Tuesday, January 17, 2012

Cherry Almond Scones


2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup milk
6 oz vanilla yogurt
2 tsp almond extract
1 cup sliced almonds
3/4 cup fresh bing cherries, pitted and halved

1.  Preheat oven to 400 .  Lightly grease a muffin pan.
2.  In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.  Create a well in the center and add the oil, milk, yogurt, and almond extract.  Mix with a wooden spoon until well combined.  Fold in 1/2 cup almonds and all the cherries.
3.  Fill muffin cups 3/4 full; press remaining slivered almonds into tops of muffins.  Bake 18 to 22 minutes or until knife inserted in center comes out clean.

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