2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 Tablespoon turbinado sugar
1/2 cup cherries
1/2 cup Earth balance
1/4-1/2 cup almond milk
Mix dry ingredients, cut in margarine, throw in almond paste, mix fairly well, add 1/4th cup of almond milk and mix very well (I used a mixer the idea is there is less flour/gluten and more stuff in the way, so you want to agitate it.). If after being mixed it is too dry then add more almond milk. Then add cherries. Bake at 400-450 until done, about 15 minutes. Notes: I added to much like to start so then added an extra 1/4th cup flour with baking powder and sugar to match turned our really well. Also the scones don’t brown as much with the almonds as the normal recipe so don’t burn them.