Cherry-Almond Scones



  1. Heat the oven to 450 F.
  2. Mix the flour, salt, baking powder, and 2 tablespoons of the sugar in a bowl.
  3. Add the butter and press it into the flour mixture, breaking it into tiny pieces until it looks like coarse meal.
  4. Stir in the egg and 1/2 cup cream.
  5. The mixture should form a slightly sticky dough.
  6. If it's too sticky, add flour, but very little; it should still stick to your hands.
  7. If it's too dry, add more cream, 1 tablespoon at a time.
  8. Sprinkle 2 tablespoons flour on a work surface and turn out the dough.
  9. Sprinkle the cherries and almonds over it and knead only a few times to incorporate the fruit and nuts.
  10. If the dough is very sticky, add 1 to 2 tablespoons flour, but no more.
  11. Press the dough into a 3/4-inch-thick circle and cut across the diameter into 8 or 10 wedges.
  12. 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.
  13. Bake for 8 to 12 minutes, until the scones are golden brown.
  14. Transfer to a rack to cool a bit.
  15. Serve right away if possible, or at least the same day.