I made these scones with some leftover gluten free flour blends that I had in the cupboard. I usually break the flours down so that you know exactly what is going into your recipe. Well, this time around, I will just mention that any gluten free all purpose flour blend will work fine. The one thing that you need to keep in mind is the guar gum or xanthan gum. If your blend contains this already then do not add it to the recipe.
I have used both fresh raspberries and fresh cherries to make this recipe. I love the cherry and dark chocolate combination and this is the one requested by my family. I know that someone will email me about using frozen fruit. I honestly have not made them this way so I don't know if they would work or not. I know that when I use the fresh fruit and they are cooled after baking that the area around the fruit is a little damp. By using frozen fruit I am not sure if this would require a longer bake time or not. You will really have to use experience and judgement if that is the route you wish to take. Let me know how they turn out if you use frozen fruit.
The icing is not required but the scone itself is not too sweet. I think the icing adds a nice pop of flavor and dresses the scones up when they are cooled down.
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Cherry and Chocolate Chip Scones
Makes 7-8 scones using a cast iron pan
1 1/4 gluten free all purpose gluten flour blend (I use this one)
1/2 teaspoon guar gum (ONLY use if not included in flour blend)
1/2 teaspoon baking soda
pinch of salt
2 tablespoons butter, soft
1/2 teaspoon vanilla
1/4 teaspoon vinegar
1/2 coconut palm sugar (regular sugar may be substituted too)
1/2 cup dark chocolate chips (I use these chocolate chips)
1 cup fresh cherries or raspberries, frozen may be used too
1. Preheat oven to 425 degrees. Prepare any muffin, scone or molded oven proof pan with cooking spray.
2. In a medium size bowl combine all of the ingredients except the fruit and chocolate chips. Combine well. Add fruit and chocolate chips and gently fold until well blended. Be careful not to over blend and break the fruit down.
3. Evenly divide the batter between 7-8 muffin cups or triangles if using a cast iron pan. They will be quite full. Bake for 20 minutes. Remove pan from oven and let sit for 5 minutes. Let cool completely before serving.
4. While still hot drizzle the scones with your favorite glaze. I use a simple glaze recipe of 2 tablespoons milk to 1/2 cup powdered sugar.
Written by Sherron Watson