Cherry Almond Tea Cakes

1. Preheat the oven to 425°F.
2.  Measure and mix all of the dry ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In a food processor, pulse the dry ingredients a couple of times to mix the dry components.
3. Grate very cold butter with a coarse grater. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.
4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed.
5. In a medium bowl, whisk the wet ingredients (milk, yogurt, 1 egg, and almond extract) until well com- bined.
6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatu- la until a thick batter is created.
7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly.
8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm.

Notes:

Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months. If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.