Preheat oven to 350°F.
Whisk eggs, water, coconut oil, apple cider vinegar, and maple syrup in a large bowl.
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.
Fold in almonds, cherries, and chocolate chips.
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.
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.
Bake for 10-12 minutes or until scones are slightly browned and spring back when touched. Cool on wire rack.
Ingredients
Directions
Preheat oven to 350°F.
Whisk eggs, water, coconut oil, apple cider vinegar, and maple syrup in a large bowl.
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.
Fold in almonds, cherries, and chocolate chips.
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.
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.
Bake for 10-12 minutes or until scones are slightly browned and spring back when touched. Cool on wire rack.
