Gluten Free Cherry Scones -

5 from 1 vote

Gluten Free Cherry Scones

Buttery and sweet gluten free cherry scones are absolutely crammed with juicy, fresh cherries! Add a few cozy spices and they'll be just what you want for afternoon tea.

Prep Time10

Cook Time25

Resting time30

Total Time1 5

Course: Breakfast

Cuisine: British

Diet: Gluten Free

Servings: scones

Calories: 216kcal

Author: Nicole Spiridakis

Ingredients

2 ¾ cups oat flour (330 grams)
⅓ cup granulated sugar
½ teaspoon fine sea salt
1 tablespoon baking powder
8 tablespoons unsalted butter, cold
2 large eggs
½-⅔ cup heavy cream, or whole milk
1 cup fresh cherries, pitted and halved

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder, ginger, and pinch of cardamom if using.
Work in the butter just until the mixture is very crumbly. Stir in the cherries.
In a small bowl bowl, whisk together the eggs and milk. Add the liquid ingredients to the dry ingredients. Stir together to combine and a dough forms.
Line a baking sheet with parchment and sprinkle it with oat flour.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about ¾" thick. Slice each circle into 6 wedges.
Brush each circle with cream, and sprinkle with sugar if you like.
Carefully pull the wedges away from the center to separate them just a bit; there should be about ½" space between them at their outer edges.
Place the pan of scones in the freezer for 30 minutes and preheat the oven to 425°F.
Bake the scones in the upper part of your oven for 20-25 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Notes

recipe adapted from King Arthur Flour

How to tell they're done: When you separate the scones they should look baked all the way through with no wet edges.

Make them refined sugar-free: Use coconut sugar or maple sugar for the granulated sugar.

Add brown sugar: Or, use light or dark brown sugar in place of the granulated sugar for a richer taste.

Make them sweeter: One more note about sugar - these are lightly sweet scones. If you like your scones less sweet, use less sugar. Or, if you like them sweeter, feel free to add a bit more.

Make them dairy-free: Swap very cold coconut oil or your favorite non-dairy butter for the butter. Switch the whole milk for non-dairy milk.

Freeze: To make scones ahead of time and save them until you wish to bake them, place the scones after they've rested in the freezer in a in a zip-top plastic bag, then store them in the freezer for up to 1 month. You can bake them directly from the freezer, but may need a couple of extra minutes of baking time.

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