Monday, November 25, 2013
Sour Cherry Scones
Sour Cherry Scones (makes 6)
pre-heat oven to 375F
1/4 cup golden flaxmeal (or grind your own flaxseeds)
1/4 cup potato starch
1/4 cup chick pea flour (I wonder if ground quinoa would work here? maybe next time)
1/2 cup brown rice flour
1 tsp baking powder
1 TBLS chia seeds
1/4 tsp salt
1/2 tsp lemon zest
1-2 TBLS jam of your choice
1 tsp vanilla
1/2 cup coconut water (NOT MILK)
1-2 TBLS dried sour cherries
1/2 cup walnuts
Mix all the dry ingredients (1st 7on the list) plus the lemon zest.
Mix jam, vanilla and coconut water in a small bowl.
Add wet to dry, mixing sparingly.
Toss in the dried cherries and crunch up the walnuts into the size bits you like to find in your scones. Mix this all together until it is consistently textured, but don't overdo it.
Plop extra large tablespoon ovals onto a non-stick silicone baking sheet, on a cookie sheet or other pan. Allow 35-40 minutes for baking but set your timer for 25 minutes and test for doneness, being ready to put them back in for up to 10 more minutes.
They will begin to brown and crisp a bit on the outer edges, but remain a little moist inside. These are scones -- not muffins -- and go well with marmalade, honey, or nut butters.