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Gluten-Free Cherry Cream Scones

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

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Gluten-Free Cherry Cream Scones

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  • Author: Debra Smith
  • Yield: 8-10 1x


Adapted from Gourmet Magazine


  • 280 grams (9.8 ounces) gluten-free AP flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • 11/4 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


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