Sour Cream Cherry Scones

Welcome to my Sunday baking in My Kitchen. Filled with the memories of my GG and Mom who baked before me in my kitchen. Today’s recipes is one of GG but I am using dried Cherries from the local food bank . I will be adding this recipe to our town monthly newsletter for everyone to enjoy! Lisa


1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Butter

3/4 cup sour cream

1 large Egg

1/2 teaspoon almond extract

2/3 cup dried cherries


1/4 cup sliced almonds

1 tablespoon sugar

Heat oven to 375°F.

Place all topping ingredients in bowl; mix well. Set aside.

Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.Divide dough in half. Pat each half into 7-inch circle. Place, 2 inches apart, onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.Store leftover scones in airtight container at room temperature.

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