Cherry-Almond Scones

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Set aside.

Whisk together 2 cups flour, sugar, baking powder, baking soda and salt in a large bowl. Dice butter into 1/2-inch pieces then sprinkle them over the flour mixture. Use a pastry cutter to cut the butter in evenly until mixture resembles coarse meal.

Place cherries between layers of paper towels and press gently to remove moisture. Then combine them with 1 tablespoon flour in a small bowl and toss with a fork to coat. Add cherry mixture into the flour mixture, folding in gently. Set aside.

Whisk together buttermilk, egg and almond extract in a small bowl. Add this into the flour mixture and fold in just until moist.

Use a floured bench scraper to scrape dough out onto the prepared baking sheet. Lightly flour hands and pat dough into an 8-inch circle. Score it into 12 wedges with the bench scraper. Sprinkle dough with sliced almonds and turbinado sugar.

Bake for 20 minutes or until golden. Cool 2 minutes on the baking sheet. Then carefully transfer to a wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 1 day and warm before serving.