Toasted Almond Cherry Scones with Stevia

Ghee is wonderful to bake with but is semi-solid at room temperature. In order to make scones, refrigerate the ¾ cup ghee for 4 hours before making this recipe, or use cold butter instead.

Preheat oven to 400 degrees. Boil one cup of water and pour over cherries. Set aside. In a medium sized bowl, whisk together the flour, baking powder and Celtic Sea Salt® Brand. Using a pastry cutter, cut in the ghee or butter until the mixture resembles coarse meal. Add almonds. Drain cherries and add to the mixture. Mix well. Combine the egg, milk, and stevia, then add. Fifteen drops of stevia produces a very lightly sweet scone, add up to 45 drops for sweeter scones. Stir until dough begins to hold together. Turn out onto lightly floured surface and knead 6-8 times. Roll dough to a thickness of 1 inch. Cut into shapes with a 2-inch cookie or biscuit cutter. Place the scones on the prepared baking sheet and bake for 15 minutes or until just beginning to brown. Transfer to a wire rack to cool. yields 12

Recipe created by Sabrina Marie Thomas