Sour Cream Cherry Scones

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My Valentine will begin his day with a breakfast treat.This not-too-sweet scone is filled with dried cherries, sprinkled with chopped almonds then drizzled with a confectioner's glaze.Sour Cream Cherry Sconessource: Land O Lakes
PRINT RECIPEyields 16 scones @210 calories each
Topping
1/4 cup sliced almonds
1 tablespoon sugar

Scones
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter, softened
3/4 cup sour cream
1 Land O Lakes® All-Natural Egg
1/2 teaspoon almond extract
2/3 cup dried cherries**

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Combine sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries.

Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in airtight container at room temperature.

*Substitute 2/3 cup sweetened dried cranberries.

NOTE: The glaze was made using 1 cup confectioner's sugar, 1/8 tsp. almond extract and enough cream or milk stirred in for desired consistency to drizzle onto cooled scones.