We made these again for Katie's party. This time I more than shared with Daddy. There were plenty left over for me to savor some with my hot tea. If the tea tax of 1773 had not gotten Americans to boycott tea, might we have tea time still today, as the British do? Perhaps we could reinstate tea time?
This last time around Katie had the bright idea of using a heart shaped cookie cutter on the scones. They were very cute and little enough you did not feel guilty eating two (or three).
Chocolate Cherry Scones
3/4 c millet flour
1/2 c almond flour (finely ground)
1/2 c sorghum flour
1/2 c potato starch
1/4 c tapioca starch
¼ expandex flour (optional)
2 tsp xanthan gum
5 tsp baking powder
1/2 tsp salt
1/4 c organic cane sugar/ agave syrup
1/2 c dairy-free butter or margerine, cold, cut into chunks
3/4 c Almond Milk
1 tsp apple cider vinegar
1/2 tsp GF vanilla extract
1 large egg
1/2 c dried tart cherries
1/2 c dark or milk chocolate, coarsely chopped
2/3 c powdered sugar
2 T almond milk
1/8 tsp GF almond extract
Preheat oven to 350° In bowl combine dry ingredients. Whisk until combined, sift into another bowl. Add margarine and cut in with pastry blender until mixture resemble coarse meal. In small bowl whisk milk, vinegar, vanilla, and egg. Add to flour mixture with cherries and chocolate. Stir with fork just until evenly moistened. Don’t over-mix. Scrape onto floured surface - dough will be sticky. With lightly floured hands, work into 7-in square. Cut into 4 equal squares, then cut squares in half diagonally to get 8 triangles. (These make big scones. If you want smaller scones, cut each of the eight triangles in half to make 16 triangles.) Arrange triangles 2 in apart on parchment-lined baking sheet. Bake until tops are just brown, 20-25 min. Let cool 10 min. Meanwhile, stir together powdered sugar, coconut milk & almond extract. Drizzle over warm scones. Best served warm.
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