I had a lot of cherries that I wanted to use before they went bad. I decided to try added them to scones, and it turned out good. I used olive oil in this recipe. Usually I use butter in baked goods, and you can substitute, but I’m trying to use more good fats and less saturated. I recently saw in a Mediterranean cookbook that olive oil is used in cakes and cookies. I decided it give it a try. While the buttery taste was not there (obviously), the texture was really nice. The scones were soft and moist and seemed a little lighter than ones I have made with butter.
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup honey
1/3 cup olive oil
1 tbsp pure vanilla
1/2 cup chopped fresh red cherries
Preheat oven to 350 degrees.
In a large mixing bowl sift almond flour, baking soda, and salt. In a small bowl whisk honey, oil, eggs and vanilla. Stir the wet mixture into the flour mixture. Stir until combined, but do not over mix. Fold in cherries.
Line a cookie sheet with parchment paper.
Drop by large spoonfuls onto the baking sheet – about a fourth cup of dough.
Bake for 13 – 17 minutes until toothpick inserted in center comes out clean.
|Cherry Vanilla Scones|