Active Time: 20 minutes
Total Time: 45 minutes
Makes 12 scones
4 C all-purpose flour
1 C walnuts, finely chopped
1/2 C sugar
1 T baking powder
1 t salt
1/2 t baking soda
1/2 t ground cinnamon
Pinch of nutmeg
Pinch of ground ginger
3/4 C cold unsalted butter, cut into small cubes
4 eggs
1 C heavy cream
1 1/2 T vanilla
1 t almond extract
2 C dried cherries
Cooking spray
Milk
Turbinado sugar
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1. Preheat oven to 400 degrees.
2. In a medium bowl, combine flour, walnuts, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and ginger.
3. Add butter. Using fingertips, rub in butter to form a coarse meal.
4. In a separate bowl, whisk eggs, cream, vanilla and almond extracts.
5. Create a well in center of dry ingredients; add egg mixture. Using fork, mix to form a moist dough. Fold in cherries.
6. Divide dough into 2 equal size pieces. Wrap 1 piece with plastic wrap; set aside.
7. Lightly flour work area. Roll unwrapped piece of dough into 3/4″ thick rectangle. Cut dough into 6 equal size triangle pieces.
8. Generously spray a baking sheet with baking spray. Place scones on baking sheet; brush with milk and sprinkle with sugar.
9. Bake scones 15 to 18 minutes or until lightly browned on top. Cool on a wire rack. Repeat steps 7-9 with remaining dough. Serve warm or at room temperature.
