2cups(250 g) all purpose flour, plus more for dusting work surface
3Tablespoonsgranulated sugar, plus more for sprinkling on top
1Tablespoonbaking powder
½teaspoonsalt
1 ½Tablespoonsfresh orange zest
4Tablespoonsfrozen unsalted butter, grated
⅔ to ¾cup(160 to 180 ml) cold heavy cream, plus more for brushing on top
1large egg, cold
1teaspoonpure vanilla extract
½teaspoonalmond extract, optional
1cupchopped frozen cherries, keep in freezer until ready to mix in (see notes for fresh cherries)
Orange Glaze
1cup(120 g) confectioners’ sugar, sifted
1-2Tablespoonsfresh orange juice
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt and orange zest. Set aside.
Use a box grater to shred butter into small pieces (it’s best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or two forks. The mixture should resemble sand.
In a separate bowl or measuring cup, whisk together 2/3 cup heavy cream, egg and extracts.
Pour the wet mixture into flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing). If the dough is not forming clumps, add more cream, one Tablespoon at a time. Dough should be slightly sticky with a few flour-y spots, which will disappear when the cherries are added.
Stir in chopped frozen cherries just until incorporated. If necessary, use your hands, but work quickly so the dough stays cold.
Use your hands to form dough into a loose ball. Transfer the dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet and brush them with cream and add a sprinkle of sugar. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes to ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 18 to 20 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
To make the glaze, whisk together the confectioners’ sugar and orange juice. Drizzle over scones and serve warm or at room temperature.
Notes
Fresh cherries: Chop the cherries and place them in the freezer while you prepare the other ingredients. The cold cherries help keep the dough cold and the juices are less likely to bleed.Almond extract: This flavor complements the cherries well, but if you aren't a fan, then omit it from the recipe (it's still delicious!)Butter: If you grate frozen butter, the butter pieces will be super small and easier to cut into the flour mixture. If you don't have a grater, simply cut cold butter into 1/2-inch pieces, then cut into the dry ingredients with a pastry cutter or two forks.Mix-ins: This recipe tastes delicious with chocolate chips or nuts added. Stir in about 1/2 cup chopped nuts or chocolate when adding the cherries.Store scones in an airtight container for up to 3 days.Freeze for up to 3 months. Wrap scones (baked or unbaked) in plastic wrap and store in an airtight container. To bake from frozen, let scones sit at room temperature while oven preheats. Bake for 20 to 22 minutes.