Ingredients
Method
- 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 brush them with the additional 3 tbsp of sour cream using a kitchen brush. This will act as an egg wash to make them golden brown while baking.
- 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.