½ cup dried cherries, halved
1 cup spelt flour, plus more for rolling*
1 cup oat flour**
¼ cup almond flour
2 tsp baking powder
½ tsp sea salt
4 tbsp butter or ghee, chilled***
¾ cup almond milk****
1 large egg
1 tsp lemon zest
⅓ cup agave syrup
*Blood type O non-secretor use 1 cup + 2 tbsp brown rice flour
**Blood type O non-secretor use ¾ cup white rice flour
***Blood types A, AB secretors and non-secretor use ghee
****Blood Type O non-secretor use rice milk
2 tbsp agave syrup
2 tbsp almond flour
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Place dried cherries in a small bowl and cover with steaming-hot water for 10 minutes to rehydrate. Remove, pat dry, and set aside.
In a large mixing bowl, combine flours with baking powder and salt.
Cut butter into small cubes and cut into the flour mixture using a pastry cutter or two butter knives until mixture resembles coarse cornmeal. Toss cherries into dry mixture, making sure they are evenly distributed throughout the flour mixture.
In a separate bowl, whisk milk, egg, lemon zest and agave until well combined. Fold the milk mixture into the flour mixture until well combined. Dough will be thick and slightly sticky. If necessary, use extra flour to gather the dough into a ball. Gently place on a floured surface and use your hands to pat the dough into a 1-in thick rectangle. Using a sharp knife, cut the dough horizontally one and then into thirds vertically, to make 6 squares. Cut each square again at an angle, to make 12 triangles. Gently place each scone on prepared baking sheet. Brush the tops evenly with agave and almond flour.
Bake 20 to 22 minutes or until scones are firm and lightly browned on the bottom.
Serve warm or let cool completely and store in a cool, dry place overnight.
Tip: Scones can be frozen for up to a month. Reheat at 200ºF for 10 minutes.
Convenient swaps for this recipe:
Any dried fruit right for your type