SUGAR FREE DRIED CHERRY SCONES
There is one fruit that always reminds me of summer, cherries! They are my go to fruit when I’m out on the lake, or hanging out by a pool. And lately, with the weather warming up, I am reminded that much more of how much I want it to be summer! I had to make something that would bring together the warm weather and that summery fruit I love, but also keeping it sugar free. So I decided to make sugar free, dried cherry scones! It’s putting all of my favorite things in a flakey, buttery crust while staying low in calories thanks to Xylitol and Erythritol.
What I love about these scones is that you get to make your own dough. Now I know that may sound like we are making things more difficult, but we are keeping things simple while being able to know exactly what we are putting into the dough. Plus, it only takes 10-12 minutes to bake. You are getting a treat made entirely from scratch, but isn’t time consuming.
These scones are so yummy and bring out that fruity, cherry flavor that you crave in those summer months. With the sun creeping in through the windows recently, you really feel like it could be July, and then add some of these scones, a boat and a lake and you’re set for summer!
1/2 c snipped dried sweet cherries
2 c flour
3 Tbsp Lite and Sweet
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 c butter, cold and cubed
1 tsp orange peel, finely shredded
1 egg yolk, beaten
8 oz sour cream
Preheat oven 400
In small bowl place cherries and pour boiling water over fruit and let stand for 5 minutes; drain well
In large bowl combine flour, Lite&Sweet, baking powder, salt and baking soda. Using a pastry blender, cut in butter until crumbly. Add cherries and orange peel; toss to coat. Make well in center of mixture.
In a small bowl combine egg and sour cream; add to dry ingredients, and using a fork stir until combined (mixture may seem to be dry)
Turn dough onto a lightly floured surface and knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 7 inch circle and cut into 12 wedges.
Place wedges 1 inch apart on un greased baking sheet, bake for 10 to 12 minutes until lightly browned. cool on wire rack for 10 minutes and drizzle with orange glaze. Enjoy
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