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 Scones
- Yield: 8-10 1x
Description
Adapted from Gourmet Magazine
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425 degrees
- In a small bowl add sugar and orange zest; rub between fingers to release the zest oils and infuse the sugar, set aside
- In a large mixing bowl, add flour, baking powder, salt, and sugar-zest mixture; whisk to blend well; add cherries and toss until distributed
- Add cream, and with your hands, mix dough together until it gathers into a ball – less than 5 minutes
- Turn out onto a lightly floured board, knead lightly until all of the flour has been incorporated
- 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
- Cut scones into desired shape, place on a lined baking sheet and freeze for 10-15 minutes
- Remove from freezer and brush tops with cream and sprinkle with raw sugar if desired
- Bake for 20-25 minutes
