Preheat oven to 400F. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry blender or a couple of knives, cut the butter spread into the flour mixture until well incorporated and no chunks of coconut spread/butter remain. Stir in cherries, pistachios, and chocolate chips if using. Add vanilla and almond extract to the milk. Stir milk into the flour mixture with a wooden spoon or spatula. The dough will be dry but if you cannot get all of the dry ingredients incorporated add a tablespoon more milk, you do not want the mixture to be wet. Form dough into 5 equal balls and flatten into a disc about 1/2 – 3/4-inch thick. Using a little flour on the surface if too much milk was added. Cut each disk into quarters and arrange on non stick baking/cookie sheet or line a baking sheet with a silpat mat or parchment paper. Bake for 12-14 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
In a large bowl, whisk together sugar and milk. Pour or drizzle over scones, waiting until the scones are cooled if you want a thicker layer of white glaze. Enjoy!
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.2mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 64.9mg||2 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.2g|
|Protein 0.6g||1 %|
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Calories per serving: 69
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