Prep 15 mins
Cook 22 mins
Adapted by Michele Humes at Serious Eats from _Baking Unplugged_ by Nicole Rees.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3⁄8 teaspoon salt
- 1⁄3 cup packed almond paste
- 1⁄3 cup unsalted butter, very cold
- 1⁄3 cup dried cherries or 1⁄3 cup miniature semisweet chocolate chips
- 1⁄3 cup Amaretto (optional)
- 1⁄3 cup heavy cream or 1⁄3 cup half-and-half
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- sugar, for sprinkling
- If using optional amaretto, soak cherries in amaretto for 15-20 minutes before beginning.
- Preheat the oven to 375°F Stack two baking sheets together and line the top one with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using the large holes on a box grater, grate the almond paste and then the butter directly into the dry ingredients. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the cherries or mini chocolate chips. (If using amaretto, drain cherries before adding. Drink or discard amaretto.).
- In a separate small bowl, whisk together the heavy cream, egg, and both extracts. With a fork, gradually stir enough of the liquid into the dry mixture until the mixture just starts to come together, reserving about 1 tablespoon of the liquid to brush the tops of the scones.
- Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Using a chef's knife or bench scraper. cut the dough round into 8 wedges. Transfer the wedges to the baking sheet, spacing the scones at least 1 inch apart. Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with sugar.
- Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden. Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes. Serve warm.