When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
The Little Dixie Cook’s Cherry Almond Scones
- 2 cups GF flour (I use 1¼ cup brown rice, ½ cup sorghum, ¼ cup tapioca starch)
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ tsp. baking soda
- 1 tsp. xanthan gum
- ½ tsp. Kosher salt
- 6 tablespoons unsalted butter, frozen or very cold
- 1 cup cherries, pitted and chopped
- ½ cup almond milk
- 2 tablespoons sour cream
- 1 egg
- ½ tsp. vanilla
- ¼ tsp. almond extract
- 1 tsp. rosemary, finely chopped
- Sliced almonds
- Preheat oven to 375 F.
- In a medium bowl, sift together brown rice flour, sorghum flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt.
- Using a grater, add in frozen butter to the flour mixture, then mix carefully with a fork.
- Add in cherries, and carefully mix together.
- In a glass measuring cup, add almond milk, sour cream, egg, vanilla, almond extract and rosemary. Whisk to combine.
- Pour milk mixture into flour mixture and stir together with a fork until just combined.
- Pour out mixture onto plastic wrap, and carefully shape into a large disc.
- Wrap disc and place in refrigerator for 30 minutes to 1 hour.
- When ready to bake, add parchment paper to a baking sheet. Carefully remove disc from plastic wrap and place on parchment paper. Use a knife to score into 8 pieces without cutting through the dough. Brush the top with almond milk, sprinkle with a bit of sugar, and top with sliced almonds.
- Bake 27 – 30 minutes, or until golden brown.
- Serve warm with butter!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.