Buttery British Cherry and Almond Scones

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 cup buttermilk, plus extra for brushing
• 1 teaspoon vanilla extract
• 1 cup dried cherries, chopped
• 1 cup sliced almonds, toasted

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. 03
   Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. 04
   In a small bowl, mix the buttermilk and vanilla extract. Pour this into the dry ingredients, stirring gently until just combined.
5. 05
   Fold in the chopped dried cherries and toasted almonds, being careful not to overmix the dough.
6. 06
   Turn the dough out onto a lightly floured surface and gently pat it into a round about 1 inch thick.
7. 07
   Use a 2-inch round cutter to cut out the scones and place them onto the prepared baking sheet. Gather any scraps, reshape, and cut more scones until the dough is used up.
8. 08
   Brush the tops of the scones with a little buttermilk to help them brown.
9. 09
   Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and well risen.
10. 10
    Remove from the oven and allow to cool slightly before serving warm or at room temperature.