Cherry Almond Scones

Cherry season is almost over here. I decided on one more Cherry Scone for this season. The recipe is from the New York Times. The lamination was perfect. Look at those layers!

Ingredients-

2 cups/256 grams all-purpose flour, plus more for dusting

3/4 cup/84 grams almond flour

1/2 cup/45 grams sliced almonds, plus more for garnish

1/4 cup/50 grams granulated sugar, plus 1 tablespoon for garnish

1 tbsp baking powder

3/4 tsp kosher salt (such as Diamond Crystal)

1/2 cup/113 grams cold unsalted butter, cut into small cubes

1cup/150 grams fresh pitted cherries, roughly chopped

1 cup cold heavy cream, plus more for brushing

1 tsp vanilla extract

1 tsp almond extract

Method-

Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, combine the all-purpose flour, almond flour, sliced almonds, sugar, baking powder and salt.

Stir to combine.

Add the butter to the bowl and toss to coat in flour.

Use your fingers to work the butter into the flour until the size of small peas. 

Add the cherries and stir to combine. 

Make a well in the center of the mixture and add the cream, vanilla extract and almond extract. 

Use a fork to gently stir the mixture into a very shaggy dough. 

Dump the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. 

Fold the dough in half, then pat it into a 1-inch-thick rectangle and fold it one more time. 

Pat the dough into a circle about 7 inches wide and 1 inch thick, and cut into 8 wedges. 

Transfer the dough to the prepared baking sheet, brush the tops with a bit of cream and sprinkle with sugar and sliced almonds.

Bake until golden brown and cooked through, 18 to 22 minutes.