Sophie’s Cherry Scones for Paige

Sophie’s Cherry Scones for Paige

Recipe #1 Ingredients

  • 1 cup Quinoa Flour
  • 1 cup all-purpose gluten-free flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp raw coconut oil *
  • ½ cup Xylitol powder
  • ¼ - 1/2 cup almond milk
  • ½ cup unsweetened dried cherries

Recipe #2 Ingredients

  • ½ cup Xylitol
  • 2 tbsp coconut oil
  • 2tbsp Earth Balance buttery spread
  • 1 egg beaten
  • ½ tsp apple cider vinegar
  • 1 cup quinoa flour
  • 1 cup almond meal
  • 1/2tsp baking powder
  • ½ tsp sea salt
  • ¼ cup almond milk
  • ½ cup dried unsweetened cherries (you can substitute with dried cranberries if you prefer).

Since Paige is used to eating a scone every morning with her coffee, Sophie made these special scones for her to be able to enjoy. They are gluten, sugar and daily free, and are best served warm.

*Coconut oil is solid when stored at room temp, which is below 70 degrees. You actually want your oil to be as solid as possible for this recipe.

Directions for Recipe #1:

  1. Pre-heat oven to 350 F
  1. Place the flours in a large bowl along with the baking powder and salt. Mix well. Add the coconut oil, and "rub" it into the mixture until it resembles breadcrumbs. Don’t worry if there are tiny lumps of coconut oil – you actually want this.
  1. Stir in the sugar. Add enough almond milk to be able to form the mixture into a disk or ball (it varies, so add your milk slowly). Gently press out the disk/ball until it is about an inch thick. Cut into triangles and place on a parchment-lined baking sheet.
  1. Place in the oven for 12- 14 minutes, or until a toothpick comes out clean and the scones are very lightly browned.
  1. You can freeze them for up to one month, or store them in an airtight bag for up to 3 days.
  1. I like to serve warm with a little dairy-free cream (if I want a treat), or a touch of dairy-free spread (Earth Balance is a good choice).

Directions for Recipe #2: This recipe uses 1 egg,  so if you want to be 100% dairy-free, choose the recipe above. This makes a crunchier scone, and the almond meal gives it a buttery lightness.

  1. Pre-heat oven to 375 degrees
  1. Place Xylitol, oil and fats stand mixer, and whisk until creamy. Add egg and continue mixing. Mix in the dry ingredients. Depending on how dry your mixuture is, begin adding the milk. You can add more or less milk in order to make a ball of dough that when patted together with your hands, sticks together. Press it out on a floured board into an inch-thick disk, and cut into triangles.
  1. Place on a parchment-lined baking sheet, and bake for 14 minutes or until lightly browned on top.

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