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Cherry Almond Scones

February 07, 2020

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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!