Gluten Free

Gluten Free Cherry Almond Scones

I love scones! Rich, moist, flavorful, and the perfect size for a simple breakfast. At the Virginia Renaissance Faire, I typically offer 5-6 different scones each week and vary the scones from week to week. The Faire gates open at 10:00 am.; rarely do I have scones after 12:00 noon. Once you make these, you’ll understand why they disappear so quickly.

See also: Cherry Almond Scones, Vegan Cherry Almond Scones and Diabetic Friendly Cherry Almond Scones.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

When adding chopped almonds, spread them on a baking sheet covered with parchment paper (for easy clean-up) and bake in a 350 degree for only 5 minutes until aroma rises and nuts are lightly brown. (Almonds burn easily; be sure to set the timer for 5 minutes.) Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor.

Almonds before baking.
Almonds baked for 5 min.

When using dried fruit, soak the fruit in water or other liquid for 15 minutes  – 1 hour to soften. Dried fruit will rob the scone of moisture, making it dry; dried fruit that has been soaked in water will be the perfect degree of dryness after baking.

Butter needs to be very cold when making scones. Part of the scone’s rise is due to the steam that is generated as the butter melts. Freeze the butter before using. Then grate the frozen butter before adding it to the flour mix. If the grated butter is not used immediately, return it to the freezer.

Grated Butter.

Make ahead: You can grate the butter and store it in the freezer in a covered container to use when needed.

When putting scone dough on a baking sheet, line the sheet with parchment paper. If using a scone pan, line the bottom of the scone sections with triangles of parchment paper and then spray the pan with a non-stick cooking spray.

Combine the gluten free flour mix, sugar, baking powder, salt, kelp, xanthan gum, cinnamon and mace in a large bowl; mix until all dry ingredients are evenly distributed throughout the gluten free flour; this helps to ensure an even rise.

When making scones, the butter is added to the dry flour mix. This can be done in the bowl of a food processor by pulsing 3-4 times for 2 seconds each time. Or the butter and flour can be mixed in a large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking.

Crack eggs into a small bowl and whisk before combining with other liquids. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk together the eggs with the remaining wet ingredients. Then make a well in the flour mix and add the egg and buttermilk mix. This ensures that flour in the bottom of the bowl becomes wet. Use a spatula to combine the dry and wet ingredients.

Well in the flour and butter mix.
Pour wet ingredients into well.

Once wet and dry ingredients are combined, drain the cherries and add the cherries and half of the almonds to the dough; mix to combine. If the dough is crumbly, use you fingertips to “mush” the ingredients together.

Measure dough into prepared scone pan, measuring 107.5 g./ 3.8 oz. of batter into 5 wells, or pat the dough into a circle and place on the baking sheet. Dough should be 1″ thick. Cut the dough int 8 equal parts and separate slightly; separation enables heat to reach more surfaces of the scone, enabling a better rise.

Gluten free flours need time to absorb moisture. Refrigerate your prepared scone batter for a minimum of 2 hours or overnight. This will also chill the butter again and produce a better rise.

The “toothpick” test to check for doneness typically does not work with gluten free baked goods. An instant read thermometer is an essential part of gluten free baking. Gluten free baked goods should typically be baked to 215 degrees.

Once scones have finished baking, let cool for 15 minutes, then remove from scone pan or baking sheet and place onto cooling rack. This prevents scones from sticking to the pan and prevents condensation within the pan.

Scones are wonderful while warm with a pat of butter or cherry jam. However, if icing is desired, let scones cool completely. Then place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones and spoon prepared icing on top of scones.


Gluten Free Cherry Almond Scones

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By Connie Teunis Serves: 5-8
Prep Time: 30 minutes active, 2 hours inactive hours and 30 minute Cooking Time: 15 minutes

A delicious rich, moist, flavorful cherry almond scone. And it's gluten free! This recipe can be easily doubled or tripled; however, scones are best within 1-2 days of baking.


  • For Scone:
  • 120 g./ 3/4 c. Dried Tart Cherries, soaked in water or cherry juice to soften
  • 60 g./ ½ c. Almonds, chopped, toasted and divided
  • 155 g / 1 c. My Gluten Free Flour Mix*
  • 64 g./ 1/3 c. Sugar
  • 1 ¼ t. Baking Powder
  • ¼ t. Xanthan Gum
  • ¼ t. Salt
  • Scant ¼ t. Cinnamon
  • Dash of Mace
  • 85 g./ 6 T. Unsalted Butter
  • 1 Egg
  • ½ t. Pure Almond Extract
  • 60 ml./ 4 T. Buttermilk
  • For optional Almond Icing:
  • 90 g./ 3/4 c. Powdered Sugar
  • 1/2 t. Pure Almond Extract
  • 5 t. Milk for a heavy icing; 8 t. or more Milk for a thin glaze
  • Remaining 30 g./ 1/4 c. Toasted Almonds



Freeze butter for 1 hour. Then grate butter using the grating tool of a food processor or by hand using a grater. Set grated butter in freezer until ready to use.


Soak cherries in hot/warm water until softened; 15 minutes - 1 hour.


Preheat oven to 350 degrees. Chop almonds. Line a baking sheet with parchment paper (for easy clean-up) and spread almonds on baking sheet. Bake in oven for 5 minutes until almonds are slightly browned and an aroma rises. Do not overbake; almonds burn easily. Remove from oven and cool completely.


Combine the 7 dry ingredients in the bowl of a food processor. Pulse to combine. Add grated butter. Pulse 3 - 4 times for 2 seconds each until butter is the size of small peas. OR place dry ingredients and grated butter in a large bowl; mix using only your fingertips until butter is the size of small peas.


In a small bowl, combine egg, almond extract, and buttermilk; mix thoroughly.


Make a well in the middle of the butter/flour mixture; pour in liquids and combine until all ingredients are wet. Do not over mix.


Drain cherries. Add cherries and 30 g./ 1/4 c. toasted almonds to batter; mix gently until cherries are evenly distributed.


Spray scone pan with non-stick cooking spray. Line bottom with triangles of parchment paper. OR line a baking sheet with parchment paper.


Measure 107.5 g./ 3.8 oz., batter into 5 wells in the scone pan; refrigerate for 2 hours. OR pat dough into a circle that is 1" thick; cut into eights and pull scones slightly apart. Refrigerate for 2 to 12 hours.


When ready to bake, heat oven to 375 degrees. Once the oven is hot, remove scone pan from refrigerator and place into oven. Bake for approximately 15 minutes until instant read thermometer reads 210-215 degrees.


Remove from oven. Let cool 10-15 min. For scone pan, run a knife around the edges of the scones and tip onto cooling rack. Set upright and cool completely if icing. For the baking sheet, remove scones from baking sheet and place onto cooling rack; cool completely if icing. If icing is not to be applied, eat warm with a pat of butter or some cherry jam.


Make optional almond icing: Mix all ingredients together. Use 2 t. milk for a thick icing; use 4 t. or more of milk for a thin glaze.


Place waxed paper under the cooling rack. Spoon icing onto scones. Eat warm or cool.



*My Gluten Free Flour Mix:

70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour

This equals 155 g. per 1 cup.

To make a large batch at once, I multiplied the above amounts by 8:

560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca


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