• 1 cup dried cherries
• 2 ½ cups whole wheat pastry flour
• 1 tbsp baking powder
• ¼ tsp Celtic Sea Salt® Brand Fine Ground salt
• ¾ cup ghee* or unsalted butter
• 15 - 30 drops Stevia**, depending on sweetness desired
• ½ cup Selina Naturally® Organic Roasted Almonds, chopped
• 1 egg, beaten
• 4 tbsp soy milk or cow milk
1.Preheat oven to 400 degrees.
2.Boil one cup of water and pour over cherries. Set aside.
3.In a medium sized bowl, whisk together the flour, baking powder and Celtic Sea Salt®.
4.Using a pastry cutter, cut in the ghee* or butter until the mixture resembles coarse meal.
6.Drain cherries and add to the mixture. Mix well.
7.Combine the egg, milk, and stevia**, then add.
8.Stir until dough begins to hold together.
9.Turn out onto lightly floured surface and knead 6-8 times.
10.Roll dough to a thickness of 1 inch.
11.Cut into shapes with a 2-inch cookie or biscuit cutter.
12.Place the scones on the prepared baking sheet and bake for 15 minutes or until just beginning to brown.
13.Transfer to a wire rack to cool.
*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.
**Fifteen drops of stevia produces a very lightly sweet scone; add up to 45 drops for sweeter scones.
Makes 12 servings.