Cranberry Cherry Scones

After a morning of playing in the snow, the boys bumbled into the house for warm scones before settling down for a day of studying. I had pulled them from the freezer last night and simply put them in the oven this morning. They made for a trouble free cozy breakfast. Here is the recipe incase you want to make them too. I used dried cranberries and cherries but you can add any kind of dried, fresh or frozen berries that you please. I also made the recipe dairy free, but you can use butter and milk if that's what you have on hand.

2 cups unbleached white flour
1/4 cup wheat germ
3 tblsp sugar
1 tblsp baking powder
1/4 tsp salt
6 tblsp coconut oil
1 beaten egg
1/2 cup coconut milk or coconut cream
1/4 to a half cup dried or fresh berries, cherries or the like
For glaze an additional tablespoon of coconut milk and 2 tsp sugar are needed.

Combine flour, wheat germ, sugar, baking powder and salt. Cut in coconut oil or butter. Combine egg and coconut milk. Stir just till moistened. Add the berries. Turn dough onto a floured surface and knead just till nearly smooth. If you are going to freeze the dough, shape it into a disk, put it inside double freezer bags and lable it with the name, oven temp and baking time. I like to make a double batch and freeze it for those wintery mornings when I don't want to spend time baking but I want to eat fresh scones.
If you freeze them, put them in the fridge the night before and let them sit on the counter for 1/2 hour before rolling.
Roll out your dough until it is 1/2 inch thick. Cut into twelve wedges or squares. Place on an ungreased cookie sheet. Brush the scones with coconut milk and sprinkle with sugar. Bake for 12 minutes at 400 degrees.