Heavenly GF Cherry Scones (England)

A nice cup of tea with scones, how wonderful is that? This sorghum based scone is tender and loaded with good stuff. I used coconut sugar to make it low glycemic and thick coconut cream to replace nut milks or dairy. You won't miss the eggs so it's perfect for those who are allergic and also used frozen whole cherries for a nice surprise inside. Made for a tender crumb and juicy cherry filling.

These freeze pretty well.

Cherry GF Scones

1.5 cups sorghum flour 1/2 cup tapioca flour 1 tablespoon baking powder 1/4 cup coconut sugar pinch of salt 1/8 tsp xanthan gum

1 stick Earthblend non dairy butter

1/2 cup coconut milk (not the lite version but the full cream version)

10 whole cherries (frozen is fine)

Preheat oven to 400 degrees.

Mix the dry ingredients together with a paddle on a low setting and add the stick of butter till crumbly in texture. Do not overmix.

Slowly pour in the coconut milk and mix until dough forms a ball.

Shape ball into triangles and stuff with one cherry. You should have enough dough for 10 scones.

Place on a baking sheet and bake for about 20-25 minutes.

Allow to cool until set. Enjoy with a cup of hot cinnamon tea.