Many years ago in an email from Whole Foods, I came across a cherry and cardamom scone recipe made with spelt flour. It quickly became a family favorite, made for first days of work and school and for birthdays. My mother is allergic to wheat, however, so I've adapted this recipe to work around her needs and to further hone it to our tastes. It's really delicious alone or with cherry jam. I generally make my own jam but there are some very good brands on the market. Just get one without too much sugar! These freeze beautifully too- since they're a bit time-consuming, make a whole batch or even double it, and just freeze them as soon as they're cool. —em-i-lis
rolled oats (not instant or quick)
scant 1/2 cups
natural brown cane sugar
1 1/2 teaspoons
gluten-free baking powder
ground Guatemalan cardamom
unsalted butter, softened and cut into small cubes
pure vanilla extract
dried cherries, chopped
In This Recipe
Preheat oven to 400 F. Line a large baking sheet with a silpat (or parchment or cooking spray) and set aside.
In a blender, pulverize 1/4 cup of the oats into a rough flour. Put them and the remaining 1/4 cup of unblended oats into a large mixing bowl. Add the flour, sugar, baking powder, cardamom, baking soda and salt, and whisk until well combined. Using two knives or your fingers, blend the butter into the flour mixture until well incorporated.
In a smaller mixing bowl, lightly beat the egg, and then whisk in the vanilla and buttermilk. Add this to the flour mixture, stirring to combine. Fold in the cherries.
Using a large spoon (soup spoon or the like), scoop out balls of dough and place in rows on the silpat-lined pan. Flatten slightly. Each should be about the size of your palm. Place pan in the oven and bake 17-18 minutes until scones are firm on top but not hard or crunchy. Cool slightly and serve.