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| Gluten Free Flour-Blend Sweet or Savory Scones |
| photo by recipe author |
Servings: 8-12
Preparation Time: 50 minutes
Scones
- 1/2 cup coconut flour [1]
- 1/2 cup tapioca flour
- 1 cup cashew meal or *almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt [2]
- 1/4 cup melted ghee, or butter, or coconut oil [3]
- 6 free-range eggs
Optional mix-in ideas
- 1/2 cup whole cane sugar [4]
- dried fruits [5] and nuts
- vanilla (or other) extract
- additional spices [6]
Some other flavor ideas
- Cinnamon raisin
- Lemon zest & poppy seed
- Cranberry orange
- Strawberry almond
- Cherry [5] & chocolate chip
- Jalapeno cheddar [7]
- Pesto parmesan
- Fig and rosemary
- Blueberry [8]
- Ginger lemon
- Raspberry
- Apple cinnamon
- Hazelnut chocolate [9]
- Maple [10] walnut
- Sausage [11] & red pepper
- Sundried tomato & garlic
- Carrot, cinnamon, & raisin
- Rhubarb and vanilla
Optional icing for sweet scones
In a bowl, simply stir together:
- 1/2 cup palm shortening [12]
- 1 tablespoon raw honey [13]
- 1 teaspoon vanilla extract
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
This recipe can be made into any flavor you desire: sweet or savory.
Preheat oven to 350° F.
Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.
Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.
Bake for 35 minutes or until browned. Check with a toothpick.
Cool slightly before serving. Spread with optional icing.
Store covered in the fridge.
Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here! [14]