Cherry Chocolate Scones

from Lorna Turley

#1 - Combine in a bowl:

1 c. flour

1/4 c. sugar

1/2 c. splenda

4 tsp. baking powder

1/4 tsp. salt

1/2 c. chopped dried cherries  (or chopped fresh cherries, but decrease the canned milk down to 1/3 c.)

1/2 c. chopped chocolate chips

#2 - Cut together - then add to the other ingredients in your bowl (I use a food processor):

6 Tlbs. Smart Balance (The kind for baking) OR  6 Tlbs. Butter  OR 3 Tlbs. of each

3/4 c. flour

#3 Whirl in empty food processor, then add to everything else and stir until it is just barely mixed:

1/2 c. cream (I use canned milk)

1 egg

1 tsp. almond flavoring

1 tsp. butter flavoring  (It is a yellow liquid by the vanilla at Walmart and sells for $3.  I use it to make the scones taste extra buttery without adding more fat.)

#4 - Roll out onto parchment paper and cut into 8 equal triangles. 

#5 - Sprinkle with turbinado sugar and sliced almonds.

#6 - Bake on lightly greased pan (or parchment paper lined pan) at 375' for 15-18 minutes. 

#7 - When they are cool, you can drizzle with a glaze (1 tsp. almond flavor, 1/2 c. powdered sugar and a few drops of hot water) OR melted chocolate.

#8 - If we eat our scones the next day, I don't let them brown quite as much so we can heat them in our toaster oven right before serving.