*Sour Cherry, White Chocolate and Almond Scones*
Makes 8 wedges

Cherries, white chocolate and almonds . . . the holy trinity of sconedom!!  Seriously, these are fabulous!

8 1/2 ounces plain flour (2 cups)
2 1/4 ounces caster sugar (1/3 cup)
2 tsp baking powder
1/2 tsp salt
2 ounces unsalted butter, chilled (1/4 cup)
125ml of double cream (1/2 cup)
1 large freerange egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
6 ounces of good quality white chocolate, cut into small bits, or use
good quality white chocolate chips
5 ounces dried sour cherries, quartered (1 cup)
3 ounces toasted flaked almonds (1 cup)

Preheat the oven to 190*C/375*F/ gas mark 5.  Line a baking sheet with parchment paper.  Set aside.

Whisk together the flour, sugar, baking powder and salt.  Drop in the butter and then cut it in using a pastry blender or two round bladed knives, until the mixture resembles coarse crumbs.  Whisk together the cream, egg and extracts.  Add all at once to the flour mixture, mixing it all in well and kneading until it is well combined.  Lightly knead in the chocolate chips, cherries and almonds.  Pat out with lightly floured hands to a 9 inch circle.  Cut into 8 wedges.  Place on the lined baking sheet, leaving some space in between each.

Bake for 15 to 20 minutes, until the tops are lightly browned.  Allow to cool on the pan for five minutes, before scooping off with a spatula to a wire rack to finish cooling.  Store in an airtight container.