Gluten Free Tart Cherry Scones

Fluffy scones studded with plump, tart cherries perfect for breakfast or tea time!

Yield: 8 scones
Prep time: 10 minutes
Cook time: 30 minutes

Tart Cherry Scones

Hello, this is Sarah from The Chef Next Door, one of the new contributors here at Anyonita Nibbles! I'm really excited to join the team and look forward to sharing some delicious recipes with you!


I'm a very passionate baker and love to bake just about anything. Scones are one of my all time favorite treats and although I've made several versions, this recipe has to be my all time best! They're light and fluffy, not too sweet, and filled with little jewels of dried tart cherries. They pair perfectly with a cup of coffee or hot tea. I hope you enjoy these as much as my family does!

Ingredients:

For the scones
1/4 cup nonfat powdered milk
1/3 cup sugar
1/2 cup buttermilk
1/2 teaspoon salt
1 tablespoon baking powder
1 cup dried, tart cherries
1 egg, beaten with a teaspoon water, for topping
2 eggs
2 teaspoon pure Vanilla extract
3 cups gluten free all-purpose/plain flour
8 tablespoons cold, unsalted butter
vanilla sugar, for topping (optional; can also use plain sugar)

Tart Cherry Scones

Instructions:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In a large bowl, whisk together the flour, sugar, powdered milk, baking powder and salt. In a small bowl, mix together the eggs, vanilla and buttermilk.
3. Cut the cold butter into small pieces and add them to the bowl with the dry ingredients. Using a pastry cutter, work the butter in until incorporated and the mixture is crumbly. Add the wet ingredients all at once and mix until all is moistened. (Do not overmix as this will cuase the scones to be tough.)
4. Gently fold in the cherries.
5. Put the dough on a lightly floured surface and fold it and work it until it comes together. Divide the dough in half and pat each half into about a 6-inch circle. Place both circles on the prepared baking sheet, then cut each circle in 8 wedges. Separate the wedges just a bit.
6. Using a pastry bush, brush each wedge with the beaten egg and sprinkle with the vanilla sugar, or coarse plain sugar.
7. Bake the scones for 20 to 25 minutes or until golden brown.
8. Remove the scones from the oven and allow to cool briefly on the baking sheet. Serve the scones warm. Leftover scones can be wrapped in plastic and stored at room temperature once they are done cooling completely. Bon Appetit!