My all-time favorite scones, with or without the glaze! Bursting with gorgeous sweet cherries and laced with layers of almond. Almond milk, almond flour, almond extract, and sliced almonds. These are perfect, enjoy.
Makes 12 regular scones or 24 mini scones
For the scones:
1 ¼ cup unsweetened almond milk
(or your favorite non-dairy milk)
1 tablespo0n lemon juice
2 cups all-purpose flour
1 cup almond flour
½ cup granulated sugar
2 tablespoons baking powder
½ teaspoon salt
½ cup refined coconut oil
1 ½ teaspoons almond extract
2 cups fresh cherries, chopped (size of blueberries)
2 heaping tablespoons sliced almonds (for topping)
For the Glaze:
2 cups powdered sugar
2 tablespoons cherry juice
1 tablespoon refined coconut oil, melted
½ teaspoon almond extract
Make the Scones: Preheat the oven to 375. Lightly grease a large rimmed baking sheet.
In a measuring cup, whisk together the milk and lemon juice and set aside to curdle.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the coconut oil in small clumps, then use your fingertips or pastry cutter to cut it into the flour until the flour texture becomes pebble-like.
Create a well in the center, add the milk mixture and almond extract. Mix with a wooden spoon until about half of the flour is incorporated. Fold in the cherries and mix until all ingredients are just moistened, be sure not to overmix.
Place a piece of parchment paper on the counter. Divide the dough into two blobs. Shape each blob into a disk, roughly 8 inches in diameter. Using a sharp knife, cut one disk in half. Then cut each of those halves into six even slices, so that you can have 12 cute triangles for mini scones. Transfer the triangles to a baking sheet, then repeat with the other blob of dough.
Bake until the tops are lightly browned and firm to the touch, 22 to 26 minutes.
Make the Glaze: While the scones are baking, sift the powdered sugar into a large bowl. Add the cherry juice, coconut oil, and almond extract and stir vigorously until a thick and smooth but pourable icing forms. If it seems too thick, add hot water by the tablespoon until desired consistency is achieved.
When the scones are done, transfer them to a cooling rack, allow to cool, and then sprinkle with sliced almonds and drizzle with glaze. Serve immediately.