Lemon Cherry Scones

Serve with clotted cream or lemon curd for a tasty tea time snack

I am constantly searching for new breakfast ideas. I am too lazy to wake up early on a week day to make eggs or pancakes or, for that matter, to put on make up most mornings. I get really tired of cereal or toast and can’t do donuts or pastries anymore. What to do?

Make scones, of course!  One of my new cookbooks has a great basic recipe, so I altered a little bit and ta da! Tasty scones for my weekday breakfast pleasure. I made mine Lemon Cherry, but there are of course endless combos of flavors that you could play with. I love these toasted with lemon curd or clotted cream a la the Brits. YUM. These also travel insanely well. Although they’re a little crumbly, I managed to transport a few in a baggie in a full purse through a full day of work without them breaking apart. Road testing is awesome.

These travel really well and taste great!

Lemon Cherry Scones
Adapted from Gluten Free Baking Classics

1/2 cup milk
2/3 cup dried tart cherries
grated rind of one lemon
2 cups GF flour mix
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces
2 large eggs

1) Preheat to 425 F. Position rack in center of oven. Line heavy baking sheet with parchment paper or Silpat.

2) Combine milk and cherries in a small bowl and set aside.

3) Combine dry ingredients in bowl of electric mixer. With mixer on low, cut butter into dry ingredients until it resembles coarse meal. Put mixture aside.

4) Beat eggs until very light and fluffy. Add milk/cherries and flour mixture and mix on medium/low for 1 minute. Use lightly floured hands to pat out dough into a large, 1-inch-thick round  on a lightly floured surface.  Cut out scones with a 2 1/2 inch round cookie cutter (or a floured drinking glass) or cut into triangles.

5) Place dough on prepared baking sheet and put in center of oven. Turn oven temp down to 375 F and bake 20-25 minutes until golden and cooked through.


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