Ah spring. Though the weather may not always cooperate, I get so many mental pictures whenever that first day of spring arrives ~ tulips popping through, the morning bird serenade returning, leftover piles of snow fighting to melt, Sunday brunch cravings, and cherry blossoms.
We are still a couple of months shy of full blown cherry season, but with this fruit now planted firmly in my mind, I was pleased to discover the brunch-friendly Cherry Oat Scones from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal. This recipe uses dried cherries, for a year-round treat!
From Cybele, “These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!”
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
You can vary the flavor of these cherry oat scones by swapping in a different dried fruit (see Cybele’s suggestions above), amping up the spices, or tossing in some zest. But use caution in using fresh fruit as it will add moisture to the dough.
Photo credit: Chugrad McAndrews