting cherry season limit the ways you can enjoy them. These scones are studded with fresh cherries and just enough almond flavor to make classic teatime fare new again.
Preheat your oven to 425ºF. In a large bowl whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal with a few small pieces of butter remaining.
Stir in the cherries and most of the sliced almonds, reserving a small portion to sprinkle on top of the scones. Then stir in the cream and vanilla extract with a fork until just combined. Do not overwork the dough; it should be crumbly.
Transfer the dough to a lightly-floured work surface and pat the dough into roughly a six inch disk. Cut it into six wedges (they'll be big scones) and transfer to a parchment-lined baking sheet. Brush the tops with the remaining heavy cream, sprinkle with turbinado sugar and the remaining sliced almonds.
Bake for roughly 20 minutes or until golden, rotating the baking sheet halfway through baking time. Serve warm.
If you bake in an oven with a convection feature these scones will be done in about 16 minutes at 400ºF.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.