Cherry Almond Scones
YUM! Enjoy your morning with these tasty scones, full of cherry and almond flavors, drizzled with a lemon glaze.
Recipe: Prep: 30 minutes Serves 6
2 cups of organic whole wheat flour - chemical free
2 tsp. baking powder - aluminum free (Rumford)
1/2 tsp baking soda
1/2 tsp. Himalayan salt
1/2 cup organic butter
3 tbsp. raw honey
1/2 cup organic sour cream
1 tsp. organic almond extract
1 pastured or organic egg - beaten
1 cup organic dried cherries
2 tsp. organic milk or half & half
Glaze:
1/2 cup organic coconut cream (off the top of coconut milk)
1 tbsp. raw honey
1/2 tsp. organic lemon extract
1 tsp. organic cornstarch - Rapunzel brand
Grease a stainless steel baking sheet with a small amount of organic extra virgin coconut oil. Preheat oven to 400 degrees.
Combine the first 4 ingredients in food processor and do a quick blend.
Then add in the butter and blend well. Add in the honey, sour cream,
almond extract, and egg. Mix just until blended. Add the cherries
and only pulse a couple of times.
Turn out onto a lightly floured surface and proceed to knead to incorporate
the cherries more and acquire a smoother texture - about 8 turns.
Pat dough into a 6 -7 inch circle and place on greased baking sheet.
Brush on milk.
Using a sharp knife, cut into 6 wedges and separate them slightly. Bake for about 15 minutes - until lightly browned.
Prepare glaze by adding the first 2 ingredients in a sauce pan and cook
on medium heat until hot, then mix cornstarch with a little water for a
slurry and whisk into the glaze ingredients to thicken. Turn off heat
and add in the lemon extract and whisk well.
Plate and drizzle with lemon glaze. Serve warm. Enjoy!
