1/4 c. wheat germ or quick cooking rolled oats
1/2 c. dried cherries
2 tsp. Davis Baking Powder
1/2 c. almonds, slivered
1/2 tsp. cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, cold and cut into bits
1/2 c. agave syrup
1/3 c. heavy cream, plus additional for glazing
1 2/3 c. all-purpose flour
zest of one orange
Use the thin sliced “slivered” almonds for the crunch and dried cherries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side. Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup. Sift together the flour, wheat germ or rolled oats, Davis Baking Powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center. In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cherries. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky. Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream to help the almonds adhere. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Firmly press the slivered almonds against the scones. Bake until the edges of the scones and the almonds are lightly browned, about 15 to 18 minutes .
1/4 c. wheat germ or quick cooking rolled oats
1/2 c. dried cherries
2 tsp. Davis Baking Powder
1/2 c. almonds, slivered
1/2 tsp. cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, cold and cut into bits
1/2 c. agave syrup
1/3 c. heavy cream, plus additional for glazing
1 2/3 c. all-purpose flour
zest of one orange
Use the thin sliced “slivered” almonds for the crunch and dried cherries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side. Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup. Sift together the flour, wheat germ or rolled oats, Davis Baking Powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center. In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cherries. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky. Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream to help the almonds adhere. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Firmly press the slivered almonds against the scones. Bake until the edges of the scones and the almonds are lightly browned, about 15 to 18 minutes .
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.