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Celebrate the Royal Wedding with this Low-Guilt Cherry Almond Scones Recipe

The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw®. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

I don't know about you, but I am really excited about the Royal Wedding!  I am definitely celebrating the real life fairy tale on Saturday morning with a cup of tea (I'm an Earl Grey girl) and some scones.  You can too with this low-guilt Cherry Almond Scones recipe!

Ever since our time in Devon during our UK road trip last summer, I've been trying to learn the art of making scones (see my post on what I learned my first time making authentic British scones).  This week I tried making a lower-sugar scone recipe using Stevia In The Raw®: Cherry Almond Scones (see the full recipe below).  If you are looking for more low sugar recipes to celebrate the Royal Wedding, check out these other recipes from Stevia In The Raw® too: Banoffee Cake, Earl Grey Spiked Tea, Lemon Ginger Teacake.

I'm a big fan of substituting regular sugar for Stevia In The Raw® (a zero-calorie sweetener) for baking.  It works really well for baking, especially with the bulk-size Bakers Bag.  It measures cup for cup with sugar, so it is really easy to substitute, but with up to 700 calories saved for every cup of sugar replaced with Stevia In The Raw®!

I still need some practice with my scone-making (I rolled these ones out too thin), but the flavor and texture was perfect.

Are you going to watch the royal wedding?  Try these scones with some Earl Grey tea!

Cherry Almond Scones

Recipe source: Stevia In The RawⓇ | Prep Time: 55 MINUTES | Cook Time: 20 MINUTES | MAKES 8 SERVINGS
  • 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
  • 1 egg
  • Finely grated zest of 1 orange
  • 1 teaspoon vanilla
  • 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.
Nutrition Information:
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

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