Gluten Free Cherry Oat Scones Recipes
Cherry Oat Scones
Makes 12 scones (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)
These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!
1 cup plus 2 tablespoons rice milk
1 tablespoon cider vinegar
2 cups Basic Gluten-Free Flour Mix
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
11/4 cups gluten-free old-fashioned oats
1/3 cup dairy-free, soy-free vegetable shortening
1/2 cup dried cherries
Sanding sugar (optional)
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup of the rice milk and the cider vinegar. Set aside.
3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
5. Add the cherries, tossing until combined.
6. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
8. Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
9. Bake in the center of the oven for 17 minutes, or until lightly golden.
10. Serve warm from the oven, or let cool on a cooling rack.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
I made the Cherry Oat Scone recipe last week for my kids. I substituted unbleached flour for the Gluten Free Mix and omitted the xantham gum. Left everything else the same. They were delicious and my kids couldn’t get enough of them. I had to make a second batch within a few days, because they had devoured the first batch. Thank you for sharing the recipes. Our family has recently discovered some food allergies and intolerances and blogs like your’s have been lifesavers. I would still be in information overload and buried under the avalanche of foods my family can no longer enjoy, instead of enjoying the wonderful flavors of fresh baking and home cooking.
So happy to hear that your kids liked the scones! Also happy to hear it worked just as well with all purpose flour. I need to make those scones again too. Thanks for reminding me.
Thank you for posting a few recipes. It is an excellent way for me to try a few before buying your book. I made the cherry oat scones last night…the recipe states 2 tablespoons of baking powder is this correct? All we could taste was the baking powder.
Nope, that’s not a typo! All I can say, is everybody’s palate is different. I’ve only heard glowing reviews of this recipe, but maybe it’s just not for you. Perhaps some of the other recipes will be?
We made these last night and they are great. The texture is nice and light. We added another 1/4 tsp of cinnamon and 1/2 tsp of vanilla after reading the comment about the flavor. I add vanilla to most gluten free recipes to soften the flavor of the flours and the added cinnamon gave a pleasant balance. Thanks for posting the recipe!
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