Foodie Friday: Cherry Almond Scones

I love scones and when my friend shared her basic recipe for them, I had fun tweaking it and making a combination of flavors that are one of my favorites.

Behold, the cherry almond scone:

I make these gluten free by substituting my favorite gluten free flour and 2 teaspoons of xanthum gum.  I do a cup for cup substitution with the flour.

Cherry almond scones
preheat oven to 400 degrees

2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup sugar
6 TBSP butter
3/4 cup whole whipping cream
1 egg
3/4 tsp. almond extract
2 1/2 TBSP cherry liquid
1/3 cup chopped maraschino cherries
GLAZE
1/2 cup powdered sugar
1/4 tsp. almond extract
1 1/2 TBSP cherry liquid

Mix together dry ingredients

Cut in butter.

Mix liquid ingredients together.

Make a well in the dry ingredients and pour in wet ingredients.  Mix.

Fold in chopped cherries. At this point I usually use my hands to make a ball of dough.

Pat the dough into a circle on a baking sheet.  I typically use parchment paper, but was out. Cut the circle into 8 wedges and separate the wedges (this is so the scones will get that lovely, crusty outside).

Bake in a 400 degree oven for 20-25 minutes, until lightly browned.

Mix up the glaze and drizzle over slightly cooled scones.

Enjoy!