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Gluten Free Scones

    Home Recipes Breakfast Gluten Free Scones
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    Gluten Free Scones

    By Christina Leon | Breakfast, Featured, Recipes, Sweets | Comments are Closed | 21 June, 2017 | 0

    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

    Ingredients:
    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

    Toppings:

    Sliced almonds

    Coconut flakes

    Freeze dried raspberries

    Instructions:
    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.

     

     

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    Christina Leon

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