Fruit Basket Scones

1 Cup All Purpose Flour

1/4 Cup Almond Meal

2 Tablespoons Granulated Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1/4 Cup Non-Dairy Margarine

1/2 - 2/3 Cup Mixed Dried or Candied Fruits, Chopped into Raisin-Sized Pieces if Necessary

3 - 5 Tablespoons Plain Non-Dairy Milk

1 Tablespoon Lemon Juice

1/2 Teaspoon Almond Extract

1/4 Cup Sliced Almonds

Preheat your oven to 375 degrees and line a baking sheet with a piece of parchment paper or a silpat.

Mix the flour, almond meal, sugar, baking powder, and salt together in a large bowl until thoroughly blended. Cut the margarine into tablespoon-sized pieces before dropping them into the dry goods. Using a pastry cutter or two forks, cut in the margarine until you have coarse crumbs with chunks of margarine no larger than the size of a lentil. Add in the dried or candied fruits of your choice, tossing to coat with flour before drizzling in 3 tablespoons of non-dairy milk along with the lemon juice and almond extract. Mix thoroughly, using your hands to bring the dough together if necessary, and slowly incorporate additional non-dairy milk if the mixture is still to dry to form a cohesive ball.

Gather up the dough into a big round and place it on your prepared baking sheet. Pat it out into an even round about 1/2-inch in thickness. Use a very sharp knife to slice it into four equal wedges, and then sprinkle them with slice almonds. Press down gently to make sure the nuts adhere to the tops of the scones.

Bake for 18 - 20 minutes, until golden brown all over. Serve warm or cool on a wire rack for later. Place in an air-tight container or wrap tightly in plastic and store in the fridge for up to 3 days.

Makes 4 Scones

©Hannah Kaminsky http://www.BitterSweetBlog.com