Some children learn to cook from their Italian grandma or by watching their mom at the stove. Others learn from the American Heart Association. I’m the “others”.
No romantic stories of me at my mother’s knee stirring fresh rosemary into the stew. Just me and a cookbook made for kids by the AHA. This was back when (I’m dating myself) people thought margarine was healthier than butter. Good thing for me, my parents only had butter in the house so I was saved from trans fats. Thanks AHA!
I remember making several recipes from this cookbook, but the one I was most proud of was scones. Back in 1993, most children weren’t Master Chef candidates and grinding their own flour in their room, so please allow me my moment of pride.
I mixed, kneaded, rolled, cut and baked. And served my parents delicious margarine-free scones.
I now bring to you my new rendition of this childhood memory. Whole grain, gluten-free scones with dried cherries and chocolate chips. With no kneading, rolling or cutting, these are even easier than what I made back when – AHA want me to write your next cookbook?
Makes 8 Servings
1/2 cup non-dairy milk (I used organic soy milk) + 1/2 Tbsp vinegar (I used apple cider vinegar)
1/3 cup melted coconut oil
2 tsp gluten-free vanilla extract
1 3/4 cup gluten-free flour blend (I use Cup4Cup Wholesome because it is made with whole grains and has 4 grams of fiber per 1/4 cup)
3 Tbsp sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/4 cup dried cherries
1/4 cup chocolate chips
Preheat oven to 425°F. Line a baking sheet with parchment paper (see note below).
In a glass measuring cup, combine the non-dairy milk and vinegar. Set aside for a few minutes.
Add all liquid ingredients to a small bowl and whisk to combine.
Add all dry ingredients to a large bowl and whisk to combine. Add the liquid to the dry and stir until thoroughly mixed.
Mix in the dried cherries and chocolate chips.
Scoop 8 portions of dough onto the baking sheet and shape into a scone or biscuit. Place in the oven and bake for 12-15 minutes or until the tops start to brown. Cool and serve with butter, jam or topping-less!
I used a pizza stone instead of a baking sheet to get a nice crispy crust on the bottom of the scones. I highly recommend using a pizza stone if you have one!
Since this is a gluten-free recipe, there is no kneading, rolling or risk of overmixing. This is one recipe where gluten-free is easier!