Cherries are the ultimate in Summer fruit – sweet, tart, crisp, and easy to eat at the beach. Try as I may to ration out cherries for future days or future food projects, I almost always down them all in one sitting because they are Too good! Those who know me know I really struggle with self-control of my favorite foods. These days, those favorites are cherries, chocolate, and almonds. Lucky for you, I’ve married my favorite ingredients into some delicious gluten-free and egg-free scones!
After having to go gluten-free, I thought my scone-eating days were over… until now. These scones are a cross between a traditional scone and a very thick and chewy cookie and are made with almond, tapioca and oat flour. I make my own oat flour by blitzing quick oats in a blender, but you can also buy bags of oat flour (I like this one from Bob’s Red Mill).
The key to getting the consistency right with these scones lies in the butter. I add small cold chunks of butter to the dough and smash them with a fork into the flour. The goal is to have the chunks of butter mixed throughout the dough, but also have some small pockets of butter interspersed throughout the dough to keep it moist while baking. I also save a portion of the flour mixture to the end to add in to provide a little more texture. If your dough feels too wet to mold and form, add a little more almond flour. The scones are topped with a sweet vanilla icing drizzle, but feel free to taste a small amount of the dough before it goes into the oven (since this recipe is egg-free!) and add more sugar or flavoring if you’d like.
Chocolate Cherry Scones
For the Scones–
- 1 ¾ cup Almond Flour
- ¼ cup Tapioca Flour
- ½ cup Oat Flour
- 2 Tbsp. Coconut Sugar
- 1.5 Tbsp. Maple Syrup
- scant ¾ tsp. Baking Powder
- ¼ cup Full Fat Milk (I used Coconut Milk)
- 3-4 Tbsp. Cold Butter, chopped
- ¼ tsp. Salt
- ½ tsp. Vanilla Extract
- ¾ cup pitted Cherries, cut into quarters
- 1 oz. Dark Chocolate, roughly chopped (about 4 squares of a good quality chocolate bar)
- ½ Tbsp. Butter
- Coconut Sugar for dusting
For the Icing–
- ⅓ cup Powdered Sugar
- Full Fat Milk to thin
- ¼ tsp. Vanilla Extract
Mix the tapioca flour, ¼ cup of the oat flour, salt, coconut sugar, baking powder and 1 + 1/4 cup of almond flour in a large bowl. Slowly add in a few cold butter chunks at a time and smash the chunks with the back of a fork. You want there to still be some small flecks of butter in the dough, but have the butter be crushed enough so it’s somewhat mixed into the dough. Mix in the maple syrup, milk, and vanilla extract with a fork until the wet ingredients are mostly combined. Next add the remaining almond and oat flour, gently mixing it into the dough. Gently fold in the cherries and chocolate chunks.
Preheat an oven to 350 degrees and cover a baking sheet with parchment. Gently pick up the dough and place on the parchment. Flatten the dough slightly and mold it into a circular shape so the dough has a thickness of ¾-1”. Slice the scones into 8 wedges and separate the scones on the baking sheet so they are no longer touching. Brush the top and sides of each scone with a little melted butter and sprinkle with sugar. Bake the scones in the oven at 350 degrees for 5-10 minutes, then rotate the pan and bake for another 10-15 minutes at 375 degrees. The tops of the scones should be slightly browned with a browned bottom. Remove the scones from the pan and allow them to cool.
Add the powdered sugar and vanilla extract to a medium bowl and slowly drizzle in milk 1 teaspoon at a time and mix with a spoon. When the glaze is thin enough to drizzle with a spoon, drizzle the icing over the scones in whatever pattern you desire. Top with chopped chocolate!