Cherry Almond Scones
1/2 tsp baking soda
1 -2 Tbsp (to taste) coconut sugar, or granulated sweetener of choice
3/4 cup dried cherries, roughly chopped if very large
2 large eggs
1/2 cup butter, vegan butter or coconut oil, melted and slightly cooled
1/2 teaspoon apple cider vinegar
1/4 teaspoon almond extract (see note)
- Preheat the oven to 400°F. Line a cookie sheet with parchment or a nonstick pad and set aside
- In a large mixing bowl, stir together the pancake and waffle mix, baking soda, sweetener and dried cherries. Set aside
- In another bowl, whisk together the remaining ingredients (eggs, butter, apple cider vinegar, and extract)
- Pour the wet mixture into the dry and stir until well combined
- Use an ice cream scoop to portion the dough into 10 balls of dough and place them in two evenly spaced rows on the prepared cookie sheet
- Bake for 11-14 minutes, until the tops are lightly golden. Transfer to a rack to cool slightly before serving, or cool completely before storing
- Dried cherries can be really expensive, so feel free to substitute dried cranberries, dates (chopped) or another dried fruit instead.
- If almond is not your thing, you can replace the almond extract with vanilla extract, which will be much more subtle and mostly serve to enhance the other flavors.
- Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Note that the texture is best on the first day.
You can find more amazing recipes by Nora on her blog, A Clean Bake.