Scones

• 2 cups flour (plus 1 or 2 Tablespoons to toss fruit with)

  

  Cherry-Almond Glazed Scone

• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut into chunks
• 3/4 cup buttermilk
• 1 egg
• Variety of optional additions to mix or match: 1 cup fresh or frozen fruit. 2/3 cup dried fruit. 1/3 cup nuts

Preheat oven to 400ºF

In a large bowl mix flour, baking powder, salt and sugar until well combined. Cut in butter using a pastry blender or two forks until the butter pieces resemble crumbs.

In another small bowl mix buttermilk and egg together.  Add dry ingredients. Mix just to incorporate. Do not over mix.  In a separate bowl toss fruit with 1 to 2 Tablespoons flour (this prevents the fruit from sinking to the bottom of the dough while baking). Shaking off extra flour, add optional ingredients gently folding it into dough.  Drop large tablespoons of batter on to an ungreased cookie sheet. (Makes 6-12 depending on the size you desire)

Bake 15 to 20 minutes

Let cool and glaze if desired.