Dried Cherry-Almond Scones

Preheat oven to 400 degree F.

Stir together flour, 1/4 cup sugar, and next 3 ingredients in a large bowl; cut int butter with a pastry blender or fork until crumbly.

Stir in cherries and almonds.Whisk together buttermilk, 1 egg, and almond extract; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles.

Place scone dough on a parchment paper-lined baking sheet.

Whisk together remaining egg and 1 teaspoon water.

Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.Bake in preheated oven for 12 to 15 minutes or until golden.