These gluten-free scones are perfect for Mother’s Day brunch. With the just the right amounts of cherry and almond, these buttery scones are incredibly delicious. For this recipe we like Cup4Cup gluten-free flour.
1 3/4 cups of all-purpose, gluten-free flour (plus more for work surface) 2 1/2 teaspoons baking powder 2 1/2 tablespoons sugar, plus more for sprinkling 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled 1/2 cup dried cherries 1 teaspoon grated lemon zest 1 large egg 1 teaspoon of almond extract 5 tablespoons heavy cream, plus more for brushing on scones
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into circles, or wedges if you wish.
5. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.