And when that bowl comes fresh from the Farmer’s Market, even better! When I got out of yoga on Saturday, and perused through the Farmer’s Market that is across the street from the studio, I rounded up all the usual suspects: green beans, peaches, zucchini, tomatoes, watermelon… But wait, I spy some red grapes! And what’s that sitting next to them…could it be? Cherries!! Yes! Oh, beautiful cherries! The man let me have a taste of the cherries, and that was it..I couldn’t leave here without some cherries.
So, after a few nibbles..what to make with them. Silly woman, scones of course. I made these with oat flour to get that gluten-free goodness, but any flour will do. This recipe makes about 10-12 scones (depending on how you size them).
Ingredients:
3 C oat flour (for 100% gluten-free, use buckwheat flour)
1/2 C turbinado sugar
2 TBSP baking powder
2 TBSP almond meal
1/4 tsp salt
1/2 C almonds
1/2-3/4 C cherries
1/4 C canola oil
3/4 to 1.25 C oat milk (or any other milk alternative)
cap of almond extract
Directions:
1. Pit the cherries (either with a pitter, or by hand like I did). Cut in half, remove pit, cut halves in half – so you’re left with 4 bits per cherry – unless you like a nice hunk of cherry per bite.
2. Sift dry ingredients into a bowl. Add almonds and pitted cherries. Stir to mix.
3. Add wet ingredients. Stir to combine – but don’t go nuts with the mixing. Overmixing/overkneading will result in tough, less than flaky, fluffy scones.
4. Dump onto lightly floured work surface. Knead only twice. Cut into triangles.
5. Let dough rest while oven preheats to 400. Bake 12-18 min. The thicker you make them, the longer they need to bake – unless you like that slightly underdone appeal. *Note: In this last picture, it’s only half the batch shown..
Variation: I like to sprinkle my scones with turbinado sugar before baking. It provides a nice crunchiness that appeals to me. Also, this recipe will work for any fruit, such as cranberries (fresh or dried). Experiment with various combo’s of fruits and nuts.
Happy Baking!
![[Valid RSS]](http://innocentprimate.files.wordpress.com/2009/06/valid-rss.png "Validate my RSS feed")
I love cherries.
Brilliant! Thanks for this recipe and inspiration- I was getting stuck trying to make gluten-free scones but couldn’t figure out a decent flour to use. I’ll give oat flour a shot next!
As I mentioned in my gluten info post..there is the debate about oat’s being totally 100% gluten free. I personally agree with the camp that says it is ‘low-gluten’ because several studies have shown it to be safe in a gluten-free diet. However, oats are frequently processed near wheat, barley and other grains such that they become contaminated with other glutens so if you want to be 100% without a doubt gluten-free..try buckwheat flour. Oddly (the name is confusing) buckwheat is not related in any way to wheat, and contains no gluten. I made a chocolate cake with it over the weekend and it turned out sublime! And I didn’t need to adjust any quantities like I used to have to do with spelt.
[...] 29, 2008 by Sara The cherry recipes have been quite popular (Cherry No-Pie Juice, Cherry-Almond Scones) so just for kicks, let’s have a little cherry health education, shall [...]