-
1
Preheat the oven to 450F and prepare a large baking sheet by lining with parchment paper. Set aside. In a large bowl, combine the flour, baking powder, baking soda, and brown sugar. Whisk to mix, breaking up any clumps of brown sugar.
-
2
In a small bowl or measuring cup, combine 1/2-cup of the milk, and both the almond and vanilla extracts. Whisk lightly to combine and set aside.
-
3
Add the chopped, cold butter to the dry ingredients and work in with either a pastry blender, a fork, or your fingertips. Grind in the butter until the mixture resembles coarse sand. A few pea-sized chunks of butter are okay.
-
4
Add the dried cherries, slivered almonds, and white chocolate chips. Mix with a wooden spoon until evenly distributed.
-
5
Now add the milk and extract mixture to the dry ingredients and stir with the wooden spoon a few strokes to combine. Continue to add more milk as needed, in order to make a dry dough with a few crumbles still unincorporated.
-
6
Turn out the dough onto a lightly floured countertop and press into a log about ten inches long and five inches wide, about 1/2-inch high; or press into a circle about ten inches in diameter and 1/2-inch high. Cut into ten equal triangles.
-
7
Transfer to the parchment lined baking sheet and brush with 2% milk. Bake at 450F for approximately 12 minutes or until golden brown and firm to the touch.
-
8
Allow to cool for five minutes before enjoying.
