Scones with Dried Cherries

Adapted from Julie Greenlee’s Buttermilk Scone Recipe

These scones are soft, moist, and just the perfect slight sweetness for breakfast with coffee for dessert with tea. I use this recipe as a base for all my scones and then add different flavorings (dried fruit, fresh fruit, nuts, spices, etc…). These are also a great gift for the holiday season and a welcoming change from traditional cookies and such.

3 cups. flour
1/3 c. sugar, plus an extra pinch for good measure:)
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1/2 c. + 1 T. unsalted butter, cold
1 cup dried cherries (or any other dried or fresh fruit that you have:))
1 c. almond milk, soured with 1 t. vinegar

Glaze: 2 T. almond milk mixed with 2 T. cinnamon sugar

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with a fork until mixture is crumbly. Add dried cherries and stir, coating with flour. Pour in the milk and mix with a wooden spoon to combine. Form dough into a circle. Roll or press down so the circle is about 1 1/2 inches flat. Cut the scones into pie piece wedges, but don’t separate. Bake for 15-20 minutes or until done in the center and light brown on the outside (time differs based on the thickness of the scone). Brush with glaze.



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