Chocolate Cherry Drop Scones & A Give-Away
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These gluten-free, sugar-free scones are utterly delicious. They’re light but still chewy, have a great muffin-top crust, and a mouth feel quite similar to an English muffin.
I ate mine with a cup of black coffee. Joe decided to slice one in half, pop it the toaster, and top it with ice cream. Of course, I had to have a few bites of that, too.
And then we ate them toasted with ice cream for dessert the next night.
This recipe was adapted from one of my favorite magazines, Martha Stewart’s Everyday Food. (Yes, I used my basic flour blend to make these scones. And yes, I love Martha…)
Martha Stewart Living Radio!
Yep. They found my book on Amazon.com and asked if I wanted to chat with Kim Fernandez & Betsy Karetnick on Morning Living.
Thursday, February 17th you can listen in at 8:10 a.m. EST while we talk about sugar-free, gluten-free baking on Sirius 112 or XM 157.
I am so excited that they think it’s a topic worthy of a morning radio spot!!
Help me get to the word out!!
To help celebrate & get the ‘gluten-free, sugar-free food is fabulous!’ word out, I’m giving away two subscriptions to Everyday Food! (Compliments of Joe and me…Martha didn’t ask me to do this.)
Here’s how to enter:
- Send out a tweet on Twitter that says: @Amys_SSGF is going to be on @martharadio February 17th! Love #gfree topics! (Or something like that – you get the idea!)
- Leave a comment on Martha Stewart Living Radio’s Facebook page about the interview. If you know how, add a link to my blog or my Facebook page.
- Share the interview info on your blog.
- Leave a comment (I always love to hear from you!!)
And, of course, you should try these scones. You’ll fall in love.
Chocolate Cherry Drop Scones
makes 10 scones
adapted from Martha Stewart’s Everyday Food, January-February 2011
1/2 cup (80 grams) dried cherries, fruit-juice sweetened
1 1/2 cups (186 grams) Amy’s Basic Flour Blend
1/2 cup (60 grams) gluten-free certified rolled oats (not quick cooking)
3 tablespoons (36 grams) palm sugar
2 teaspoons (8 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
1/4 teaspoon xanthan gum
1 cup (250 grams) low-fat buttermilk
1 extra large (56 g grams) egg
3 tablespoons (42 grams) unsalted butter, melted
1/2 cup (80 grams) unsweetened carob chips or your favorite chocolate chips
Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
Place dried cherries in a glass bowl, cover with water, and microwave for 30 seconds. Soak for 10 minutes. Drain cherries and chop coarsely. Set aside.
Whisk together the flour blend, oats, palm sugar, baking powder, salt, and xanthan gum. Make a well in the center. Put 1/2 cup of the buttermilk into the well. Add the egg and use a fork to whisk the egg into the buttermilk. Once combined, add the remaining buttermilk and the melted butter and stir just until combined. Gently stir in the chopped cherries and the carob or chocolate chips.
Use a spring-release ice cream scoop to drop even amounts of scone batter onto the prepared baking sheet. Bake for 8 minutes, then rotate the tray 180 degrees and bake for another 8 – 10 minutes until baked through and lightly golden brown.
Let cool on the baking sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Scones are always best the day they’re made. Freeze leftovers for later use or slice in half, toast, and top with vanilla bean ice cream.
Recipe Notes: I get juice-sweetened dried cherries in the bulk section at Whole Foods. I use unsweetened carob chips instead of chocolate chips because I haven’t found a refined sugar-free chocolate chip I love. Use whatever you like best.