gluten free vegan cherry almond scones
cherry almond scones
  • 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*
vanilla glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds, toasted
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. 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.
  3. Mix together almond milk, vinegar and vanilla in small bowl. Pour over flour mixture. Using rubber spatula, gently blend until dough just comes together.
  4. Pat thawed cherries dry with paper towels {if using frozen}. Cut in half. Gently fold cherries into dough.
  5. 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.
  6. Place scones on prepared baking pan. Bake 22-24 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
  7. 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.
*If using previously frozen cherries, it’s important to drain them well with paper towels, making sure they don’t make the dough too wet.
Recipe by Sarah Bakes Gluten Free at