I made these Breakfast Cherry Scones with Almonds this morning and my entire house smells like almonds, so yummy! I love making these and storing them in the fridge for quick on the run breakfasts, they also freeze well. Some of my blog readers can not have nuts in their diets, I recommend using low-fat Buttermilk in place of the Almond milk, and just remove the nuts all together.
You can make these scones so many ways, try with dried blueberries and lemon zest in the scone and use the juice of the lemon in the glaze.
You can toss some (not too many now) semi sweet mini chocolate chips in instead of the nuts and cut them into 8ths instead of 6ths to help distribute the calories. Get creative and have some fun making this your own, and check out the Lemon Cranberry version in Pretty Delicious this is where I started on the road to making awesome scones.
Makes 12 Breakfast Cherry Scones with Almonds.
- 3 cups unbleached organic flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp unsalted butter
- ¾ cup almond milk
- ½ cup unsweetened apple sauce
- ¾ cup chopped dried cherries
- ½ cup slivered almonds
- ¾ cup powdered sugar
- 1 tsp REAL almond extract
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as pees.
In a separate bowl whisk together the almond milk and apple sauce, pour ½ of into the flour mix and mix together. Then add the rest and the cherries and almonds and mix gently and only until it is all Incorporated, do not over mix it will make them tough.
Put some flour down on a clean surface, split the mix in two and put the dough balls onto the floured surface. Squish and mold them into two round discs, now take out your pizza cutter and cut each into 6 slices, just like you are cutting a pizza or a pie.
Arrange on the baking sheet, you can get them close together as they don’t really spread but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes then transfer to a wire rack. I like to take the parchment paper I used on the baking sheet to help catch any glaze spill, so place it under the wire rack.
Time for the glaze, sift the powdered sugar into a small bowl, add the almond extract and 1 tbsp of warm water (more if it does not run well) mix with a fork, then summon your inner Jackson Pollock and drizzle the glaze on the scones. STOP, wait a few minutes and drizzle some more, stop again and repeat. If you put it all on at once you will end up with a pool of glaze below and no one wants to waste sugar glaze… right!?
Now pour yourself a nice cup of tea, put on your fancy hat and white gloves and enjoy these delicious over-sized cookies… pinkie’s up!
These are great if you have a sweet tooth like me, I have one in the morning and I feel like I have already splurged for the day and it makes it easier to stay on track. These are not just a sugar fix, they are full of protein, vitamin E and calcium.