Name: Cherry Vanilla Bean Scones with Almond Glaze
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 scones
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/3 cup granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon fine table salt; 6 tablespoons (3 ounces) very cold unsalted butter, cut into small cubes; 1 cup dried cherries (tart Montmorency cherries are best); 3/4 cup cold heavy cream; 2 teaspoons vanilla bean paste; 2 large egg yolks; 1 tablespoon milk or cream; 1 large egg; 2 tablespoons raw or turbinado sugar, for sprinkling; 1 cup powdered sugar; Pinch of fine table salt; 1/4 teaspoon pure almond extract; 2 to 3 tablespoons heavy cream or milk

Directions

For the scones: Preheat the oven to 400 degrees F (or 375 degrees F on the convection setting). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter, cut the cold cubes of butter into the flour mixture until you have slightly smaller than pea-size crumbs (let’s call it lentil size!). With a fork, stir in the dried cherries.
In a glass measuring cup or a small bowl, whisk together (with a fork or whisk) the heavy cream, vanilla, and egg yolks until just combined.
Using a fork, make a well in the center of the dry ingredients. Pour the cream mixture into the center of the well and stir gently with the fork from the outside inward, just until the dough comes together. Use your hands to gently gather the dough into a shaggy ball. Dump the dough ball onto a lightly floured surface or piece of parchment paper and use floured hands to flatten it into a disk 6 inches in diameter. Wrap the disk in parchment or plastic wrap and refrigerate for 20 to 25 minutes or freeze for 10 to15 minutes until nice and cold.
For the topping: Remove the dough from the fridge and use a large chef’s knife to cut it into 8 equal triangular wedges (like a pizza). Whisk the milk or cream with the egg in a small bowl. Use a pastry brush to lightly coat the tops of the scones with the egg wash. Generously sprinkle the tops with the raw sugar. Arrange the scones on the lined baking sheet about 1 1/2 inches apart.
Bake for 12 minutes. Quickly rotate the baking sheet from front to back, reduce the oven temperature to 375 degrees F (or 350 degrees F on the convection setting), and bake for 7 to 9 minutes more, until the scones are golden brown on the edges and cooked through. Let them cool on the pan for 5 minutes before serving. Scones are best served warm!
To reheat, place in the oven at 350 degrees F for 5 to 7 minutes, or until warmed through. If you would like to add the Almond Glaze, allow the scones to cool completely, then proceed.
For the optional almond glaze: Whisk together the powdered sugar, salt, and almond extract. Add the cream or milk 1 tablespoon at a time, until the glaze is loose but still fairly opaque. When the scones are cool, dip the tops of the scones in the glaze and let the excess run off. Place the scones on a wire rack and allow the glaze to dry.

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Cherry Vanilla Bean Scones with Almond Glaze

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