Ingredients:
2 cups all-purpose flour, plus more for work surface
1/2 cup granulated sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 large egg
1/2 cup buttermilk, plus more for brushing the top of scones
1 1/2 teaspoon vanilla extract
2 teaspoons lime zest
1/2 cup cold butter, cut into small cubes
3/4 cup chopped fresh Rainier cherries or dried cherries
2 tablespoons finely chopped roasted salted almonds
For the Glaze:
1 teaspoon butter
1 teaspoon whole milk
1/2 teaspoon vanilla extract
2 teaspoons fresh squeezed lime juice
pinch of salt
1/2 cup powdered sugar
Directions:
1. Using a large bowl, whisk flour, sugar, salt and baking powder until combined. Put bowl in refrigerator for later.
2. Using a small bowl whisk egg until beaten. Whisk in buttermilk, vanilla extract and lime zest until combined. Put bowl in refrigerator for later.
3. Let both bowls refrigerate for at least 15 minutes or more.
4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
5. Remove the large bowl of flour mixture from the refrigerator. Add the cold butter to the bowl. Using a pastry cutter (or pinch butter and flour together with your fingers) combine until the butter is about the size of small petite peas. Remove small bowl of egg/buttermilk mixture and drizzle over the flour mixture. Add cherries and almonds. Using a flat rubber spatula, stir until combined being careful not to over mix.
6. Flour your hands and a large cutting board. Turn the dough out onto the cutting board a few times, dust the top as needed and then form into a ball. Form the dough into a 10 inch by 3 1/2 inch rectangle. Cut the dough with a knife or bench scraper along the 10 inch length, 2 1/2 inches apart, forming 4 squares. Now cut each of the 4 squares from one corner to the opposite corner, thus forming 8 triangles (please see picture below the recipe).
5. Transfer scones to the prepared baking sheet, spaced at least 2 inches apart. Lightly brush the top of each scone with buttermilk. Bake for 15 minutes or until golden brown. Remove the baking sheet to a wire rack to cool.
6. After scones have cooled for at least 20 minutes, time to make the lime glaze. Using a small sauce pan on low heat, melt butter along with the milk. Whisk in vanilla, lime juice and salt until combined. Whisk in powered sugar until combined. Brush the glaze over the tops of the scones.
Notes: Helpful hint: When you remove the baking sheet from the oven to a wire rack to cool, I like to gently flip the scones over. This way the scones will not get over done on the bottom and it also helps brown the tops of the scones as they cool.
