Cherry Almond Orange Scones

Printed from: City Wife, Country Life (http://www.citywifecountrylife.com)

1 cup sour cream

1 tsp. baking soda

4 cups all-purpose flour (unbleached is nice)

1 cup sugar

2 tsp. baking powder

1/4 tsp. cream of tartar

1 tsp. salt

1/2 cup (1 stick) cold butter

1 egg

1/4 cup cream

2 cups cherries (approximately -- I didn't measure)

orange (zest from a large orance, and/or 1 tsp. orange oil/extract... I used the zest, 'cause it's what I had)

1 tsp. almond extract (and/or ½ cup almond slivers)

Preheat oven to 370°F.

In a small bowl, mix sour cream and baking soda.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in butter (I literally cut the butter by putting it onto a cutting board and chopping it... but you can use a pastry blender, a fork, a food processor, a penny whistle, or any method you normally use to cut in butter).

Add sour cream mixture, 1 egg, and 1/4 cup of cream almond (extract and/or slivers) and orange (zest, or extract) to the dry ingredients.

Mix with a wooden spoon just to combine. Add in cherries and knead lightly (in the bowl) just until it forms a cohesive mass with well-dispersed cherries. (Note: it won't be pretty, it's a very shaggy dough, but that's what makes them nice and crumbly. DON'T OVERKNEAD, the less you handle the dough the better the end result).

Choose your adventure:

A) Divide the dough into two portions and make each into round discs. Freeze 1 disc to use later and cut the remaining one into 8 pieces (like you would cut a pizza or a pie). Put on ungreased cookie sheet and bake 20-25 minutes.

B) Form the dough into a large round disc. Cut it into 8 pieces (like you would a pizza or a pie), put the mondo scones onto an ungreased cookie sheet, and bake for 27-35 minutes, or until golden brown and the middles look cooked.