15 oz flour
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/2 cup sugar
2 tbsp baking powder
1/2 tsp salt
6 oz very cold butter cubed
2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk
1 1/2 cups pitted cherries
In a food processor, combine the flour, spices, sugar, baking powder and salt.
Add the butter to the dry ingredients and pulse process until it resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove mixture to a large bowl.
Mix together the lemon juice, vanilla extract and milk.
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, fold in the cherries. Work the dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on silpat lined baking sheet and then sprinkle the tops with turbinado sugar.
Preheat the oven to 425F. While the oven in preheating, put the uncovered sheet of scones in the freezer. Bake for 17 min or until golden brown.
Glaze the scones if desired.
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