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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Gluten-Free Cherry Oat Scones

Posted on by Alisa Fleming in Bread, Breakfast, Dairy-Free Recipes with 0 Comments

Allergen-Free Baker's Handbook - Cherry Oat SconesAh 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!”

Special Diet Notes & Options: Gluten-Free Cherry Oat Scones

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

Gluten-Free Cherry Oat Scones
 
Prep time

Cook time

Total time

 

Reprinted with permission from Allergen-Free Baker’s Handbook. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
Serves: 12 scones

Ingredients

Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Whisk together 1 cup of the rice milk and the cider vinegar.
  3. In a large bowl, whisk together the flour blend, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
  4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
  5. Add the cherries, tossing until combined.
  6. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
  7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
  8. Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
  9. Bake in the center of the oven for 17 minutes, or until lightly golden.
  10. Serve warm from the oven, or let cool on a cooling rack.

 

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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