lemon cherry scones

lemoncherryscone.jpg

This week at the farmers market I couldn't resist a pit stop (pun intended), to grab a bag of BC cherries (so fresh so delicious). But what to do with these cherries (other than eat half the bag on my way home...)?! For some reason scones popped into mind. To be honest, I cant remember the last time I had a scone, but I had a craving & what better way to satisfy a craving then to make a healthier version or a traditional morning favourite. Since i'd never made scones before, I took some inspiration from the lovely fraiche nutrition, but put my wellthy spin on it! Hope you LOVE!


what you'll need:

  • 1 egg

  • 3/4 cup almond milk

  • 2 cups spelt flour

  • 1/4 cup raw honey

  • grated zest of 1 lemon

  • juice of 1 lemon

  • 4 tsp. baking powder

  • 1/2 tsp. salt

  • 1/3 cup butter (cold, cut into cubes)

  • 1 cup fresh cherries, pitted

  • 2 tbsp cornstarch 

the steps: 

 

  1. Preheat the oven to 475 & grease a cookie sheet or line one with parchment paper.

  2. Crack the egg into a 1-cup glass measure. Add milk until you hit the 3/4 cup mark & mix well.

  3. In a large mixing bowl, sift the spelt flour, baking powder & salt.  Mix in lemon zest, lemon juice & honey.

  4. In a separate small bowl, toss pitted cherries in cornstarch.

  5. Lightly mix in the butter with your fingers & stir in the cherries.

  6. Stir in the milk mixture, taking care not to overwork the dough.

  7. Transfer dough onto the baking sheet & spread evenly, until it's approximately 1 inch thickness. 

  8. Bake for 10-12 minutes until nicely browned.

  9. Remove from heat, allow to cool, & then slice into desired size.