Recipe by Jennifer A. Wickes
Photography by Lori Maffei
2 large eggs (if vegan, omit one egg and replace the other with 1 EnerG egg replacement)
1 tablespoon heavy cream (soy creamer)
2/3 cup buttermilk (or soy creamer + 1 tsp. cider vinegar)
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and diced (or vegan replacement)
½ cup dried cherries, chopped
½ cup almonds, dried
1. Preheat oven to 375 degrees. Adjust the baking rack to the middle shelf. Lightly grease a metal baking sheet. In a small bowl, beat an egg and add one tablespoon of heavy cream to it. If vegan, omit the egg and only use the soy creamer as a glaze. Set aside. Whisk remaining egg, buttermilk, vanilla and almond extracts together in medium bowl.
2. Sift flour, 1/3 cup sugar, baking powder, and salt together until blended in a large bowl. Add butter and rub in with finger tips until mixture resembles coarse breadcrumbs. Make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in cherries and almonds.
3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.
Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days, or they can be frozen for a month.)
Yields: 8 scones
Serving ideas: lemon curd, Devonshire cream, whipped heavy cream