By Mary Warrington, The Kitchen Paper
Almond cherry scones (with coconut sugar)
3 cups all-purpose flour
1/3 cup coconut sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1/8 teaspoon almond extract
2/3 cup halved or chopped fresh cherries tossed in 1 teaspoon coconut sugar
1. Preheat the oven to 400 degrees F.
2. Whisk together (or pulse in a food processor) the flour, sugar, baking powder, baking soda, and salt.
3. Add the butter cubes and pulse or cut into the flour mixture.
4. In a separate bowl, whisk together the egg, buttermilk, and almond extract before adding it to the dry ingredients. Pulse or knead until just coming together.
5. Turn the dough out onto your countertop and press it into a large rectangle about 1/2-inch thick. Press most of the cherries into half of the dough, then fold the other half over it and press so there is no visible seam. Press the remaining cherries into the top of the dough. Cut into 9 equal pieces and place on a parchment-lined baking sheet.
6. Bake for 16-18 minutes, or until the tops are turning golden.
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