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Cherry Almond Scones
February 07, 2020
1½ cups whole wheat flour
½ cup almond flour
½ cup sugar
½ tsp baking soda
2 tsp baking powder
½ cup butter, cold
2 cups Epigamia Vanilla Bean Greek Yogurt
¼ cup milk
1 cup fresh cherries, pitted and chopped
½ cup sliced almonds
1Preheat oven to 375F (180 C).
2Mix the wheat flour, almond flour, sugar, baking soda, and baking powder in a large bowl.
3Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
4Whisk together 1½ cup Epigamia Vanilla Bean Greek Yogurt, and milk.
5Transfer the dough to a lightly floured surface, and gently and quickly knead.
6Pat the dough into a flat disk about 2 inches thick and cut into triangles.
7Transfer the scones to a parchment-lined or lightly greased baking sheet.
8Bake in the oven for 25 minutes, or until light golden brown.
9Remove from the oven and cool on a wire rack.
10Serve topped with some more Epigamia Vanilla Bean Greek Yogurt!