Gluten-Free Cherry Almond Scones

These gluten-free cherry almond scones are made with oat flour and almond flour, studded with chewy Fruit For Thought Dried Cherries and crunchy Fruit For Thought Raw Almonds, and lightly sweetened with maple syrup. They’re also dairy-free, bake up golden in about 20 minutes, and are a cozy fit for weekend brunch or an afternoon coffee break.

Gluten-Free Cherry Almond Scones Recipe 

Makes 8 scones

Ingredients

• 2 cups certified gluten-free oat flour, plus extra for dusting
• 1/2 cup almond flour
• 2 tablespoons granulated sugar
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup Fruit For Thought Raw Almonds, roughly chopped
• 2/3 cup Fruit For Thought Dried Cherries, roughly chopped
• 2 large eggs
• 1/4 cup coconut oil, melted and slightly cooled
• 3 tablespoons pure maple syrup
• 1/4 cup plus 1 tablespoon unsweetened almond milk, divided
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon turbinado or other coarse sugar, for topping (optional)

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. In a large bowl, whisk together the oat flour, almond flour, sugar, baking powder, cinnamon, and salt. Stir in the cherries and chopped almonds so they're coated in flour.
3. In a separate bowl, whisk the eggs, coconut oil, maple syrup, 1/4 cup almond milk, vanilla, and almond extract until smooth.
4. Pour the wet mixture into the dry mixture and stir just until a soft dough comes together.
5. Turn the dough onto a surface dusted with oat flour and pat it into a round about 1 inch thick. Cut into 8 wedges and space them on the lined baking sheet.
6. Refrigerate the wedges for 10 minutes to firm them up.
7. Brush the tops with the remaining 1 tablespoon almond milk, then sprinkle with coarse sugar, if using.
8. Bake until golden at the edges and set in the center, 18 to 22 minutes.
9. Cool on the baking sheet for 10 minutes before serving.