2.16.2010

GF/CF Cherry Chocolate Scones

A handful of dried cherries every day is a very good thing. When compared to other fruit, cherries contain one of the highest levels of antioxidants. Among the other health benefits - cherries reduce risk factors for heart disease, diabetes and certain kinds of cancers, ease the pain of arthritis and gout, and help to prevent memory loss and delay the aging process. Cherries also contain melatonin, and they have anti-inflammatory properties. So you should eat a handful every day. 

I know what is in your other hand. Dark chocolate. That's a good thing too. With all of its health benefits, we should all have dark chocolate every day, the higher the percentage of cacao the better.

Cherries and dark chocolate are frequent companions. Almonds are a trusty sidekick. Combine all these healthy flavors into a pillow soft scone to have with your morning tea.

GF/CF Cherry Chocolate Scones
from: giddyupglutenfree

3/4 cup millet flour
1/2 cup almond flour (finely ground)
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup corn starch
2 tsp xanthan gum
5 tsp baking powder
1/2 tsp salt
1/4 cup organic cane sugar
1/2 cup (one stick) Earth Balance Vegan Buttery Sticks,* cold, cut into chunks
3/4 cup So Delicious Coconut Milk (unsweetened)**
1 tsp apple cider vinegar
1/2 tsp GF vanilla extract
1 large egg
1/2 cup dried tart cherries
1/2 cup dark chocolate, coarsely chopped

2/3 cup powdered sugar
2 tbsp coconut milk
1/8 tsp GF almond extract

Preheat oven to 350°

1. In a bowl combine flours, starches, baking powder, xanthan gum,
salt, sugar. Whisk until combined, then sift into another bowl. Add soy margarine and cut in with a pastry blender until mixture resemble coarse meal.  
2. In a small bowl whisk milk, vinegar, vanilla and egg to blend. Add to flour mixture along with dried cherries and chopped chocolate. Stir with a fork just until evenly moistened. Don’t over-mix.
3. Scrape dough onto a (GF) floured surface - dough will be sticky. With lightly floured hands, work it into a 7-inch square. Cut dough into four equal squares, then cut each of those squares in half diagonally to get 8 triangles. (These make big scones. If you want smaller scones, cut each of the eight triangles in half to make 16 triangles.) Arrange triangles 2 inches apart on a parchment-lined baking sheet. 

4. Bake scones until tops are just starting to brown, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar, coconut milk and almond extract. Drizzle over warm scones.

* If you can’t have soy products, use organic vegetable shortening instead of the Earth Balance sticks.

** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk
  

6 comments:

  1. Tina_B2/16/2010

    OMG! YUM! These look incredible! And yet another way to use my favorite So Delicious coconut milk beverage!

    ReplyDelete
  2. Oh, yeah! I'm going to leave out the egg, and make this vegan. They look scrumptious!

    ReplyDelete
  3. Wow! These look fantastic! I must try these! Do you think if I substituted millet for something else it would work?

    ReplyDelete
  4. Noelle-
    Try using brown rice flour (superfine) instead of the millet flour. I think the result will be great!
    -Dorothy

    ReplyDelete
  5. I can't wait to try these but first I need to make a trip to buy the dried cherries. I did try your chocolate chip cookies today. They looked too runny so I poured the batter in a 9X13 pan for bar cookies. It took about twice the baking time and they were very good. After they baked I could tell that they would have worked as drop cookies too.

    ReplyDelete

I appreciate your feedback!

 
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.