- 2 cups all-purpose or cake flour, or more as needed, plus more for shaping
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into 1/2-inch slices
- 1 egg
- 1/2 cup cream, or more as needed, plus more for brushing
- 1/3 cup dried cherries
- 1/3 cup sliced almonds
- Heat the oven to 450 F.
- Mix the flour, salt, baking powder, and 2 tablespoons of the sugar in a bowl.
- Add the butter and press it into the flour mixture, breaking it into tiny pieces until it looks like coarse meal.
- Stir in the egg and 1/2 cup cream.
- The mixture should form a slightly sticky dough.
- If it's too sticky, add flour, but very little; it should still stick to your hands.
- If it's too dry, add more cream, 1 tablespoon at a time.
- Sprinkle 2 tablespoons flour on a work surface and turn out the dough.
- Sprinkle the cherries and almonds over it and knead only a few times to incorporate the fruit and nuts.
- If the dough is very sticky, add 1 to 2 tablespoons flour, but no more.
- Press the dough into a 3/4-inch-thick circle and cut across the diameter into 8 or 10 wedges.
- Brush the top of each scone with a bit of cream, sprinkle with the remaining 1 tablespoon sugar, and transfer them one by one to an ungreased baking sheet, leaving at least 1 inch between them.
- Bake for 8 to 12 minutes, until the scones are golden brown.
- Transfer to a rack to cool a bit.
- Serve right away if possible, or at least the same day.