I like this recipe. I love that it is super high in nutrition, gluten free, has very little grains and is reduced carb. It’s a great little package for a treat!! I am not sure that these are “Scones You can Serve Guests” , though, not at least if they are expecting regular scones, because that is not what these are. But they are quite lovely and I think you will enjoy them. Maybe next time I will work on a “less healthy” recipe that is more like a traditional scone would taste like.
The original recipe I pulled from is here. I changed out the coconut oil, xanthan gum and tapioca flour (I can’t tolerate it) for less expensive ingredients. I have done a bit of research on subbing flax seeds for xanthan gum and am testing it in recipes. I am not sure it is a perfect substitute- but being that xanthan gum is super expensive and a corn product (which we avoid as much as possible) I think I may keep using it when I can. Just so you know, xanthan gum, helps improve the texture of gluten free baked goods.
I think the butter gave them a bit of a “Pecan Sandi” sort of taste- that is probably because of the almond flour mixed with the butter.
Gluten Free Scones ( and lower carb)
1/2 cup coconut flour
1 1/2 cup packed almond flour (or meal)
1/2 fine ground rice flour*
1/4 cup sugar (I used palm sugar)
2 Tbl ground flax seeds
1 Tbl aluminum free baking powder
1 tsp salt
1/2 cup cold butter cut into pieces
2 eggs, lightly beaten
1/2 cup milk ( I used coconut milk)
1 tsp real vanilla extract
Milk to brush on top (about 1 Tbl)
Sugar to sprinkle on top (about 1 Tbl)
Optional mix ins (use any you think may taste good):
1/2 cup dried cherries
1/2 cup chocolate chips (GF if gluten free)
1/2 cup raisins
Preheat over to 350F.
Combine your dry ingredients into a medium mixing bowl. Add butter one piece at a time and cut with a fork into flour until all pieces are incorporated and the butter is the size of peas. Combine the lightly beaten egg with 1/2 cup milk and vanilla. Make a well in your dry/butter mixture and pour in the wet ingredients. Mix until combined.
Place a piece of wax paper onto your counter and sprinkle on some additional rice flour. Pour out the dough onto the wax paper and sprinkle the top with more flour. Form it into a ball with your hands. The dough will be sticky- but not to sticky. Cover with a second piece of wax paper and press down with your hands to flatten slightly. All this point you can either flatten it out until it is around 3/4 of an inch thick with your hands or use a rolling pin to do this. Remove the wax paper and use a biscuit cutter or a cup to make your rounds. If there are leftover pieces just roll them back together and flatten and cut as you did before. You should have around 10 scones, depending on the size of your cutter (or cup)
Place on a parchment covered baking sheet.
Brush scones with a milk and sprinkle on sugar . Bake at 350F for 25-30 minutes. Do not over bake.
Notes: The original recipe calls for 1/2 cup melted coconut oil instead of the butter. The butter was interesting but I think I preferred the coconut oil. If you don’t have any I’m sure shortening would work just fine.
*make sure you use fine ground rice flour, it will turn out very different if you use regular rice flour- which has a grainy texture. And please know that is a terrible price at Amazon!! I pick it up at my local Thai market for $.99 a bag).
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