Celebrate Valentine’s Day with these fruity and floral, heart-shaped scones that are studded with sweetened cherries.
Gluten-Free Cherry-Rose Scones
Serves: 12
Ingredients
- 3 cups gluten-free all-purpose flour*
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1⁄2 cup dried sweetened cherries, chopped
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 teaspoon rose water**
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cardamom, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cherries.
- In a small bowl, whisk together 1 cup cream and rose water. Add to flour mixture, stirring until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch heart-shaped cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet. Freeze scones for at least 20 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
**We used Cortas Rose Water.
Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
**We used Cortas Rose Water.
Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
I’m looking forward to trying this recipe this week!
I’d love to know the china pattern. Would anyone be able to identify it for me?