A festive and flavorful tea time companion. Serve with a schmear of Organic Valley Salted Butter.
Preheat oven to 400°F.
In a medium mixing bowl, whisk together 3/4 cup buttermilk, egg, honey, and vanilla and almond extracts, until well combined.
Sift together flour, baking powder, baking soda, and sea salt into a large mixing bowl. Blend in the cold butter until the mixture resembles a coarse meal texture.
Fold in the dried sour cherries and the buttermilk mixture with a rubber spatula, until dough becomes consistent and workable by hand. Knead the somewhat sticky dough gently for 30 seconds on a moderately floured surface. Form dough into a 3/4-inch-thick round, and with a floured sharp knife, cut it into 8 wedges.
Carefully arrange scones onto an ungreased baking sheet. Brush the wedges with 1/4 cup buttermilk and sprinkle them with a blend of cinnamon and raw sugar.
Bake the scones in the middle of the oven for 18 minutes, then turn off the heat and allow to rest in the oven for another 5 minutes or until golden.
Remove and allow to cool down (5-10 minutes) prior to service.
Scones may be served warm or at room temperature. Store in an airtight tin at room temperature for up to 2 days.