Switch out the dried fruit depending on your mood and what’s available – raisins, chopped apricots, and dried cranberries are just a few.
- In a large bowl combine dry ingredients. Mix well. With a pastry cutter or two knives, cut in butter. You can also use a food processor but do not over process.
- In a separate bowl, beat together buttermilk, egg, extracts, and flax mixture. Add the wet mix to the dry ingredients and mix with fork. Fold in the cherries.
Turn dough out onto work surface and press together gently until dough is smooth.
- Press into a ¾-inch thick disc. Use a 2 ½ inch biscuit cutter to cut the dough into biscuit- size rounds. Gather remaining dough. Press into a disc and cut out more rounds until all the dough is used. Chill the dough in freezer for an hour before baking or freezing for future use.
- While dough is chilling, preheat oven to 400°F. Place chilled dough onto parchment lined baking sheets. Brush tops with heavy cream and sprinkle with sugar. Top with almonds. Bake for 22 to 25 minutes until golden.
- Note: If freezing dough for future use, wrap each scone in plastic wrap and store in a Zip-Lock bag so you can pull out of freezer as needed (no need to thaw before baking). Can be stored in freezer this way for up to two weeks.