Satisfy your sweet tooth with these pillowy-soft chocolate cherry scones. Made with wholesome ingredients, these gluten-free and dairy-free treats are a delicious, healthier alternative to traditional scones.
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Why you’ll love this recipe
- A sweet treat: Studded with chocolate chips and tart, chewy dried cherries, these scones are seriously addictive.
- Dairy-free and gluten-free: Chocolate cherry scones are 100% dairy-free and gluten-free to accommodate dietary needs.
- Healthier than traditional scones: Traditional scones are typically made with white flour, butter, milk or cream, and sometimes egg. All that adds up to a lot of cholesterol and empty calories. This version relies on nutrient-dense ingredients with lower cholesterol and healthier fats, making it a nice occasional indulgence that won’t derail your healthy eating habits.
Ingredients
- Water: For making the flax egg.
- Ground flaxseed: For the flax egg.
- Unsweetened applesauce: Adds moisture and natural sweetness. Applesauce is rich in fiber and antioxidants.
- Vanilla extract: Enhances the flavor with a subtle warmth and sweetness.
- Oat flour: A gluten-free alternative to all-purpose flour. Oat flour contains fiber and helps maintain heart health.
- Almond flour: Contributes a rich, slightly sweet flavor and structure. Almond flour is high in protein, fiber, and healthy fats.
- Organic coconut sugar: Measure the sugar by packing it into the measuring cup, as you would with brown sugar. Coconut sugar adds sweetness with a hint of caramel flavor. It has a lower glycemic index than regular sugar, causing a slower rise in blood sugar levels.
- Baking soda: A leavening agent.
- Baking powder: A leavening agent.
- Dried cherries: Contributes a tart, sweet flavor and a chewy texture. Cherries are high in fiber and antioxidants. Their health benefits include reducing inflammation and promoting heart health.
- Nondairy dark chocolate chips: In addition to adding a rich, sweet flavor, dark chocolate helps support heart health and contributes antioxidants that protect against cell damage.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2: Make a flax egg by adding water and ground flaxseed to a small bowl and stirring to combine. Let the mixture rest at room temperature for 15 minutes, until thick and congealed.
Step 3: Add the flax egg, applesauce, and vanilla extract to a large bowl and stir to combine.
Step 4: Add the oat flour, almond flour, coconut sugar, baking soda, and baking soda to the bowl containing the wet ingredients. Stir well to evenly incorporate.
Step 5: Gently fold in the dried cherries and chocolate chips.
Step 6: Transfer the dough to a lightly floured surface and shape it into a rough circle. Try to avoid flattening it out too much as you do so—the dough should stay thick and somewhat puffy. Using a sharp knife, cut the dough into 8 triangles.
Step 7: Gently transfer the scones to the prepared baking sheet, leaving space between each scone. If any scones break apart during the transfer, reshape them into triangles on the baking sheet. Bake for 11 to 13 minutes, until the scones have puffed up and have some structure. They will be somewhat soft when you remove them from the oven.
Step 8: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Continue to cool them until they are slightly warm or have reached room temperature. Enjoy!
Variation: Chocolate Cherry Cookies
This recipe can also be used to make soft chocolate cherry cookies. Simply follow the recipe as written except do not shape or cut the dough. Instead, spoon the dough into 8 or 9 balls on the baking sheet and bake as instructed. You’ll end up with pillowy-soft cookies.
Equipment
- Baking sheet
- Parchment paper
- Measuring cups
- Measuring spoons
- Small bowl
- Spoon
- Large bowl
- Sharp knife
- Cooling rack
Storage
Chocolate cherry scones may be stored in a sealed container at room temperature for up to 4 days. They may also be frozen for up to 1 month (be sure to let them cool completely before freezing).
Related
For other breakfast ideas, try these recipes:
Chocolate Cherry Scones
Equipment
- baking sheet
- parchment paper
- measuring cups
- measuring spoons
- small bowl
- spoon
- large bowl
- sharp knife
- cooling rack
Ingredients
- 2½ tablespoons water
- 1 tablespoon ground flaxseed
- ⅓ cup plus 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1¼ cups oat flour
- 1 cup almond flour
- ¼ cup plus 2 tablespoons organic coconut sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup dried cherries
- ¼ cup nondairy dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the flax egg: Add the water and ground flaxseed to a small bowl and stir well to combine. Let the mixture rest at room temperature for 15 minutes, until it has thickened and congealed.
- Wet ingredients: To a large bowl, add the flax egg, applesauce, and vanilla extract. Stir well to combine.
- Dry ingredients: Add the oat flour, almond flour, coconut sugar, baking soda, and baking soda to the bowl containing the wet ingredients. Stir well until the dry ingredients are evenly incorporated. Gently fold in the dried cherries and chocolate chips.
- Cut the scones: Transfer the dough to a lightly floured surface and shape it into a rough circle. Try to avoid flattening it out too much as you do so—the dough should stay thick and somewhat puffy. Using a sharp knife, cut the dough into 8 triangles.
- Bake: Gently transfer the scones to the prepared baking sheet, leaving space between each scone. If any of the scones break apart while transferring them, simply reshape them into triangles on the baking sheet, as the dough will be quite soft. Bake for 11 to 13 minutes, until the scones have puffed up and have some structure. They should still be somewhat soft when you remove them from the oven.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Allow them to continue to cool until they are slightly warm or have reached room temperature. Enjoy!
Notes
- Store leftover chocolate cherry scones in a sealed container at room temperature for up to 4 days. The scones can also be frozen for up to 1 month in a sealed container (allow scones to cool completely before freezing).
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