1 1/2C fresh cherries, pitless, and cut into 4 portions
3tbsp (1.60 oz) (45 gr)sour cream, for baking
Instructions
Preheat the oven to 428 º F (220° C). Line a large rectangular baking sheet with parchment paper.
In a large bowl add the flour with the sugar, baking powder, salt, lemon zest and mix well with a spoon.
Add in the cold butter and integrate it using your fingertips or with a fork until a sand-like dough is formed. This should be done quickly so that the butter remains cold (this step can also be done in a food processor). Place this bowl in the freezer for 10 minutes.
Meanwhile, in another bowl add the sour cream with the vanilla extract and almond extract. Mix very well using a spoon until everything is perfectly integrated.
Remove the bowl from the freezer and mix in the sour cream mixture. Mix with a rubber spatula until a dough begins to form. The dough will not come together completely. Add the cherries and knead the dough a little just until the cherries are integrated but it is important not to over knead.
Place the dough on the clean and floured kitchen countertop and form a circle of about 3-4 cm thick using your hands. With a knife or a dough cutter, cut the circle in half and then cut each half into quarters to obtain 8 triangles of dough in total.
Place the scones on the baking sheet, separated from each other so that they do not stick together during while baking and glaze them with sour cream using a kitchen brush.
Bake the scones at 428º F (220° C) for 18-20 minutes until the edges turn golden brown. Once ready, remove them from the oven and let them cool for 10 minutes before eating.