gluten free scones

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
1/2 cup tapioca flour
1 cup cashew meal or *almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup melted ghee, or butter, or coconut oil
6 free-range eggs

Optional mix-in ideas

1/2 cup whole cane sugar
dried fruits and nuts
vanilla (or other) extract
additional spices

Some other flavor ideas

Cinnamon raisin
Lemon zest & poppy seed
Cranberry orange
Strawberry almond
Cherry & chocolate chip
Jalapeno cheddar
Pesto parmesan
Fig and rosemary
Blueberry
Ginger lemon
Raspberry
Apple cinnamon
Hazelnut chocolate
Maple walnut
Sausage & 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
1 tablespoon raw honey
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!

Gluten Free Lemon Blueberry Scones

photo by recipe author

Servings: 8
Preparation Time: 35 minutes

Scones:

1 tablespoon flax seeds
2 tablespoons warm water
1 cup almond flour/meal*
3/4 cup arrowroot starch
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon salt
1/3 cup coconut oil, palm shortening or grass-fed butter
1/4 cup raw honey
1 lemon, zest and juice
1/4 cup coconut milk**
1/2 cup blueberries

Lavender Glaze:

1 tablespoon coconut cream concentrate
1 teaspoon raw honey
1 tablespoon coconut milk**
1-2 drops lavender oil
1/2 teaspoon ground lavender, fresh or dried

Make Your Own Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Make Your Own Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!