Ingredients
-
3/4
-
1/3
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
2
-
1
-
1/3
-
3/4
-
Directions
Chocolate and Roasted Cherry Scones , These Chocolate and Roasted Cherry Scones are gluten free, dairy free and full of Summer cherry flavour Not flaky like traditional scones, but just as decadent with tea! Adapted from Brittany Angell’s book Every Last Crumb, These Chocolate and Roasted Cherry Scones are gluten free, dairy free and full of Summer cherry flavour Not flaky like traditional scones, but just as decadent with tea! Adapted from Brittany Angell’s book Every Last Crumb
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Steps
|
1
Done
|
Heat Oven to 450f and Line a Rimmed Baking Sheet With Parchment. |
|
2
Done
|
Spread the Cherries Out in One Layer on the Sheet. |
|
3
Done
|
Roast For 15 Minutes, Stirring Halfway Through. Set Aside and Let Cool. |
|
4
Done
|
Reduce the Oven to 350f and Line a Baking Sheet With Parchment. |
|
5
Done
|
in a Large Bowl, Whisk the Almond and Pumpkin Seed Flours, Chia Seed, Arrowroot Starch, Baking Soda and Salt. |
|
6
Done
|
Cut in the Earth Balance Buttery Sticks and Shortening Until the Mixture Consists of Pea-Sized Lumps. |
|
7
Done
|
in a Small Bowl, Beat the Eggs With the Vanilla, Jaggery and Vinegar. Pour Into the Flour Mixture and Mix Just Until the Dough Comes Together. |
|
8
Done
|
Stir in the Chocolate Chips and Cooled Cherry-Chocolate Mixture. |
|
9
Done
|
Spread in a Lined 6 Springform Pan and Bake 20 Minutes. |
|
10
Done
|
Score Into 8 Scones With a Bench Scraper or Sharp Knife (do not Separate the Pieces). |
|
11
Done
|
Return to the Oven and Bake For 25 Minutes Longer. |
|
12
Done
|
Remove the Springform Ring and Bake a Final 15 Minutes. |
|
13
Done
|
Cool 30 Minutes, Then Cut Along the Score Lines and Separate the Pieces. |
