Friday, November 21, 2014

Cherry and Chocolate Chip Scones #gluten free

I have been using my cast iron "cornbread pan" for making scones.  I find that when baking with gluten free flours that sometimes if they are baked in a molded pan they do better.   What I mean by this is that they don't spread too thinly across the pan like they might if baked on a cookie sheet.  I rather enjoy my scone to be thicker than a soft cookie.

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 egg
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

NOTE:  I have attached affiliate links to my Amazon account. A purchase is not necessary.  This is a good way for me to share with you what I use in my own kitchen.  If a purchase is made, I do make a small percentage that goes right back into the kitchen for new recipes.  Thanks--Sherron


  1. Sherron, did you use dried cherries? Another type? I'm thinking this might be nice to adapt for the rum or bourbon soaked cherries I made. Thanks!

    1. Hi Linda, I used fresh berries for this recipe. I updated the recipe to reflect this. I think the soaked berries would work but the scones may be a bit wet around each berry. Maybe if you let them drain for a bit first? Let me know how they turned out. I like the idea of using the rum soaked cherries.

  2. I love, love, love this, Sherron. And what a great idea to use your molded pan for these. I don't have the exact kind of pan, but something close that I think I'll try. Regarding the above comment, I LOVE the idea of rum soaked cherries.

  3. These look so delicious! I love the trick of baking them in a cast iron skillet--that's genius! I might have to try it with my own batch of scones next time. :)

    1. Thank you Elizabeth. I love this cast iron pan specifically for biscuits and scones. I find it holds the shape really well for my gluten free or paleo baked goods. Have a great week. Sherron


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