- 1 10oz jar CherryMan Cherries (approx 20)
- 2 c all-purpose flour
- 1/4 c granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 c cold butter
- 1 egg
- 1 c milk
- 1/2 c buttermilk
- 1/2 c slivered almonds (optional)
- 2 tbsp turbinado sugar for sprinkling on top (optional)
- 2 tbsp butter, melted
- 1/4 c cherry syrup from the jar
- 1/2 tsp almond extract
- 1 1/2 c powdered sugar
Preheat oven to 400°
Quarter the cherries, place on a paper towel, and pat dry. Set aside.
In a medium bowl mix together flour, white sugar, baking powder, and salt. Cut the butter into the flour mix by cutting the butter into small pieces, adding to the flour mixture and mixing in with your fingers. Pinching the butter pieces until flat and pea sized butter clumps form in the flour mixture. Will resemble a coarse crumb.
In a small bowl add the egg and buttermilk, beat until combined. Add the milk mixture to the flour mix and stir briefly. Add the almonds and cherries to the batter and mix until just combined. Batter will be lumpy.
On a well floured surface, turn out the batter and knead gently until it comes together into a large ball. Line a baking sheet with a piece of lightly greased parchment paper and place the dough ball in the middle. Pat the ball into a large disk about 3/4" thick. Cut the disk with a floured knife or pizza cutter into 8 equal wedges. Gently pull the wedges apart leaving at least a half inch between them. Sprinkle each scone with the turbinado sugar before baking.
Bake at 400° for 15-17 minutes or until just turning golden brown. Cool scones on a wire rack.
Add the melted butter, cherry syrup, almond extract, and powdered sugar to a bowl and mix with a hand mixer until well combined and no lumps of sugar remain.
Pour the glaze into a piping bag and drizzle over the top of each cooled scone, or half the scones for those who want their scones less sweet.