Cherry Almond Scones with Almond Glaze

Steps

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Spread the almonds on a small pan and toast in the oven for 5 to 6 minutes until golden; cool. Set aside one third of the almonds for the tops and finely chop the remaining two thirds.
3. In a large bowl, whisk the flour, granulated sugar, baking powder and salt.
4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces are pea-sized.
5. In a separate bowl, whisk four fifths of the milk with the egg, the vanilla and two thirds of the almond butter until smooth. Keep the remaining one fifth of the milk and one third of the almond butter for the glaze.
6. Pour the milk mixture into the flour mixture, add the chopped almonds and stir with a fork until just shaggy.
7. Gently fold in the cherries, mixing only until the dough holds together.
8. Turn the dough onto a lightly floured counter, divide in half, and pat each half into a 6-inch round about 1 inch thick. Cut each round into 6 wedges.
9. Set the wedges on the baking sheet 2 inches apart, press the reserved sliced almonds onto the tops, and chill for 15 minutes.
10. Bake for 18 to 22 minutes, until the tops and edges are golden and a toothpick in the center comes out clean.
11. Cool on a rack for 15 minutes.
12. For the glaze, whisk the powdered sugar with the remaining almond butter and the remaining milk until smooth and pourable.
13. Drizzle the glaze over the scones and let it set for 5 minutes before serving.