Chocolate Cherry Scones
⅓ cup Anthony's Organic Extra Virgin Coconut Oil, softened ⅓ cup Anthony’s Organic Cane Sugar 1 egg ⅓ cup almond milk 1-¼ cup Anthony’s Buckwheat Flour ¼ teaspoon baking soda ¼ teaspoon salt 1 cup chopped pitted cherries ½ cup dark chocolate chunks
Preheat the oven to 350° F and grease a baking sheet. In a mixing bowl, cream together the coconut oil and sugar. Mix in egg and almond milk. Add the buckwheat flour, baking soda and salt and mix well. Fold in the cherries and chocolate. Form into a 2” thick circle on the baking sheet. Bake for about 25 minutes. Let cool and slice into scones.