I didn’t realize that tart, dried cherries taste really good in scones. I’ve been cognizant of a bag of dried, tart cherries sitting in my pantry that I bought at Trader Joe’s quite a while ago, occasionally throwing them in salads. But now they are making a play in my scone recipe.
I guess I could have gone shopping for currants, or some other standard scone supporting ingredient, but I like to use up what I have on hand (it makes me feel green).
In any case, these are good. And I’ll have to confess that I added chocolate chips to half the batch just to see how the combo would fair. Quite decadent.
Apparently cherries have powerful pain relief properties for runners and other athletes. Since I just started trail running again (light trail running that is, with my dog, who stops to sniff quite often) these will come in handy.
Tip This recipe was inspired by a recipe in a wonderful cookbook by Kendall Conrad.
- 3 cups of almond flour
- 1 teaspoon of baking soda
- 1/2 cup of yogurt (dripped or Greek yogurt is ideal)
- 1 1/2 to 2 tablespoons of honey (or other sweetener)
- about 1 cup of tart cherries (the more the better)
- Preheat oven to 325 degrees F.
- Using a mixer, or blending very well, mix the first four ingredients together. The batter will be very thick.
- Next, hand mix in cherries into the batter.
- Prepare a baking sheet with parchment paper (or non-stick mat) and place heaping
spoons of the scones on the baking sheet (about 2 1/2 inches in
- Bake for approximately 20 minutes, or until golden brown on the peaks. If I have time, I turn the oven off and leave them in the oven for another 5 minutes or so to harden a bit more on the outside.