A good friend of mine, Portia Little, wrote a whole blog on these scones at Examiner.com and that is where I got the recipe. She used dairy products. I actually only used 1/2 sour cream and 1/2 plain Greek yogurt for the sour cream and I substituted egg replacer and water for the egg. Trevor is allergic to egg whites (???) and I have been doing a lot of baking with the Egg Replacer (Ener-G dried egg replacer - I think it is made from potato starch??) and it works very well. I also used Stevia for the sugar as he is supposed to be eating less sugar-y things because of his braces. These were not very sweet, even with the sanding sugar I used on the top.
¼ cup sliced almonds*
1 tbsp sugar
2.5 cups all purpose flour
1/2 cup Stevia**
2 tsp baking powder
½ tsp salt
1/2 cup unsalted butter, softened
3/4 cup sour cream
1.5 tsp Ener-G Egg Replacer, mixed with
2 tbsp water***
1/2 tsp almond extract****
2/3 cup dried cherries
Preheat oven to 375 degrees F. Combine topping ingredients; set aside.
For scones, in bowl of standing mixer, combine flour, Stevia, baking powder, and salt. With beater attached, mix the butter into the flour mixture until mixture resembles coarse crumbs. In separate bowl, combine sour cream, egg replacer, and almond flavoring; stir into flour mixture and mix just until moistened. Mix in cherries.
On lightly floured work surface, knead dough about 8x. Divide dough in half; pat each half into a 7 inch circle. Place each circle on ungreased baking sheet (I lined 2 sheet pans with Silpat liners). Sprinkle topping over each circle. Score each circle into 8 wedges (if making 16 smaller ones) or 4 wedges each to make 8 larger scones. Bake 25-30 minutes until they are lightly browned. Cool 15 minutes on a wire rack. Cut scones apart. Serve 8 (either servings of 2 smaller or 1 larger).
*original calls for an almond topping. I omitted it and used some sanding sugar on top
**original called for sugar, I used granular Stevia
***supposed to be 1 large egg
****my son is allergic to nuts, so I used vanilla extract
Yield: 16 scones (small) or 8 medium sized
Source: Portia Little, Examiner.com 2/28/12
Posted by RisaG 3/24/12