Gluten-Free Cherry Cream Scones
- Total Time: 30 minutes
- Yield: 8-10 scones 1x
Description
These gluten-free cherry cream scones are tender and buttery, with a hint of orange zest and sweet dried cherries, perfect for breakfast or an afternoon snack.
Ingredients
Units
Scale
- 280 grams (9.8 ounces) gluten-free all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream, plus 2 tablespoons for brushing tops
- 1/2 cup dried cherries, roughly chopped
- Zest of 1 orange
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine the sugar and orange zest. Rub them together with your fingers to release the oils from the zest and infuse the sugar. Set aside.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the infused sugar to the dry ingredients and mix well.
- Stir in the dried cherries.
- Pour in the heavy cream and gently mix until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round.
- Cut the dough into 8-10 wedges or use a biscuit cutter for desired shapes.
- Place the scones on a baking sheet lined with parchment paper. Brush the tops with the remaining 2 tablespoons of heavy cream.
- Bake for 12-15 minutes, or until the scones are golden brown.
- Allow to cool slightly before serving.
Notes
The dough can be prepared in advance and frozen until needed. Serve the scones warm with butter or clotted cream. They pair well with coffee or cappuccino. Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8
- Sodium: 180
- Fat: 13
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 40
