Cherry Almond Gluten-Free Scones
Get Ready for Your Own Great British Baking
Dear friends,
One of the best things about the last couple of years is that I learned how to teach virtual cooking classes. I’ve been a cooking teacher for a long time, and I thought I had all my ducks in a row, but always in person. A fleeting couple of hours where I ran around like a mad woman, but never before had I been able to reach students in cities/countries other than mine. I have to admit, I was a little resistant, I thought, I’d just wait until things got back to “normal.” Ha! How I laugh at that now! I truly enjoy connecting with people through virtual cooking classes now. I get to “step into their kitchens” and they into mine. It’s strangely personal even though we are separated by many miles and often time zones.
My biggest virtual cooking class ever was “Great British Baking” themed, boy were people excited about that, and I’ve done quite a few versions of that since. It’s just so relaxing. Does sitting down to a “cuppa” with a scone sound like a delightful afternoon to you? Read on, this gluten-free scone recipe doesn’t let me down. I’ve included instructions to make it dairy-free as well, and I’ve made it many times both ways!
Right after my second son was born I started a bakery business. I baked copious amounts of bread, banana bread, cookies, and scones for farmers markets, all with him strapped to me! Then I loaded him up in a little seat and he smiled and cooed at marketgoers – honestly, he was quite the little marketer everyone wanted to stop by and get a scone from the little cherub. About 6 months in he got sick, really sick, later I realized how much flour was in the air his poor little body was breathing! Well, these are the gluten-free versions of those amazing original delights, and everyone in our house (and hopefully yours) can breathe and taste away and not worry one bit.
Cherry Almond Scones
yield: 8 scones
2-1/2 cups (370g) gluten free 1 to 1 flour (such as King Arthur Measure for Measure, Bobs Red Mill 1 to 1, or Better Batter Original Blend)
2-1/2 tsp (13g) baking powder
1/2 tsp (3g) baking soda
1/2 cup (100g) sugar plus additional for sprinkling
zest of one lemon
1 tsp (6g) salt
2 tsp (9g) vanilla extract
1/2 cup (113g) cold butter
2 large eggs
3/4 cup (180g) milk
6 oz (170g) slivered or flaked almonds
1/2 cup (85g) dried cherries
½ cup (62g) powdered sugar
1 Tb (15g) lemon juice
Preheat oven to 450° F. Line a baking sheet with parchment paper.
Put butter in the freezer for a few minutes while you gather the other ingredients. Whisk together flour, baking powder, baking soda, lemon zest sugar, and salt in a large bowl. Grate butter on the large side of a cheese grater, and mix into the flour mixture.
In a small bowl, whisk together eggs and 3/4 cup milk. Make a well in the center of the flour mixture and pour in the eggs and milk. Stir until a soft dough forms. The dough will be slightly wet. Stir in nuts and dried fruit.
Turn the dough out onto a large piece of parchment paper. Cover with another large piece of parchment and roll or pat dough to 1/2 inch. Cut dough into triangles knife or cut with a biscuit cutter, If the dough sticks, dip the knife into flour between each scone.
Place scones 1 inch apart on the prepared baking sheet. Brush with 1 Tbsp milk and sprinkle with sugar for a sparkly finish. Bake for 18 minutes, or until the tops are golden brown. Cool 5 minutes. Mix powdered sugar and 1 Tb juice into a glaze, drizzle scones with glaze, and cool completely.
Yum!!!