Friday, April 15, 2011
I used to eat scones all the time back when I was in college. Daily, in fact. An addiction? Quite possibly. It was my quick breakfast of choice as I was running to my early morning classes. They paired so perfectly with a cup of dark roasted coffee (also an addiction of mine in college). But since going gluten free, those days of grabbing a scone at my local bakery or coffee shop are long gone. Now when I have the craving, I have to indulge myself in my own kitchen. Not a problem, since being in my kitchen in now a new addiction of mine.
If you are not opposed to dairy, I think they would be great topped with either freshly whipped cream or grass-fed butter.
Strawberry Scones (gluten free, sugar free, dairy free)
1 cup sorghum or almond flour (or a combination of the two)
1/4 cup coconut flour
1/4 tapioca flour
1/2 tablespoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon powdered stevia (optional)
1/3 cup coconut oil
1/3 cup non-dairy milk (almond milk, hemp milk, or coconut milk beverage- such as So Delicious)
1/4 cup maple syrup
1 tablespoon vanilla
3/4 cup strawberries, sliced thin
1 tablespoon Xylosweet (xylitol), optional
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all dry ingredients and stir. Add coconut oil (not melted, it's best if it's somewhat solidified) and cut in with a fork or your hands until mixture coarsely crumbles.
In a separate, smaller bowl, combine milk through vanilla and stir. Add to dry ingredients and stir until a soft dough forms. Add strawberries and stir gently (or use your hands) to mix until combined.
Place dough onto prepared baking sheet and, using your hands, press dough into an 8 inch circle. Using a knife, score circle into 8 even wedges. Sprinkle with Xylosweet, if using.
Bake 18-22 minutes, until a soft crust forms on the top of scones. Remove from oven and let rest 5-10 minutes before slicing through scored wedges and serve.
Makes 8 scones.
As I was creating these, I thought they would be perfect for a Sunday morning Easter brunch. Therefore I am submitting these for the Spunky Coconut's Spunky Holiday Easter recipe roundup.