Gluten-Free Cherry Chocolate Scones

Gluten-free
dairy-free
refined sugar-free

A few weeks ago, I bought nearly my weight in cherries. Last summer was so busy with moves and work, that we didn’t get to pick up as much local, fresh fruit from the farmers market as we normally would have. So long story short, I might have over done it a bit and I would expect more cherry flavored recipes to round out the end of summer.

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I used to think that scones were very labor intensive, and that they were too much effort for your average day of baking at home, so I shied away from dabbling too much in the scone world.

I am happy to report that these scones are super simple to make and most of the prep time actually comes from chilling the dough prior to baking!

Though a scone is always going to be SLIGHTLY more work than say a cookie, I promise that it is worth the effort for these! Even if you haven’t done a lot of baking, you will definitely be able to make this recipe!

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TIP!

After having made/shaped your dough, don’t skip the chilling step! Though it does add an extra 15-30 minutes of time before you get to eat these delicious scones, it makes sure that you have the perfect combination of crunchy exterior, fluffy insides AND that they maintain their shape and don’t flatten out, becoming one giant, flat scone.

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What ingredients do i need to make these gluten-free cherry chocolate scones?

 

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Servings

8 scones

Prep Time:

40 minutes

Cook Time:

25-30 minutes

Total Time:

65 minutes

Ingredients:

  • 2 cups 1:1 gluten-free flour
  • 1/3 cup of coconut sugar
  • 1/2 teaspoon of sea salt
  • 2 teaspoons of baking powder
  • 1/2 cup of ghee, chilled
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup full fat coconut milk + 1 tablespoon for brushing scones prior to baking (optional – see instructions below)
  • 1/2 cup fresh cherries, pitted and roughly chopped
  • 1/2 cup chopped dark chocolate or mini chocolate chips
  • 2 cups 1:1 gluten-free flour
  • 1/3 cup of coconut sugar
  • 1/2 teaspoon of sea salt
  • 2 teaspoons of baking powder
  • 1/2 cup of ghee, chilled
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup full fat coconut milk + 1 tablespoon for brushing scones prior to baking (optional – see instructions below)
  • 1/2 cup fresh cherries, pitted and roughly chopped
  • 1/2 cup chopped dark chocolate or mini chocolate chips

Instructions:

Step 1

Prepare a baking sheet with parchment paper and set aside. In a large bowl, combine the flour, sea salt, baking powder and coconut sugar. Mix to combine

Step 2

Break apart cold ghee into teaspoon sized pieces and place over-top of your flour mixture. Using a pastry blender, combine the ghee and flour mixture until coarse crumbs develop. Set mixture aside

*This can also be done by pulsing ghee and flour mixture in a food processor until coarse crumbs develop and then transferring mixture to a large bowl afterwards*

Step 3

In a small bowl, whisk together the 3/4 cup of coconut milk, egg, and vanilla, until well combined

*make sure to blend the coconut cream and coconut water if your full fat coconut milk has separated in the can*

 

Step 4

Make a well in the center of your flour mixture and pour wet ingredients into bowl. Mix until almost combined, and then add the cherries and chocolate. Combine until there is not dry flour left

 

 

Step 5

Pour dough onto a lightly floured surface. The dough should be slightly sticky. If it is too sticky to work with, add slightly more flour; if the dough is too dry, add slightly more coconut milk

Step 6

Mold your dough into a 7-8 inch disk. Using a very sharp knife, cut the disk into 8 equal sized wedges

Step 7

Carefully lift scones onto prepared baking sheet with a spatula, placing approximately 2 inches apart. Place baking tray in the freezer for 15-30 minutes. Preheat oven to 400 degrees while scones chill

Step 8

After removing scones from the freezer, brush each scone with the extra 1 tablespoon of coconut milk that was set aside. While this step is optional, it will help crisp up the outside of your scones

Step 9

Bake for 25-30 minutes, or until edges and tops of scones are lightly golden

Step 10

Remove scones from oven and allow to cool on baking sheet for 5 minutes before moving to a wire cooling rack to finish cooling

Notes:

  1. You can substitue butter for ghee if you aren’t dairy sensitive, but I haven’t tried subbing coconut oil
  2. I haven’t tried any flour substitues for this recipe yet
  3. Leftovers can be stored in a container at room temperature for 2-3 days or in the refrigeratory for 5-7 days
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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