Gluten-Free Cherry Cream Scones

Serve with breakfast or as a snack with a cup of coffee or cappuccino. The dough may be made ahead, cut into desired shapes, and frozen until needed.
By Debra Smith
gluten free cherry cream scone

Gluten-Free Cherry Cream Scones
Adapted from Gourmet Magazine
Serves: 8-10
  • 280 grams (9.8 ounces) gluten-free AP flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • 1-1/4 cups heavy cream, plus 2 Tablespoons for brushing tops
  • ½ cup dried cherries, rough chop
  • Zest from one orange
  • Raw sugar for sprinkling tops
  1. Preheat oven to 425 degrees
  2. In a small bowl add sugar and orange zest; rub between fingers to release the zest oils and infuse the sugar, set aside
  3. In a large mixing bowl, add flour, baking powder, salt, and sugar-zest mixture; whisk to blend well; add cherries and toss until distributed
  4. Add cream, and with your hands, mix dough together until it gathers into a ball – less than 5 minutes
  5. Turn out onto a lightly floured board, knead lightly until all of the flour has been incorporated
  6. Pat out into a rectangle that is about 1-inch thick and measures roughly 4×8 inches; I cut my scones into squares or rectangles rather than rounds – the less you handle the dough the better
  7. Cut scones into desired shape, place on a lined baking sheet and freeze for 10-15 minutes
  8. Remove from freezer and brush tops with cream and sprinkle with raw sugar if desired
  9. Bake for 20-25 minutes


Debra Smith

Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.

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