Sour Cream Cherry Scones

from: landolakes.com

Prep Time: 20 minutes
Baking Time: 25 minutes
Makes 16 scones

Toppings:

1/4 cup sliced almonds
1 tbsp. sugar

Scone Ingredients:

2 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup sour cream
1 egg
1/2 tsp. almond extract
2/3 cup dried cherries (or sweetened dried cranberries)

HEAT oven to 375 degrees. Combine all topping ingredients in small bowl; mix well. Set aside.

COMBINE flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

COMBINE sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries.

TURN dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

DIVIDE dough in half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate.

BAKE for 25 to 30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.

STORE leftover scones in airtight container at room temperature.