Servings: 8

1/3 cup hazelnuts ⅓ cup hazelnuts
1 1/2 cups oat flour 1 ½ cups oat flour
1 1/2 cups almond flour (also called almond meal) 1 ½ cups almond flour (also called almond meal)
1 T flaxseed meal 1 T flaxseed meal
1/2 cup maple syrup ½ cup maple syrup
1 tsp vanilla extract 1 tsp vanilla extract
1 T almond extract, to taste (some prefer more of an amaretto flavor and some less) 1 T almond extract, to taste (some prefer more of an amaretto flavor and some less)
1/3 cup nondairy chocolate chips ⅓ cup nondairy chocolate chips
1/3 cup dried cherries ⅓ cup dried cherries

Preheat the toaster oven or oven to 325°F. Place the hazelnuts on a tray. Toast for 5 minutes, or until fragrant. Set aside.
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a large bowl, combine the oat flour, almond flour, and flaxseed meal. Add the maple syrup, vanilla, almond extract, and 1 to 2 tablespoons water and gently fold the ingredients together until the dough forms into a solid clump. Fold in the chocolate chips, toasted hazelnuts, and dried cherries.
Press out the dough in the prepared pan into a 1-inch-thick circle (wetting your fingers a bit helps keep the dough from sticking). Use a pizza cutter or a sharp knife to cut the dough into wedges. Or, if you prefer round scones, use a spoon to scoop out dough for 10 scones.
Bake for 13 to 15 minutes, until browned on top. Keep an eve on them as they brown up quickly. Serve warm if possible.