Cherry-and-Cream Baby Cakes

Ingredients

• 0.8 teaspoon almond extract 
• 1 tablespoon double-acting baking powder 
• 0.3 cup butter cold cut into pieces
• 0.5 cup cherries dried coarsely chopped
• 2 cups flour all-purpose
• 0.3 teaspoon salt 
• 0.5 cup semisweet chocolate mini-morsels 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 0.8 cup whipping cream 
• 1 tablespoon whipping cream 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Combine first 4 ingredients in a bowl; cut butter into dry ingredients with a pastry blender until crumbly.
2. Add 3/4 cup whipping cream and next 3 ingredients, stirring with a fork until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat dough to 3/4" thickness; cut with a lightly floured 1 1/2" round cutter.
4. Place scones on a lightly greased baking sheet. Chill 20 minutes.
5. Brush scones with 1 tablespoon whipping cream, and sprinkle evenly with 2 tablespoons sugar.
6. Bake at 375 for 18 to 20 minutes or until scones are golden.
7. Serve warm.