Cherry Chocolate-Chip Scones

1 large egg

1 1/2 c. buttermilk

2 tsp. almond extract

4 c. white flour

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 c. sugar

1 1/2 c. cold unsalted butter, cut into tablespoon-sized pieces

1 c. semisweet chocolate chips

1 c. chopped dried cherries or dried cranberries

Heavy cream to brush on dough before baking

Sugar to sprinkle on dough before baking

Preheat the oven to 425 degrees. Beat together egg, buttermilk, and almond extract. Combine flour, baking powder, soda, salt, and sugar in a food processor. Cut in the butter until the mixture resembles coarse crumbs. Turn the flour mixture into a large bowl, add the egg mixture, and stir with a fork a soft dough forms. Add the chocolate chips and cherries and stir to distribute throughout.

Turn the dough onto a lightly floured surface and knead gently 5 to 6 turns. Divide the dough into quarters and pat into 1/2-inch-thick circles. Cut each circle into 6 wedges. Place scones on baking sheets lined with parchment paper. Brush with cream and sprinkle with a little sugar. Bake for 13 to 15 minutes or until lightly browned. Remove from the oven and serve warm.

24 scones