Cherry Almond Scones

2 cups flour

5 Tb sugar

1 Tb baking powder

1 tsp baking soda

1/2 teaspoon salt

5 Tb cold butter, cut in chunks

1 cup plain Greek yogurt (or sour cream)

1 tsp almond extract

1 egg, beaten

1/2 cup sliced almonds

1 cup frozen or fresh cherries, pitted and quartered

Preheat oven to 400 degrees F.

Whisk flour, sugar, baking powder and soda, and salt together in a large bowl. Cut in butter until chunks of butter are smaller than peas. (You can do this all in a food processor too!)

Whisk egg, almond extract, and sour cream together in a small bowl until smooth. Stir this into the flour mixture, until dough comes together. Turn out onto a well-floured work surface. Knead together a few times.

Roll out into a long rectangle (doesn't have to be perfect!) about 16 inches long, working as quickly as you can. You don't want to over-work the dough. Sprinkle the cherries and almonds over the surface of the dough, pressing them gently into the dough. Starting from the long side, roll dough up tightly. Pinch the seam and the ends together, then press the ends inward a bit, and squeeze the roll of dough together a bit. Gently shape into a long, smooth, roll of dough. Brush with cream, sprinkle with almonds and sugar.

Cut the roll into 8 equal portions. cut each portion in half diagonally, making 16 total. Place the triangles on a greased/lined baking sheet and bake for 12-16 minutes, until tops are golden brown. Remove from oven, let cool a few minutes, then remove to a rack to cool.