Cherry Almond Scones
|1||cup dried tart cherries|
|6||bags Earl Grey tea or 2 tablespoons loose-leaf tea|
|2½||cups all-purpose flour|
|3||tablespoons Stevia In The Raw® Bakers Bag|
|2½||teaspoons baking powder|
|½||teaspoon fine sea salt|
|¾||cup sliced toasted almonds, divided|
|¾||cup heavy cream|
|Finely grated zest of 1 orange|
|½||teaspoon almond extract|
|2||tablespoons unsalted butter, melted|
|¼||cup powdered sugar|
Preheat oven to 425℉. Line a large baking sheet with parchment.
Place cherries in a small bowl. In a small saucepan bring 1 cup water to a boil. Remove from heat, place tea bags in water, and steep for 10 minutes. Discard tea bags and pour brewed tea over cherries. Let sit until completely cooled, about 30 minutes. Drain cherries and pat dry. Set aside.
In a medium bowl whisk together flour, Stevia In The Raw®, baking powder, and salt. Stir in ½ cup almonds. In a second small bowl whisk together cream, egg, orange zest, vanilla, and almond extract. Stir cream mixture and cherries into flour mixture, mixing gently until flour is moistened and dough holds together. Transfer dough to countertop and shape into a ¾” thick round. Use a 2” round cutter to cut out dough.
Place scones on baking sheet, brush with butter, and sprinkle with remaining ¼ cup almonds, pressing almonds down gently. Bake until risen and golden brown, about 20 minutes. Cool briefly on pan. Dust scones lightly with powdered sugar.
Per serving (1 scone): 370 calories, 16g fat (7g saturated fat, 0g trans fat), 50g carbohydrates, 9g protein, 3g dietary fiber, 330mg sodium, 16g sugar