Ingredients
2 c. flour
1/2 c. plus 1 tsp. sugar for topping the scones
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, frozen
1 pkg (6 oz) or approx. 1 cup dried cherries, or other dried fruit
1/2 c. sour cream
1 large egg
1/2 tsp almond extract (optional)
Instructions
Preheat oven to 400° F.
In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda & salt.
Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter, then stir in the dried fruit.
In a small bowl, whisk sour cream, egg & extract until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl.
Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick. Sprinkle with 1 tsp sugar. Use sharp knife to cut into 8 wedges.
Place on parchment lines cookie sheet & bake for 15-17 minutes. Cool 5 minutes & serve warm or room temperature.
Notes
Other varieties:
Cranberry-Orange Scones – follow the recipe for scones replacing a teaspoon of finely grated orange rind for the almond extract and dried cranberries for the dried cherries.Lemon-Blueberry Scones – follow the recipe for scones replacing a generous teaspoon of lemon rind for the almond extract and dried blueberries for the dried cherries.