This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.
Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.
These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.
What’s your favorite way to eat and enjoy cherries?
Fresh Cherry and Almond Scones
Yield: Makes 8 scones
2 cups whole-wheat pastry flour
1/4 cup date sugar, I use Aunt Patty’s
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
4 tbsp Earth Balance Coconut Spread
1/4 cup raw almonds, chopped
1/2 cup fresh cherries, chopped
3/4 cup plain dairy-free yogurt
1 tsp almond extract
1 tsp pure vanilla extract
2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)
1 tbsp date sugar for topping
1/2 tsp cinnamon for topping
Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.
Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.
In a large bowl, sift together flour, baking powder, baking soda and cinnamon.
In a small bowl, stir together yogurt, almond extract and almond extract.
Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.
Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.
Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.
Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.
Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.
Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.
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