2 cups sifted cake flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter, cut into 1/2-inch pieces
1 3-ounce package Melissa’s dried tart cherries, soaked overnight in 1/3 cup Amaretto
1 medium egg
1/2 teaspoon almond flavoring
1/3 cup heavy cream
Heavy Cream
Sanding Sugar
Preheat oven to 375°F with rack in middle. Drain cherries; set aside.
In the work bowl of a food processor, combine flour, sugar, baking powder, salt, and butter. Pulse until mixture resembles coarse meal. Add cherries, toss to coat.
In a small mixing bowl whisk together egg, cream, and almond flavoring. When thoroughly blended, pour it over the flour mixture in the large bowl and fold until it just comes together. Add 1-3 more teaspoons of cream, if needed.
Turn out dough onto a lightly floured surface. With floured hands, press into a 1/2 inch thick rectangle. Cut out rounds with a 2" biscuit cutter and arrange 2 inches apart on a Silpat-lined baking sheet. Gather scraps together and cut out additional scones.
Brush tops of scones with cream and sprinkle liberally with sanding sugar. Bake scones, rotating baking sheet halfway through, until edges are golden, 25 to 30 minutes. Cool on a rack before serving.
Makes 8-10
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