2 Tablespoons ground flax seed meal
5 Tablespoons warm water
1 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
1/4 cup unsweetened applesauce
1 1/2 cup gluten free flour blend (I used King Arthur's 1:1)
1/2 cup almond meal
1/4 cup plain, unsweetened brown rice protein powder (I used Naked Rice)
1/4 cup coconut palm sugar (or brown sugar)
1 Tablespoon baking powder
2 teaspoons psyllium husk powder
1 teaspoon ground turmeric
pinch ground cloves
pinch salt (optional)
zest from one lemon
3 Tablespoons room temperature coconut oil, plus extra to grease pan
3/4 cup plain unsweetened soy milk
1/2 cup dried cherries
Preheat oven to 400 degrees.
In a small bowl, stir together flax seed meal, warm water, vanilla extract, lemon extract, and applesauce. The mixture will get thick. Sit aside; this will act as a binder for the scones.
In a large bowl, sift together gluten free flour blend, almond meal, brown rice protein powder, coconut palm sugar, baking powder, psyllium husk powder, turmeric, clove, and salt. Add lemon zest and coconut oil, and cut into the flour using a fork until oil is broken up and distributed evenly. It won't be smoothly mixed - the oil should be in tiny chunks.
Pour flax mixture and soy milk into flour bowl. Stir briskly until all dry ingredients are integrated. Fold in dried cherries and allow scone dough to rest on the counter a few minutes. In the mean time, use a little coconut oil to grease a cast iron pan or a pie plate.
Turn dough into cast iron or pie plate and press down into a round, even shape. Use a knife to score for 8 scones. Bake at 400 degrees for 22-24 minutes until edges are browned, top is crispy, and a toothpick comes out clean. Rest on the counter for 15 minutes before cutting and serving with jam and hot tea. Makes 8 scones.