Note: Somebody gave this recipe for Gluten Free Scones a not-very-good 1 star rating, so I decided to retest and revise. I promise it will NOT get a 1-star rating now (wink).
The problem with my ridiculously long “recipes to make someday” list is that I add ideas way faster than I could ever possibly keep up with! So many of the recipes never get made (sigh.)
A Clean Recipe for Gluten Free Scones
If you are looking for a breakfast with optimum nutrition, scones are not typically what I would recommend. However, these cleaned up scones are definitely bursting with nutrients.
By using a combination of nutritious and gluten free flours (gluten free oat flour and cassava flour), substituting coconut oil and coconut cream for dairy cream and butter and using just a wee bitty bit of unrefined coconut palm sugar, I was able to pull together a recipe for Gluten Free Scones that really does taste pretty darn amazing.
I stumbled on wild blueberries a few years back and have been hooked ever since. In comparison to conventional cultivated blueberries, wild blueberries pack a much bigger nutrient punch (they are loaded with antioxidants!) and their small size makes them much better for baking because they don’t fall apart. It is pretty hard to find fresh wild blueberries though, so I suggest you go with frozen. Wyman’s frozen wild blueberries are the ones I use and they are available nationwide (they even sell them in bulk at Costco!)
Oh! And I would definitely suggest eating your scone with black tea. There’s just something about tea that makes everything about scones better.
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- 1 1/2 cups gluten free
- 1 1/2 cups
- 2 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup + 2 tablespoons , divided
- 6 tablespoons organic, extra virgin coconut oil, at room temperature
- 1 cup canned coconut
- 2 tablespoons pure maple syrup
- 2 teaspoons lemon zest
- 1 teaspoon pure lemon extract OR 3 drops therapeutic-grade lemon essential oil
- 1 cup frozen wild blueberries, such as Wyman’s brand
- 1 organic, pasture-raised egg white, whisked
- Preheat oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
- Whisk the flours, arrowroot, baking powder, salt and ¼ cup of the sugar together. With a pastry blender, cut in the coconut oil and mix ingredients together until crumbly. Stir in the coconut cream, maple syrup, lemon zest and lemon oil. Fold in the frozen blueberries.
- Gently pat the dough into a large circle. Slice the scones into 8 pieces. Sprinkle with the remaining 2 tablespoons of sugar and brush the whisked egg white over the top.
- Bake for 25 to 30 minutes, or until lightly browned. Allow to cool for at least 15 minutes before serving.
Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Blueberry Scone recipe. You can reserve the liquid water for other smoothies.