Cherry Almond Scones
- 2 c. all-purpose flour
- 1/3 c. sugar
- 1 T. poppy seed
- 1 t. baking powder
- 1/2 t. salt
- 3/4 c. butter, sliced
- 1/3 c. sour cream
- 1 egg, beaten
- 2 t. almond extract
- 1/2 c. sweetened dried
Adapted from gooseberrypatch.com
Combine flour, sugar, poppy seed, baking powder and salt in a food
processor; process until well blended. Add butter; process until
mixture resembles coarse crumbs. Set aside.
In a bowl, whisk together sour cream, egg and extract; stir into flour mixture. Mix well. Fold in cherries; pat out to 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on an
ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes.
Makes 8 to 10.