This quick and delicious recipe works well for any dried fruit. Here I used dried cherries and toasted slivered almonds. I’ve also used a cup of dried wild blueberries that worked beautifully! If you’re like me and dairy doesn’t agree with you, almond milk (other other nut milks) works just as well as heavy cream. Makes 8.
2 c. gluten free or all-purpose flour
1/3 c. sugar
1 T. baking powder
1 T. lemon zest (optional)
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 T. cold butter, cut in chunks
3/4 c. dried cherries
1/4 c. toasted slivered almonds, roughly chopped
1-1/4 c. almond milk (or half ‘n half or heavy cream)
Preheat oven to 400-degrees. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt, and cinnamon. Add the butter to the flour mixture and rub with your fingers until a coarse meal forms and the butter is well distributed. Stir in the cherries and almonds. Add the almond milk and stir together just to incorporate; don’t overwork the dough. Turn out onto a lightly floured surface and form into a rectangle, about 12” by 3” by 1-1/4” high (a slightly flattened log shape). Cut the rectangle in half, then cut the pieces in half again, giving you four approx. 3” squares. Cut the squares in half on a diagonal to give you the classic triangle scone shape.
Place the scones on a parchment lined sheet pan and brush the tops with a little milk. Bake for 25 minutes.