Cherry Almond Scones

2 1/2 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon grated lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon baking soda 10 tablespoons (1 1/4) sticks cold unsalted butter, cut into dice 1/2 cup Chukar® Dried Cherries, any variety 1/2 cup sliced blanched almonds, toasted and cooled 3/4 cup buttermilk 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 cup heavy cream (for brushing scones) 1/4 cup sugar (for brushing scones) Pre-heat the oven to 425 degrees. In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon zest, salt, and baking soda. Cut the butter into the dry mixture, using a pastry blender or two knives, until the mixture looks like course cornmeal. Mix in the cherries and almonds. Gradually pour in the buttermilk and extracts and mix with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix. Turn out the dough onto a lightly floured work surface and pat it with your hands into a 9-inch round about 1-inch thick. Cut the dough into 8 wedges with a floured knife or metal board scraper. Place the scones on a parchment paper-lined baking sheet. Brush them with the heavy cream and generously sprinkle them with sugar. Bake for 10 minutes, then reduce oven temperature to 350 degrees and finish baking until golden brown and cooked through, about 15 minutes. On the plate: Serve warm with butter and honey or jam, if desired. A step ahead: These are best eaten right away, preferably while they're still warm from the oven. In the glass: Steamed almond milk. Recipe courtesy of Tom Douglas' Seattle Kitchen, Etta.

from Chukar Cherries - www.chukar.com