Who loves Cherry Bakewell? It is one of my favourite flavour combos… The happy marriage of sweetly-tart cherry with frangipane almond is just heaven. It is one of those pairings that invites culinary creativity and kitchen play time. These Cherry Bakewell Scones simply had to be made.
I admit that they were conjoured up earlier in the summer when the wonderful Kentish cherries were ripe on the trees and the weather was hot and sultry. The photos have been idling on my computer for months waiting to be edited, but then I got waylaid with school holidays, followed by a wonderful family cruise to Norway, the back to school chaos and then a perfectly relaxing stay in France with a wonderful group of bloggers at Pignoulet retreat. I make no apology… I have had a fabulous summer and feel blessed to have spent it with family and the most incredible friends. It has been exactly what I needed after a couple of years of endless stress and loss.
The cherries may have long-since finished, but these scones are still worth the effort. Frozen cherries are an ideal substitute for fresh… just make sure you defrost and drain them thoroughly before use (and save any of that gorgeous juice for smoothies).
The recipe has been adapted from the successful Hot Cross Scones that I hatched at Easter. Made with buttermilk, a little ground almond and wholegrain gluten free flours, they have a fantastic soft scone texture which stays fresh for days. Although (as with any scone) they are at their best when just made, the scones I make with buttermilk stay way fresher than any other gluten free scone I have eaten. If you keep them in the fridge to extend their life, just remember to bring them back to room temperature or warm them in the microwave to perk them up.
So what makes these scones worthy of the title ‘Cherry Bakewell’? Well… apart from being packed with juicy fresh cherries, the dough is infused with plenty of almond extract… I like my Bakewell to be extra almondy! Slathered with clotted cream and cherry jam they make for a delicious variation on traditional afternoon tea… ideal with a heady, perfumed pot of Earl Gray.
I am sharing my gluten free Cherry Bakewell Scones with the following linkies :
Other cherry and almond recipes and makes on Gluten Free Alchemist include :
Cherry-Chocolate Battenburg Cake with Cherry-Almond Marzipan
Cherry-Almond Coconut Milk Ice Cream
All the Gluten Free Scones on Gluten Free Alchemist :
Best Ever Gluten Free Scones – Absolutely perfect and more than comparable with their glutenous counterparts… Fresh for days and no crumbling allowed!
Hot Cross Scones – Yes really! An easy to make, light and fluffy scone with all the flavours of Easter.
Best Buttermilk Cheese Scones – Cheesy, soft and fluffy scones with buttermilk for lightness.
Chocolate Chocolate Chip Scones – Take your favourite scone recipe or mix and turn it chocolate. So easy! (And did I mention the Nutella Mascarpone Cream that I made to go with…?)
Blueberry & Lemon Buttermilk Scones – Gluten free scones with a little fruity, citrus twist.
Asparagus & Stilton Scones – A little British savoury adaptation of favourite early summer flavours.
Original basic GFA slightly sweet scones
Cherry Bakewell Scones
- Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
- Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously). Transfer to a large bowl.
- Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar and stir through.
- Make a well in the centre and add the beaten egg, buttermilk and almond extract.
- Use a flat-bladed knife to mix the wet ingredients into the dry, until it clumps together and continue to mix, until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
- Add the chopped cherries and mix through until even.
- Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca flour.
- Flour your hands well and gently bring the dough together. It should be quite wet.
- Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
- Gently roll out the dough between the paper to a depth of about 4 cm.
- Use a round/fluted cookie cutter (I used one 3 inches/7 cm) to cut rounds from the dough and carefully transfer them to the lined baking sheets.
- Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
- Brush the top of each scone with egg-wash, sprinkle with a little sugar and bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
- Remove from the oven and transfer to a wire rack to cool.
- Eat warm or cold, with butter and/or jam and/or cream.
- Store the scones in an airtight container for 2 to 3 days if necessary.