In my last post I’d mentioned how it is strawberry season, but it’s also cherry season! I love cherries, and don’t usually buy them because they are on the pricier side. My mom got some on sale and gave me a few, so I knew I had to share one of my favorite cherry recipes with you all. This recipe makes a smaller amount of scones, but you can easily double the recipe to make more!
MAKES [4-6 small scones]
INGREDIENTS:
DRY:
•1 1/3 cups gluten free flour
•1/2 cup cherries, pitted and quartered
•1/6 cup granulated sugar
•2 teaspoons baking powder
•1/4 teaspoon salt
WET:
•1 egg
•1/4 cup plain yogurt
•5 Tablespoons heavy cream
•1 teaspoon vanilla extract
•1/8 teaspoon almond extract (optional)
DIRECTIONS:
1.) Preheat oven to 350ºF and line a medium sheet tray with silicone baking mats, or baking parchment.
2.) In a large bowl, mix together the gluten free flour, sugar, baking powder, and salt until combined. Then add in the egg, yogurt, vanilla extract, and almond extract, if using. The dough will be very dry, so add in the heavy cream, a tablespoon at a time, until it comes together.
3.) Make sure to pit the cherries, and quarter them. Fold them into the dough. Lightly flour your countertop with more gluten free flour, and form a large circle, about 2 inches high with the dough. Cut out 4-6 triangles, depending on how large you want your scones to be. Brush with milk and bake for 15-17 minutes, or until lightly golden brown.
