Ingredients Recipe courtesy of Julie Paul Makes 8 scones *Ingredients found at the Saratoga Farmers’ Market Scones: 2 cups flour 1/3 cup sugar 1 Tbsp baking powder 1/2 tsp salt 4 oz cold unsalted butter, cut into chunks 1 cup fresh Farmers’ Market cherries, pitted and cut into quarters * (measured after cut) 1/2 cup sliced almonds (and more for topping) 11/4 cup heavy cream * 2 tsp almond extract Glaze: 1/2 cup confectioner’s sugar 2 Tbsp water 1 tsp Almond Extract Directions Combine flour, sugar, baking powder and salt in a medium sized mixing bowl. Cut in butter with a pastry blender or by hand until it resembles a very coarse meal, with large chunks of butter still remaining. Mix in cherries and almonds and place bowl in the freezer for 10 minutes. Sprinkle some flour on a wooden surface and remove mix from the freezer. Combine heavy cream and almond extract in a measuring cup. Add 1 cup to the mix. Combine with a fork until it comes together, dough will be sticky. Using your hands, form the dough into a large ball and place on the floured surface. Sprinkle a little more flour on top and form into a large flat disk with your hands. Using a large knife or bench scraper, cut into 8 equal triangles. Place on a parchment lined baking sheet and brush with remaining cream. Bake at 450 degrees for 12 minutes. Cool completely. Whisk together confectioner’s sugar with water and almond extract until it is a thick drizzle (may need more water), drizzle over scones. Enjoy!