By France Morissette, The Restless Palatte
2 cups flour (I used half sprouted spelt and half whole wheat pastry flour)
1/4 teaspoon baking soda
3 teaspoons baking powder
1/2 teasponn salt
2 tablespoons coconut sugar (or dry sweetener of choice)
1/4 cup olive oil
1 cup plain Greek yogurt
1 cup pitted sour cherries
2 dozen shelled pistachios, chopped (about 3 tablespoons)
Cream or 1 beaten egg with 1 tablepsoon of water
1. Preheat oven to 375 degrees F. In a large bowl mix flour, baking soda, baking powder, salt, and sugar.
2. In a separate bowl whisk together oil, and yogurt. Add the yogurt mixture to the flour mixture. Mix to combine.
3. Place dough on a well floured surface. Knead lightly to to incorporate all the flour, then mix in the cherries. Make a nice ball, being careful no to over handle the dough or the dough will be tough and pink. Flatten out the dough using your hand and make an 8 inch circle. Cut into 6 wedges. Brush with cream or beaten egg. Sprinkle with nuts and press them down lightly into the scones so they stick.
4. Transfer the scones to a baking sheet sprinkled with flour or cornmeal. Bake for 20-25 minutes, until golden brown.
Cardamom honey butter
1/4 cup of unsalted butter, room temperature
1 tablespoon honey
1/2 teaspoon cardamom
In a small bowl, mix butter, honey and cardamom to combine.
Recipe Notes: If you want to skip the cardamom honey butter and would like another creative option, 2 tablespoons of fresh chopped sage into the flour mixture would be a wonderful addition.
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