Cherry Scones

Cut cherries in half and pit them (or use a cherry pitter). Place the cherries in a freezer-safe container and freeze for at least 3 hours prior to baking the scones. This ensures the cherries don’t pop in the dough while they’re baking.

With about an hour remaining on the cherry freezing … Into the large bowl of a KitchenAid mixer (with the wire whisk attachment) or food processor, add the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger and salt. Mix or pulse to combine dry ingredients. Set aside.

In a medium-sized bowl, combine the applesauce, yogurt, vanilla extract and agave nectar. Stir to combine. Very slowly pour the wet ingredients into the mixer with the dry ingredients about a quarter of a cup at a time (similar idea to making pie crust), mixing on medium speed. Once all the wet ingredients are combined with the dry, add chopped walnuts and mix until integrated into the dough. Taking the dough in your hands, form it into a disc shape. Refrigerate the dough in a sealable container or plastic wrap for 1 hour.

Preheat the oven to 375 F. Pull the dough out of the refrigerator and remove the plastic wrap. Put it on a work surface or cutting board. Using a bread knife, cut the dough in half horizontally like you would a bun. Place half of the frozen cherries on one of the dough halves then place the other half of the dough on top. Press the dough halves together to seal the cherries in. Press the remaining frozen cherries into the top of the dough. Using a serrated knife, cut diagonals into the dough in order to create eight triangles. Arrange the triangles on a parchment paper-lined baking sheet (be sure to give the triangles enough space to bake evenly). Bake for 23 minutes or until the tops of the scones are golden brown.

Serve with butter, jam, honey or Nutella. And coffee.