Chocolate and cherries are one of the most classic and romantic Valentine’s Day combinations. These gluten-free black forest scones are the perfect, not too sweet way to indulge in both rich, dark chocolate and sweet, juicy cherries while still eating well. Whip up a batch of these quick and easy beauties and he will melt in your hands.
Gluten-Free Black Forest Scones
Scones:
1 1/2 cups whole grain gluten-free flour blend
1/2C + 2Tb cocoa, cacao or carob powder
1/3 cup fine coconut sugar or Sucanat
1 tablespoon aluminum and gluten-free baking powder
1/4 teaspoon fine sea or Himalayan salt
1/2 cup chilled unsalted organic butter, cut into small pieces
1/2 cup unsweetened fat-free organic plain Greek yogurt
1/4 cup organic milk of choice (low-fat unsweetened almond, coconut, goat or whatever milk you prefer), plus extra for brushing
1 large organic egg
2 teaspoons Ground Vanilla Bean Powder
1 1/2 cups fresh or unsweetened frozen black cherries, pitted and quartered
*See vegan adaptations below
Chocolate Glaze:
1 Tb melted coconut oil
1 Tb raw honey or maple syrup
2 Tb cacao powder
1 tsp Ground Vanilla Bean Powder
Dash of fine sea salt
Scone Directions:
Preheat the oven to 375°F and line a baking tray with parchment paper or Silpat.
Sift the gluten free flour, cocoa powder, coconut sugar, baking powder, and salt into a large bowl. Using a pastry blender or two forks cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
In a separate bowl, whisk the yogurt, milk, egg, and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a gluten-free floured work surface to complete bringing it together with your hands. The dough will be very sticky. Keep your hands moistened with water (but not wet) to help prevent the stickiness from getting out of control. Flatten the dough out and press the cherries into the dough, folding it over and flattening it out a few times to incorporate the cherries.
Shape the dough into an even-thickness rectangle about 10-inches across. Using a cookie cutter or knife, (moisten with water between cuts to minimize sticking), cut into 16 pieces (reshaping and flattening the remaining dough as needed if using a cookie cutter) and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk (optional) and bake for 15-20 minutes or until the scones are lightly browned on top.
If serving immediately, partially cool the scones before glazing. If you are not serving immediately or prefer a more set glaze, cool completely before glazing and allow the glaze to set for at least an hour before serving.
Glaze Directions:
While the scones are baking, whisk the coconut oil, honey or maple syrup, cacao powder, and vanilla bean powder in a small bowl until combined and drizzle over the scones using the whisk or a fork. Enjoy!
*These are also vegan-adaptable if you use the same amounts of chilled coconut oil instead of butter, unsweetened almond or coconut yogurt instead of plain Greek yogurt, unsweetened non-dairy milk, your choice of egg replacer equal to one large egg and in the glaze, maple syrup instead of honey.
Image: Pexels
How did these decadent scones turn out for you? Please let us know in the comments below and on Facebook and Twitter!
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