Polly’s Sweet Cherry Gluten Free Scones

  • 1 bag Pamela’s biscuit and scone mix
  • 8 tablespoons good quality butter, preferably a brand that doesn’t have artificial coloring in it. (You can use margarine or a vegan spread but I can’t guarantee what the outcome will be like in baking.)
  • 1/2 cup granulated sugar
  • 1 cup half-and-half ( you can use whole milk or 2% milk here is well.) If you wanted you could use soy milk or almond milk but they wouldn’t be as rich or as tender.
  • 1/2 cup to 1 cup of dried fruit such as dried cherries, raisins, or dried cranberries
  • Pearl sugar (coarse sugar)  to sprinkle on top the mix scones before baking
  • Parchment paper
  • Canola oil spray

Simply cut in the butter into the scone mix with either a pastry blender or a KitchenAid mixer or other high-end mixer with the Whisk attachment. 

Once the butter is blended throughout, then add in the other ingredients, mixing only until blended, so your scones will be nice and tender.

Pat into a 10 inch tart or deep dish pie pan and top with coarse sugar, then bake for 20-25 minutes in a 375 degree oven.

Bake in a 375-degree oven for 20 minutes, until a toothpick in the center comes out clean.

 Let cool and then enjoy.

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