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!”
Photo credit: Chugrad McAndrews
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.
- 1 cup plus 2 tablespoons rice milk
- 1 tablespoon apple cider vinegar (can substitute white vinegar)
- 2 cups Basic Gluten-Free Flour Blend
- ¾ teaspoon xanthan gum
- 2 tablespoons double-acting baking powder
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1-1/4 cups gluten-free old-fashioned oats
- ⅓ cup dairy-free, soy-free vegetable shortening
- ½ cup dried cherries
- Sanding sugar (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together 1 cup of the rice milk and the cider vinegar.
- In a large bowl, whisk together the flour blend, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
- 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.
- Add the cherries, tossing until combined.
- Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
- 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.
- 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.
- Bake in the center of the oven for 17 minutes, or until lightly golden.
- Serve warm from the oven, or let cool on a cooling rack.