Sunday, November 25, 2012

Breakfast or Tea Scones Recipe - Gluten-Free and Delicious!


I wanted to share my scones recipe with you.  This recipe is gluten-free, low in sugar, can be dairy-free, and is healthy; but I promise you won't miss anything.  I think these are the best scones I have ever eaten.  Try not to substitute that low-in-nutrition gluten-free rice/bean/potato/etc. flour in this recipe, they taste so much richer and delicious with almond flour.

You don't have to be a gluten-free geek like me to enjoy this recipe.  These scones are great for those of you trying to eat healthy by avoiding empty carbs yet still want to enjoy delicious baked goods.  They are so fast and simple to whip up that we eat these all of the time for breakfast (I am too lazy to make pancakes most days).  I adapted this biscuit recipe to make these delicious scones.

Fruit Scones (can be halved):

2 and 1/2 cups almond flour 
1/2 tsp baking soda 
1/2 tsp salt
1/4 cup butter or coconut oil
2 eggs
2 tbsp maple syrup or honey
1/2 to 1 cup dried or fresh fruit (raisins, blueberries, cranberries, chopped apple, etc.)

1.  Preheat oven to 350.
2.  Mix  almond flour, baking soda and salt together in medium bowl.
3.  Melt butter/coconut oil in microwave in medium bowl (don't let it get too hot!) and beat in two eggs and honey/maple syrup.
4.  Add flour mixture and mix together with spoon until just combined.
5.  Add dry or fresh fruit (I throw in a few handfuls) and mix in until just combined.
6.  Put sticky scone ball on parchment paper, dust hands and ball with almond flour, and press and fold over 2 times.
7.  Pat down to approximately 3/4 inch thick (I don't roll this dough).  Sprinkle a bit of almond flour on top and cut out scones with biscuit cutter.  Take remaining scone dough and roll in ball, press down, and cut more scones. Continue until all dough is gone.  My last scone is usually just hand-shaped.  This recipe should make approximately 12 scones and can be easily halved.
8.  Place scones on oiled baking pan and bake for 15-20 minutes at 350F.  Remove when the bottoms and top are slightly browned.  These scones do not raise much.
9.  Enjoy with butter, jam, or just as is.  These store beautifully in the fridge, just take out and nuke briefly in the microwave.

I hope you enjoy this recipe as much as we do.  I love easy and healthy baked goods.

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2 comments:

  1. I AM MAKING THESE!!! (yes, I know I'm yelling--I'm that excited!)

    ReplyDelete
  2. Loved these - so easy to make as well.

    ReplyDelete