Lemony Ricotta Scones with Dried Cherries from Susan Westmoreland - Cooking by the Book

Ingredients

• 2 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon finely grated lemon zest
• ½ teaspoon anise or fennel seeds (optional)
• ¼ teaspoon salt
• ¼ cup cold butter, cut into pieces
• ½ cup coarsely chopped walnuts or walnut pieces
• ½ cup dried tart cherries
• 1 cup whole milk ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract