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Delicious Cherry Scones

This batter can be made ahead of time & frozen until ready to use. Simply follow the recipe, shape scones as directed & freeze them on a cookie sheet lined with wax paper. Once frozen, transfer them to an airtight container or ziplock bag & store in freezer for up to one month.

YIELDS: 12 to 16 scones

2 1/2 cup Organic unbleached flour
3/4 cup Organic protein powder
3/4 cup Sprout Revolution™ Sprouted Flax Powder
1 cup Organic sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Butter, cut into 1/4 inch cubes
1 cup Dried cherries (or any other dried fruit)
1-1 1/2 cups Organic buttermilk, soy milk or plain yogurt
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
2 Organic eggs, lightly beaten

Directions:  Preheat oven to 425°. Lightly grease a cookie sheet.

In the large bowl of a mixer, combine the dry ingredients. Slowly mix in the cold butter until a fine meal forms. Add the dried cherries. Stir just until combined. Mix the liquids together and incorporate into the dry ingredients. Be careful not to over mix or the scones will be tough. Form into 2" balls and slightly flatten to about 1" thick. Bake in preheated oven for 12 to 15 minutes or until golden brown and a toothpick inserted in the center of the scones comes out clean. Remove scones from oven and allow to cool for 15 minutes on the cookie sheet before transferring to a cooling rack. Serve warm.