Chocolate and Roasted Cherry Scones
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chocolate and Roasted Cherry Scones calories by ingredient
Introduction
These Chocolate and Roasted Cherry Scones are gluten free, dairy free and full of Summer cherry flavour. 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. Adapted from Brittany Angell's book Every Last CrumbNumber of Servings: 8
Ingredients
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¾ cup fresh or thawed frozen pitted cherries, halved
⅓ cup miniature chocolate chips
1 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 seed
½ cup arrowroot starch
½ tsp baking soda
½ tsp kosher salt
¼ cup Earth Balance Buttery Sticks
¼ cup non-hydrogenated shortening
2 large eggs
1 tsp vanilla
⅓ cup jaggery or fine-grind raw sugar
¾ tsp apple cider vinegar
Tips
Use any ground nuts or seeds that you prefer. Tapioca can be substituted for the arrowroot.
Directions
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.