Cook the Book: Almond Paste Scones

Preheat the oven to 375°F. Stack two baking sheets together and line the top one with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using the large holes on a box grater, grate the almond paste and then the butter directly into the dry ingredients. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the cherries or mini chocolate chips.

In a separate small bowl, whisk together the heavy cream, egg, and extracts. With a fork, gradually stir in enough of the liquid until the mixture just starts to come together, reserving about 1 tablespoon of the liquid to brush the tops of the scones.

Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Using a chef's knife or bench scraper. cut the dough round into 8 wedges.

Transfer the wedges to the baking sheet, spacing the scones at least 1 inch apart. Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with sugar.

Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden.

Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes.

Serve warm.