There is something rather special about the smell and taste of freshly baked scones just out of the oven! When I was young, my mum would often whip up a batch of scones when we had guests coming for afternoon tea, serving them with fresh whipped cream and jam.
In my family we now avoid most gluten so I wanted to create a gluten free scone recipe with the same integrity of the scones my mum used to make when I was a child. By using coconut and gluten free flour with other whole food ingredients, I am pleased to share with you a deliciously healthy and gluten free scone.
I absolutely love this recipe. They can be whipped up for a quickly for a breakfast treat or when guest are coming over. I like to serve mine with a spread of organic butter and homemade chia seed jam (recipe in April 2016 issue).
Gluten Free Raspberry Scones
2 cup gluten free flour
1/2 cup coconut flour
1 tsp baking powder
1/3 cup coconut sugar
1/2 tsp Himalayan pink salt
1 tsp pure vanilla extract
1/4 melted extra virgin coconut oil
1 cup almond milk
1/2 cup coconut milk
1 cup frozen raspberries or fresh
Glaze and Toppings:
2 Tbsp melted extra virgin coconut oil
1 Tbsp coconut milk
2 Tbsp pure maple syrup
1/2 tsp of pure vanilla extract
Freeze dried raspberries
If you are using frozen raspberries place in a bowl and thaw for about 10 minutes. Then gently squeeze out excess water.
Add all the dry ingredients into a bowl and combine.
Add the almond and coconut milk and pure vanilla extract to the dry ingredients. Mix until well combined and creates a soft dough consistency.
Add the raspberries and gently fold through the mixture.
Turn the dough on to a floured surface and create a round circular shape of about 8 inches wide and 1 1/2 inches thick.
Cut into 8 triangles and gently transfer each triangle to a lined baking tray.
Place in a pre heated oven of 180C and bake for 15 minutes.
Remove from the oven and place on an oven rack to cool.
Add all the glaze ingredients into a bowl and mix. Drizzle the glaze over the scones and add the toppings.