Chocolate Cherry Scones
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.
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).