When we're healthy, we're happy.
When we're healthy, we're happy.
Cherry Scones (Gluten-free)
Prep Time
45 Minutes
Prep Notes
Food processor
Scone pan or baking sheet (lined with parchment paper)
Wire rack for cooling
Cooking Time
12 - 15 minutes
Yields
10 scones
Ingredients
2 cups gluten-free flour (can be grain-free)
1/4 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold and cut into bits
1 large egg
1/2 cup heavy cream
1 teaspoon vanilla
1/3 - 1/2 cup chopped dried tart cherries
Directions
1. Preheat oven to 425 degrees F.
2. Grease scone pan with butter. If using baking sheet, grease it with butter or line it with parchment paper.
3. In the work bowl of food processor, add flour, sugar, baking powder, and salt and pulse a couple of times to mix.
4. Add the cold butter, and pulse until mixture resembles crumbs.
5. In a small bowl, whisk together egg, cream, and vanilla. Add in a stream to mixture in food processor and pulse until just combined. If too dry, add a little more cream 1 teaspoon at a time.
6. Turn out mixture into a large bowl or counter top and manually mix in the tart cherries.
7. Option 1: Put dough into forms of scone pan and bake in hot oven for 12 - 15 minutes.
7. Option 2: Form dough into circle and cut into even wedges or circles. Put each circle or wedge on prepared baking sheet and bake in hot oven for 12 - 15 minutes.