Gfcf Cherry Chocolate Scones Gluten Free Recipes

Steps:

• 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

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine flour, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk or mix ingredients together until well-combined.
• Cut butter into very small pieces. Blend butter into flour mixture using a pastry blender or two butter knives.
• Stir in chocolate chips or chocolate chunks.
• Whisk buttermilk and vanilla extract together in a small cup before adding it into the mixture. Stir until the dough comes together, but do not over-mix.
• Transfer dough to a cool, floured surface and knead it four to five times. Pat the dough into a circle approximately 7 inches round and 1 1/2 inches thick. Cut the dough into eighths.
• Make an egg wash by combining one well-beaten egg with 1 tablespoon of milk. Brush wash over the tops of the scones.
• Make cinnamon sugar by combining granulated white sugar and cinnamon. Sprinkle on top of the scones.
• Transfer scones to a cookie sheet. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into one of the scones comes out clean.
• Remove from oven and transfer to a wire rack to cool.
• Enjoy!