Crumbly, pillowy, and unlike any other scone, the cherry almond scones are one of the great pleasures I’ve had to bake and then polish off. There’s simply no reason to have teatime without them.
1/2cupAlmond mealI just ground up soked and peeled almonds in my coffee grinder
2.5tspBaking powder
1/4tsp SaltAdd ONLY if you are using unsalted butter or coconut oil
1/3cupRaw sugar
1/2cupButter, cold and cut into cubes
1/3cupAlmond milkYou can use any milk you like or even cream
1/4tspAlmond extract
1/3cupCherries, pitted and cut into small pieces
2-3tbspDried cherries Optional
2-3tbspSliced almonds
1tbspPowdered sugar
Instructions
Preheat your oven to 200 C.
In a large bowl, whisk the dry ingredients – wholewheat flour, almond meal, baking powder, raw sugar, and salt ( if using unsalted butter/coconut oil).
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
Pour over the almond milk and almond extract. Mix with a fork until the dry ingredients are just moistened.
Add in the fresh and dried cherries.
Combine the ingredients gently using your hands until they all come together and you can form a ball with the dough. Please don't knead the dough.
Lightly flour a sheet of parchment paper cut to the size of your baking tray.
Turn out the dough on the parchment paper and gently press down to form an 8" disc.
Carefully lift the paper and place on your baking tray.
Sprinkle the sliced almonds on top. Press down gently.
Cut the dough circle into 8 triangles, using a sharp knife. Sprinkle some sugar on top.
Bake at 200 C for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
Separate the scones and dredge with icing sugar if you like. Serve warm. Enjoy!