These are scrumptious, with a classic flavor combination of cherries and almonds.  A light almond glaze tops these scones that are bursting with cherry pieces and flavor.

Recipe Adapted from The Prepared Pantry

Ingredients:

Dough:

2/3 cup dried sweet cherries, coarsely chopped

2 cups all-purpose flour, plus additional for work surface

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup firmly packed light brown sugar

1/3 cup unsalted butter, chilled, cut into small pieces

1 cup sour cream

1 large egg yolk

½ teaspoon pure almond extract

Almond Glaze:

1¼ cups confectioners (powdered) sugar

½ teaspoon pure almond extract

2 to 3 tablespoons milk

Directions:

1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   Dough:
2. Place the chopped cherries in a small bowl and cover them with very hot water. Let the cherries soak for five minutes, then drain thoroughly.
   
   
3. In a large bowl, combine flour, baking powder, baking soda, salt, and brown sugar; whisk together to mix.
   
   
4. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
   
   
5. In a small bowl, stir the sour cream, egg yolk and almond extract together. Add the liquid mixture and the drained cherries to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Note: If the cherries are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
   
   
6. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick.  Cut into wedges, squares or circles with a floured knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

7. Remove scones from baking sheets and cool on wire racks.
   
   Almond Glaze:
8. In a small bowl, combine confectioners sugar, almond extract, and enough milk to make a good drizzling consistency. Drizzle glaze over the warm scones.
   
   Makes 12 Scones
   
   TheBakingPan.com