Sharing tea is always a special, especially when accompanied by some scrumptious scones. Whether you’re celebrating your mom, grandma, aunt or another influential woman in your life, here’s a quick recipe to spice up your scone game. So why not whip up a batch of these for a special Mother’s Day treat? 🙂
I had scones on the mind a couple days ago, when I found some dried cherries in the pantry, just begging to be used. Adding some almonds for complementary flavor and crunch, I whipped up this quick and easy snack. They’re even quicker if you just keep the leftovers on hand in your freezer.
Scones are not only great to eat leisurely with tea, they’re handy to have as a quick breakfast.
Some tips before we get started:
To speed up the prep and clean-up, I toast the nuts and chop them in the food processor before doing anything else and don’t forget to weigh the dry ingredients and use an instant read thermometer to know when they’re done.
Allergen-free Cherry Almond Scones
Yield: 18 scones
Prep time: 15 minutes
Bake time: 15 to 20 minutes
- 285 grams or 2 cups Pamela’s Bread Mix, well shaken before measuring
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- 5 tablespoons or 70 grams of coconut oil, cut into small pieces. (Do not melt the coconut oil) or cold butter if you can eat dairy
- 2/3 cup So Do Delicious cultured coconut milk or buttermilk if you can eat dairy
- 1/3 cup almond milk or milk if you can eat dairy
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 ½ teaspoons EnerG egg replacer mixed into 2 tablespoons of hot water or 1 egg if you can eat eggs
- ½ cup almonds toasted and chopped (see my note above)
- 1 ½ cups dried cherries
- Slivered almonds, optional
- Preheat oven to 400 degrees
- Oil cookie sheet. Line with parchment paper.
- Chop the toasted nuts in the food processor and then set aside in a bowl.
- Combine dry ingredients in bowl of food processor with chopping blade attached. Pulse briefly to mix well.
- Add coconut oil to food processor and pulse until mixture is texture of corn meal, like coarse crumbs.
- Combine cultured coconut milk, almond milk, extracts and egg replacer mixed with the water in small bowl.
- Pour into food processor and process until blended.
- Add nuts and cherries and process until they are mixed in.
- Using scoop, place mounds of dough on cookie sheet 2 inches apart. With wet fingers, shape scones. I flatten them for even baking.
- If desired sprinkle with slivered almonds and press the nuts gently onto the scones.
- Place pan on lowest rack in your oven.
- Bake until browned, about 15 to 20 minutes, Check at 15 minutes using an instant read thermometer. Bake them until their internal temperature is 200 degrees.
- Remove scones to cooling rack and cool to room temperature before gobbling them up or freezing them in a freezer zip-lock bag.
pssst… May the fourth be with you today 😉