Makes 8 scones Difficulty
1 cup pie cherries 2 cups gf flour 2/3 cup sugar 1/2 teaspoon salt 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup Earthbalance butter substitute, chilled 1/2 cup flaked coconut 1 Tablespoon crystalized ginger 2 large eggs 1/2 cup soy yogurt 1/4 cup soy milk 2 Tablespoons sugar
Preheat oven to 400 degrees F.
Place a silpat on a jellyroll pan or lightly grease and cover with parchement paper.
In a large mixing bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in Earthbalance until mixture resembles coarse crumbs. Mix in cherries, coconut and ginger.
In a small bowl, beat eggs and yogurt together. Add egg mixture to dry ingredients, stirring with a fork until just mixed and dough holds together.
Turn dough onto a floured surface and divide into 2 parts. Pat each into a 6" circle and cut circles in fourths. Brush tops with soy milk and sprinkle with sugar.
Bake for 20-25 minutes or until tops are light brown. Remove from oven and cool. Serve warm.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.