Cherry and Chocolate Chip Almond Scones

Ingredients

• 1cup all-purpose flour 
• 1 cup wholewheat a pastry flour
• 2 tablspoons sugar
• 2 teaspoons baking powder
• 1/4 plus 1/8 teaspoon salt
• 1/3 cup packed almond paste
• 1/3 cup (5 1/3 Tablespoons) cold unsalted butter (I used cultured) 
• 1/3 cup dried cherries and/or 1/3 cup mini semisweet chocolate chips
• 1/3 cup heavy whipping cream or half-and-half
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Sugar for sprinkling

Directions

1. 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, or two knives, 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.
2. 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.
3. 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.
4. 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.