Grain-Free Dark Chocolate Cherry Scones

I have not made anything remotely resembling a scone in a long time, but was inspired by Nom Nom Paleo's recipe for these scones this week (see the link for her lovely photos). Also I have next week off, so why not celebrate with Sunday morning scones!? I made them this morning and they were very tasty, and a bit unlike any other grain-free bread product I have made. Perhaps this was due to the chocolate involved, but they were a bit more dessert-like. Not overly sweet, but chocolatey, with a nice texture.

Scones and Tea! Next time I will shape the scone more...

Grain Free Scones - makes 8
3 cups blanched almond flour
1½ teaspoons baking soda
½ teaspoon fine sea salt
4 tablespoons butter, as cold as possible (preferably frozen)
2 large pastured eggs
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon vanilla extract
3 ounces of 80+% cacao dark chocolate, cut into bite-size chunks
⅓ cup dried cherries

1. Preheat oven to 350. Get out a baking sheet and piece of parchment paper (to be ready when things are sticky!)
2. Mix almond flour, baking soda, and salt in a large bowl. Grate chilled butter into the flour mixture with a cheese grater, and then cut the butter pieces in with a pastry cutter (or fork). You want the mixture to end up crumbly.
3. Whisk eggs, vinegar, honey, and vanilla in a small bowl. (If you need to heat your honey up to get it liquid, do that, and then put the whole mix in the fridge for 5-10 minutes to cool it down again.)
4. Make a well in the dry ingredients and pour in the liquids. Use a spatula to mix everything together to get a wet, chunky dough. Add the cherries and chocolate chunks and stir to blend.
5. My dough was very sticky here, so I put it in the fridge for 20 minutes. The Nom Nom Paleo photos do not appear to have sticky dough, so I am not sure if it was due to my warm honey or what. In any case, form the dough into two balls (I wet my hands a bit to help with the stickiness) and move to parchment. Press the tops of the balls down to form flattened circles, about 3/4" thick. Cut each circle into 4 wedges and arrange on the parchment (which is on the baking sheet). My dough was so sticky I just left it in the circular shape and separated the wedges midway through baking. It's not as aesthetic, but still delicious.
6. Bake for 20-25 minutes, turning tray halfway through. They will get brown - check for doneness with a toothpick. Eat!

raspberry barley scones

this recipe is from "good to the grain: baking with whole-grain flours" by kim boyce. these scones were delicious; flaky, buttery, and not too sweet. i'm really excited to make everything in this cookbook.

dry ingredients:

1 cup plus 2 tbsp barley flour

1 cup all purpose flour

1/4 cup dark brown sugar

2 tsp baking powder

1/2 teaspoon baking soda

1 1/4 tsp kosher salt

wet ingredients:

4oz cold unsalted butter

1/2 cup buttermilk

1 egg

finishing ingredients:

1/2 cup jam (i used raspberry)

1 tbsp melted butter

1 tbsp sugar

1. Preheat oven to 350F. Rub a baking sheet lightly with butter. Sift the dry ingredients into a large bow, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

2. Cut the butter into 1/2" pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is in sizes ranging from rice grains to flattened peas.

3. In a small bowl, whisk together the buttermilk and egg until thoroughly combines. Scrape the buttermilk and egg into the dry mixture, and mix until barely combined.

4. Use a spatula to transfer the dough onto a well-floured surface. The dough may be too sticky to handle, if it is, dust it with flour and fold it together a few times. Divide the dough into two pieces. Flour your hands and pat each piece of dough into a disk about 3/4" thick and 7" in diameter.

5. Cover one disk with the jam. Top the spread with the second disk and press down gently. Brush the dough lightly with melted butter and sprinkle with sugar. Cut the circle into 8 triangular wedges.

6. Bake the scones for 22-26 minutes, rotating the sheet halfway through. Tops will get golden brown and jam will get bubbly.

7. Eat! They're best when they're warm.