AuthorJeanne PetrucciCategory, DifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 box Simple Mills Artisan Bread Mix
 2 eggs
 2 Tbs water
 4 Tbs coconut oil
 1 Tbs apple cider vinegar
 3 Tbs maple syrup
 1/2 cup slivered almonds
 1/4 cup dried cherries
 1/4 cup mini chocolate chips
Prep
1

Preheat oven to 350°F.

Make
2

Whisk eggs, water, coconut oil, apple cider vinegar, and maple syrup in a large bowl.

3

Add baking mix to a bowl, make a well, and pour wet ingredients in. Fold and stir until just combined. Let sit for 5 minutes for dough to thicken.

4

Fold in almonds, cherries, and chocolate chips.

5

Press dough into a circle on a marble or plastic cutting board [or use a Silpat] - using additional gluten-free flour [like tapioca flour] as needed to prevent sticking. Dough will be soft and sticky - using floured hands, pat down into a circle about 1/2" thick.

6

Using a wet knife, cut circle into 8 equal parts, beginning with a cut down the center. Carefully remove scones with a spatula to a parchment-lined baking sheet. Sprinkle with sugar if desired.

7

Bake for 10-12 minutes or until scones are slightly browned and spring back when touched. Cool on wire rack.

Want a visual? Check our our cooking video - link below.

Ingredients

 1 box Simple Mills Artisan Bread Mix
 2 eggs
 2 Tbs water
 4 Tbs coconut oil
 1 Tbs apple cider vinegar
 3 Tbs maple syrup
 1/2 cup slivered almonds
 1/4 cup dried cherries
 1/4 cup mini chocolate chips

Directions

Prep
1

Preheat oven to 350°F.

Make
2

Whisk eggs, water, coconut oil, apple cider vinegar, and maple syrup in a large bowl.

3

Add baking mix to a bowl, make a well, and pour wet ingredients in. Fold and stir until just combined. Let sit for 5 minutes for dough to thicken.

4

Fold in almonds, cherries, and chocolate chips.

5

Press dough into a circle on a marble or plastic cutting board [or use a Silpat] - using additional gluten-free flour [like tapioca flour] as needed to prevent sticking. Dough will be soft and sticky - using floured hands, pat down into a circle about 1/2" thick.

6

Using a wet knife, cut circle into 8 equal parts, beginning with a cut down the center. Carefully remove scones with a spatula to a parchment-lined baking sheet. Sprinkle with sugar if desired.

7

Bake for 10-12 minutes or until scones are slightly browned and spring back when touched. Cool on wire rack.

Want a visual? Check our our cooking video - link below.
Chocolate Cherry Almond Scones