Say, “good morning!” with these beautiful gluten free vegan cherry almond scones. Tender almond scones with juicy dark cherries, topped with a simple glaze and toasted almonds.
I don’t know about you, but I love a good scone. If I could choose a cupcake or a scone, I’m going for the scone. I’m not really sure what it is that makes them so enticing. It might be because they aren’t overly sweet, they are sort of like a homemade biscuit or maybe it’s because they are PERFECT with a cup of coffee. Yes, that’s it. The most perfect coffee companion is a freshly baked scone.
I’ve attempted cherry scones a few times and didn’t have the best success. They either weren’t the right texture or I wasn’t a fan of the flavor. You know me though, I was not about to give up! Last week, I gave these cherry almond scones one more try. I think I nailed it this time.
Being that fresh cherries aren’t in season, I used frozen black cherries in this recipe. Worked great! Just thaw the frozen cherries and drain well before adding to the dough. Don’t be afraid to use frozen fruit. It still has so much flavor and all the nutrients. If a fruit or vegetable is out of season, just head to the freezer section.
For those of you wanting to get in the kitchen right now to make these gluten free vegan cherry almond scones, I’ll stop chatting and share the recipe. Hope you enjoy this yummy breakfast treat as much as I do!
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 cup almond flour
- 1/4 cup cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 cup non-hydrogenated shortening
- 3/4 cup unsweetened almond milk
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen pitted dark cherries, thawed, drained*
- 1 cup powdered sugar
- 2-3 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
- Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
- In large mixing bowl, whisk together flour, almond flour, sugar, baking powder, baking soda and salt. Using pastry cutter or fork, cut in shortening until small pieces remain.
- Mix together almond milk, vinegar and vanilla in small bowl. Pour over flour mixture. Using rubber spatula, gently blend until dough just comes together.
- Pat thawed cherries dry with paper towels {if using frozen}. Cut in half. Gently fold cherries into dough.
- Place dough on flat surface, which has been dusted with gluten free flour. Sprinkle a little extra gluten free flour on top. Gently pat dough into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut into 8 triangles.
- Place scones on prepared baking pan. Bake 22-24 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
- To make glaze, stir together powdered sugar, almond milk and and vanilla. Drizzle over cooled scones or using piping bag with small round tip. Sprinkle on toasted sliced almonds.
Leave a Reply