Gluten Free (and dairy free) Scones!
Gluten-Free Bread Mix
If you have ever had gluten free anything than you know that it can be hard to find a mix that is no-fail, tastes good, and still gives you that fresh baked bread fix minus the wheat.
Simple Mills Artisan Bread mix is now a regular recommendation for my gluten-free clients. The base of this mix is almond flour and if you have never had almond flour than you might be pleasantly surprised about how easily it cooks up in baked goods. Since it is made with almond this mix wouldn’t be appropriate for anyone with a nut allergy or someone with a food sensitivity to almonds.
Simple Mills did send me samples of their mix but these opinions are my own and I wouldn’t share it if I didn’t love it.
I love a good scone.
When Simple Mills sent me the box to try they also sent me a bagel and scone recipe. Bagels I love but scones I love more so scones it was!
Have I made a scone before this? That’s a big fat, no!
I always thought scones were super intimidating to make. The word alone just sounds fancy which in my head must mean that it’s difficult to make.
Honestly, the hardest part about making these chocolate cherry scones was cutting them out into pretty scone shapes. I wouldn’t say these scones are the prettiest ones out there but they taste good and that’s all that matters.
Want to make this recipe even easier?
A friend of mine told me that you can make drop scones. This means you can skip the pressing of the dough and cutting out into shapes steps! Just scoop some of the batter with a spoon and drop it onto the baking sheet. You won’t have that classic scone shape but you’ll have the scones ready a lot sooner! Or you could also bake these in muffin topper tins and totally skip the cutting part too.
Chocolate Cherry Almond Scones
1 box Simple Mills Artisan Bread Mix
2 Tbsp water
2 Tbsp coconut oil, melted
1 Tbsp apple cider vinegar
3 Tbsp maple syrup
1/2 cup slivered almonds, chopped
1⁄4 cup dried cherries, chopped
1⁄4 cup mini dark chocolate chips [dairy-free]
Coconut sugar, optional as topping
Preheat oven to 350°F.
Whisk eggs, water, coconut oil, apple cider vinegar, and maple syrup in a large bowl.
Add baking mix to a bowl, make a well, and pour wet ingredients in. Fold and stir until just combined. Let sit for 5 minutes for dough to thicken.
Fold in almonds, cherries, and chocolate chips.
Press dough into a circle on a marble or plastic cutting board [or use a Silpat] - using additional gluten-free flour [like tapioca flour] as needed to prevent sticking. Dough will be soft and sticky - using floured hands, pat down into a circle about 1/2" thick.
Using a wet knife, cut circle into 8 equal parts, beginning with a cut down the center.
Carefully remove scones with a spatula to a parchment-lined baking sheet. Sprinkle with sugar if desired.
Bake for 10-12 minutes or until scones are slightly browned and spring back when touched.
Cool on wire rack.
NOTES: If you want your scones a little sweeter then add more maple syrup, cut back on water so dough is thick enough to spread. Personally, I might add more chocolate chips the next time around.