Chocolate and Roasted Cherry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
¾ cup fresh or thawed frozen pitted cherries, halved⅓ cup miniature chocolate chips1 ½ cups blanched almond flour (I used a mix of 3 oz (1 cup) almond and 1.5 oz (½ cup) pumpkin seed flour)2 tbsp ground chia seed½ cup arrowroot starch½ tsp baking soda½ tsp kosher salt¼ cup Earth Balance Buttery Sticks¼ cup non-hydrogenated shortening2 large eggs1 tsp vanilla⅓ cup jaggery or fine-grind raw sugar¾ tsp apple cider vinegar
Heat oven to 450F and line a rimmed baking sheet with parchment.
Spread the cherries out in one layer on the sheet.
Roast for 15 minutes, stirring halfway through. Set aside and let cool
Reduce the oven to 350F and line a baking sheet with parchment.
In a large bowl, whisk the almond and pumpkin seed flours, chia seed, arrowroot starch, baking soda and salt.
Cut in the Earth Balance Buttery Sticks and shortening until the mixture consists of pea-sized lumps.
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.
Stir in the chocolate chips and cooled cherry-chocolate mixture.
Spread in a lined 6” springform pan and bake 20 minutes.
Score into 8 scones with a bench scraper or sharp knife (do not separate the pieces)
Return to the oven and bake for 25 minutes longer.
Remove the springform ring and bake a final 15 minutes.
Cool 30 minutes, then cut along the score lines and separate the pieces.
Serving Size: Makes 8 small scones
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Spread the cherries out in one layer on the sheet.
Roast for 15 minutes, stirring halfway through. Set aside and let cool
Reduce the oven to 350F and line a baking sheet with parchment.
In a large bowl, whisk the almond and pumpkin seed flours, chia seed, arrowroot starch, baking soda and salt.
Cut in the Earth Balance Buttery Sticks and shortening until the mixture consists of pea-sized lumps.
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.
Stir in the chocolate chips and cooled cherry-chocolate mixture.
Spread in a lined 6” springform pan and bake 20 minutes.
Score into 8 scones with a bench scraper or sharp knife (do not separate the pieces)
Return to the oven and bake for 25 minutes longer.
Remove the springform ring and bake a final 15 minutes.
Cool 30 minutes, then cut along the score lines and separate the pieces.
Serving Size: Makes 8 small scones
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 23.5 g
- Cholesterol: 46.5 mg
- Sodium: 80.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.4 g
- Protein: 6.4 g
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