Cherry Chocolate Chip Scones
Yields: 8 scones
These scones are tender on the outside with a lightly crisp crust and full of juicy cherries. They’re a real treat for breakfast! Store any leftovers in an airtight container at room temperature for up to three days.
  • 1 ½ c (180g) whole wheat flour (measured correctly)
  • 1 ½ tsp (5g) baking powder
  • ¼ tsp (2g) salt
  • 2 tbsp (28g) unsalted butter or good-quality margarine (such as this), cold & cubed
  • ½ c (125g) Silk Black Cherry Dairy-Free Yogurt Alternative
  • ¼ c + 2 tsp (70mL) Silk Light Soymilk, divided
  • 2 tsp (10mL) vanilla extract
  • ½ c (70g) frozen pitted cherries, diced
  • 2 tbsp (28g) miniature chocolate chips
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or foil. If using foil, lightly coat it with nonstick cooking spray.
  2. To prepare the scones, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter or margarine with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Stir in the dairy-free yogurt, ¼ cup of milk, and vanilla. Gently fold in the cherries and 1 ½ tablespoons of chocolate chips.
  3. Shape the dough into a ½”-tall circle onto the prepared baking sheet. Using a sharp knife, cut the circle into 8 wedges, and brush the tops with the remaining 2 teaspoons of milk. Gently press the remaining 1 ½ teaspoons of chocolate chips into the tops. Bake at 425°F for 12-15 minutes, or until light golden. Cool on the pan for 5 minutes before turning out onto a wire rack.
Notes: Form the dough into whatever shapes you prefer: rounded mounds (like these), triangles (as directed above), or even heart-shaped for Valentine’s Day!

For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, and 1 ½ teaspoons xanthan gum.

As the recipe is written, these scones are not very sweet. For a sweeter taste, replace 1-2 tablespoons of milk with the equivalent amount of agave.

Any milk may be used in place of the light soymilk. Plain nonfat Greek yogurt may be substituted in place of the dairy-free yogurt alternative, but then you’ll want to replace 2 tablespoons of milk with the equivalent amount of agave.

{gluten-free, vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at