A generous ⅓ cup pitted and quartered fresh cherries
⅓ cup chopped dark chocolate chunks
Turbinado sugar for sprinkling on top (optional)
Instructions
Preheat the oven to 400⁰F and line a baking sheet with a non-stick silicone mat or parchment paper.
Grind the oats into flour in the food processor.
Add buckwheat flour, corn starch, baking powder, and salt to the food processor and pulse a few times to combine.
Add the frozen coconut oil to the food processor and process until oil is broken up into small pieces and evenly distributed amongst the dry ingredients.
Pour in the maple syrup, almond milk, and vanilla extract and pulse a few times to combine.
Transfer the dough to a mixing bowl and fold in the cherries and chocolate.
Pat into a 1 inch thick circle on the prepared baking sheet and cut into 8 triangles. Sprinkle with turbinado sugar if desired.
Bake for 15 to 20 minutes, or until lightly brown on the edges. The bottom of the scones should be browned but not burnt.
Recipe by Radiant Rachels at https://radiantrachels.com/cherry-chocolate-buckwheat-scones/