Dairy-Free, Gluten-Free Cherry Vanilla Scones
You may think of scones as off-limit treats beckoning to you at cafés. But now you can cave to temptation and make your own! These lightly sweet and easy cherry vanilla biscuits are free of dairy, gluten, nuts and the other top allergens. And the infusion of vanilla and pink cherry icing makes them so very special.
Makes: 8 scones
Free of: gluten and top allergens
- 1 1/3 cups sorghum flour
- 1/3 cup potato starch
- 1/3 cup tapioca starch
- 1/3 cup sugar
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 1/2 cup chopped dried cherries
- 1 cup full-fat canned coconut milk or coconut cream
- 1 tbsp vanilla extract
- 2/3-1 cup powdered sugar
- 1 tbsp 100% cherry juice (See Recipe Notes)
- 1/8 tsp vanilla extract
- Pinch of salt
Though the recipe uses a very small amount of cherry juice, it's well worth the purchase. Use leftover juice to make delicious smoothies.
For my favorite Very Cherry Smoothie recipe, visit my website.
- To make scones, line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, starches, sugar, baking powder, xanthan gum, and salt together in a medium bowl. Add dried cherries and stir to combine.
- Drizzle in coconut milk and vanilla. Stir to bring everything together, working it with your hands when needed. Dough should be cohesive and somewhat workable, but not too sticky.
- Divide dough in half and gently pat each into a disk, 3/4- to 1-inch high, on a cutting board.
- Freeze dough disks about 20 minutes, while oven preheats to 425° F.
- Place semi-frozen dough on cutting board, and cut each disk into 4 wedges. Place wedges on the prepared baking sheet, about 1 inch apart for space to rise.
- Bake 16 minutes, or until lightly browned. Let cool 10 minutes.
- To make icing, whisk 2/3 cup powdered sugar, juice, vanilla, and salt together in a small bowl, until smooth. For a thicker and sweeter icing, whisk in 1/3 cup additional powdered sugar.
- Drizzle cooled scones with icing just before serving. Un-iced scones can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes