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Posts Tagged ‘gluten-free scones’

paleo scone glazing 2paleo scone closeYou can take the grain out of my baking, but you can’t take the baker out of me!

I admit, although I feel great on my Paleo-esque diet, I can’t deny I miss biting into the yeasty, chewy center of a loaf of pain au levain. And I firmly believe that people that feel deprived are, well, deprived. So I indulge every now and then (once every two weeks or so), usually only to be reminded that I’m not missing much. That yeasty chewy bread tastes mighty good going down but it doesn’t make me feel great an hour or so later. I’m not even gluten intolerant. It’s usually that the bread got consumed with red wine, butter and a slice of Brie, and the combination makes me feel tired, bloated, and just kind of yucky overall.

But back to the baking… I love to bake. It’s therapeutic for me, and my family loves my baking. I still bake muffins and breads for my family using grains, but instead of a daily occurrence, it’s been reduced to once  a week. To fill out the other days, I’ve been making grain-free baked goods. These have also been well-received by my family, and I’ll continue to post some of my tried and tested recipes from time to time. For example, the rosemary raisin crackers I posted a couple of months ago have become a favorite, and they make regular crackers seem bland, textureless and boring. I can’t imagine ever going back to eating crackers from a box!

I’ve been serving up a version of these scones nearly every weekend, to the delight of my family. They’re fast and easy to prepare, and you can easily change their “theme”–currants, mini chocolate chips, or chopped dried apricots for a sweet approach, or chopped sage or rosemary for a savory twist. They’re also filling, so just one per person is usually enough.

Ingredients

1 3/4 cup blanched almond flour

4 tbsp coconut flour, plus a little more for rolling

2 tbsp honey or maple syrup

1 large egg

3 tbsp coconut milk (or almond), divided

1 tsp pure vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp ground cinnamon

3 tbsp coconut oil or ghee

1/4 cup dried currants or Enjoy Life Chocolate Chips*

1 tsp coconut crystals or turbinado sugar

*Please see my note above and consider any number of different dried fruits, chopped or 1 tbsp finely chopped herbs for a savory scone (omitting the cinnamon).

Preparation

Preheat oven to 350F.

In a medium bowl, lightly whisk the egg. Whisk in 2 tbsp coconut milk, vanilla extract and honey or maple syrup. Set aside.

In a separate bowl, mix the flours, baking soda and salt using a fork to break down any lumps in the almond flour. Add to the wet ingredients and stir just until blended. Use a pastry cutter to cut in the ghee or coconut oil until it’s in pea-sized bits. Fold in the currants or chips or whatever you’re adding for interest.

Sprinkle a little coconut flour on a sheet of parchment paper. Gather the dough into a loose ball and pat it down into an even round, approximately 1-inch thick. Use a large knife to cut the round into six wedges. Separate them a little using the knife like a spatula. Slide the sheet of parchment with the scones onto a baking sheet. Lightly brush the tops of the scones with the remaining 1 tbsp of coconut milk and sprinkle with turbinado or coconut crystals.

paleo scone mixpaleo sconepaleo scones aboveBake for 15-18 minutes turning the sheet halfway through. The scones should be slightly golden on their edges.

Serve immediately. Makes 6 scones. These also reheat well as long as you’re careful not to reheat them too much.

Happy grain-free baking!

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cr scones close up

 

Just in time for Mother’s Day! These are not simply another take on my Orange Currant Scones or my Almond Oat Scones. Those I make frequently because they’re super quick to pull together, gluten-free and relatively low fat–relying just on plain yogurt to bring the batter together. This recipe uses good, old-fashioned butter (and eggs) and results in a much more traditional scone–minus the gluten, of course.

I first made this recipe using chopped dried cherries. (It seems that lately I’m hearing a lot about dried cherries and their high nutritional value.) However, I thought the dried cherries were a tad sour, so I’ve left them out of the title of this posting. Feel free to add them in to your mix of dried fruit, because any combination of dried fruit (e.g., dried apricots, cherries, etc.) works.

cr scones abovecr scones raw

 

Ingredients

3/4 cup all-purpose gluten-free flour*

1/2 cup almond flour (meal)

1/2 cup brown rice flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp xantham gum

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg, optional

1/2 cup (1 stick) cold butter

3/4 cup chopped dried fruit (try any blend of cranberries, apricots, raisins, or cherries)

2 large eggs

1/3 cup cold milk (almond or soy works great, too)

1 teaspoon pure vanilla extract

 

Method

Preheat the oven to 400°F. Grease (or line with parchment paper) a baking sheet.

Whisk together the flours, sugar, baking powder, xanthan gum, salt, nutmeg, and cinnamon. Using a pastry cutter, or the old-fashioned two knives technique, cut in the cold butter until the mixture is crumbly. Stir in the chopped dried fruit. Set aside.

Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients and stir until well blended. The dough will be quite sticky. Drop dough by the 1/3-cupful onto the baking sheet. Let the uncooked scones rest for 5-10 minutes.

Sprinkle the scones with large-grain Turbinado sugar crystals. Bake for 15 to 20 minutes or until golden brown on the edges. Remove from the oven and let cool for 5 minutes.

Serve warm with a little honey or jam.

Makes 8 scones.

*A note about flours: If you follow this blog, you’ll have noticed that most of my baked goods involve at least two or three different kinds of flours. That’s because when I bake gluten-free, I don’t want to simply remove the gluten. I’m also trying to retain or add back in some of the nutrition that would have been in a gluten containing whole-grain flour, such as whole-grain spelt or barley. With nearly all my GF recipes, you can use just your favorite all-purpose gluten-free flour mix for the combined flour amount–in this case, 1 3/4 cups.

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oat maple sconeThis recipe is merely a variation on the Almond, Orange, Currant Scones I posted last year. The extra-cold winter we’re having where I live got me longing for a heartier scone, and one that used maple syrup. These have become my family’s new favorite.

They are so quick and easy to make that I occasionally make them on school mornings, when I happen to get up a few minutes earlier than usual, or when I don’t have to take both kids to school.

Ingredients

1 1/2 cups almond flour

1/2 cup gluten-free all-purpose flour

1/2 cup oatmeal (porridge or old-fashioned)

1 tsp baking soda

1 tbsp canola oil

2-3 tbsp maple syrup

1 tsp vanilla extract

1/2-3/4 cup yogurt (non-fat, 2% or whole all work, with whole making a richer scone)

1/2 tsp sea salt

1/3 cup currants

Preparation

Preheat oven to 325 degrees. In a large bowl, mix all the ingredients together with a spoon. The mixture should be thick, but you should still be able to stir it (with a little effort). Add a bit more yogurt (to a total of 3/4 cup) if the mixture seems too thick. Scoop into 1/2-cup-sized blobs onto a lightly-oiled baking sheet. Brush tops with a mixture of one egg yolk and 1 tbsp water. This last step isn’t necessary, but it makes a nicer texture on top. Bake scones for 16-18 minutes or until edges are lightly golden-brown. DO NOT OVER-BAKE. Use a spatula to remove the scones from the  baking sheet. Serve warm with honey or jam.

Note: These scones keep very well for 1-2 days. Simply store fully-cooled scones in an airtight container.

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Maybe it’s the three years I spent in London–five months of which was spent pregnant and hungry, or perhaps it’s just because they’re a bit decadent, but I love scones. I love lemon scones, orange/currant scones, blackberry scones, plain scones with clotted cream and raspberry preserves–I love them all if they’re reasonably well made.

Interestingly enough, the best scones I ever had weren’t in London. They were, in fact, at the Soho Grand hotel in Manhattan many moons ago. My husband and I had just flown in from Europe, and when we finally got to our hotel room at about 1:00am, they had a small basket of fruit and two amazingly rich, warm, buttery scones waiting for us.

Of course, pretty much every time I’ve tucked into a scone, I have felt a sense of guilt knowing how unhealthy scones are. There’s virtually nothing redeeming about butter, white flour, sugar and cream. So when a mom from my daughter’s school passed around a recipe for gluten-free chocolate-chip scones made with almond flour, I decided to take a stab at making a healthy scone.

These are incredibly easy to make. They take 10 minutes or less to prepare, and only 20 minutes to bake. They have very little sugar, no cream or butter and all the healthy goodness of almonds. I serve them warm with a drizzle of honey or a bit of apricot spread.

Ingredients

2 cups almond flour

1/2 – 1 cup Bob’s Gluten-free all-purpose flour

2 T free-flowing honey (not the solid type)

1 teaspoon baking soda

3/4 cup organic yogurt

1 Tbsp canola oil

grated zest from one orange

1 tsp vanilla extract

1/2 tsp sea salt

1/3-1/2 cup currants or (1/4 cup bittersweet chocolate chips)

Preheat oven to 325 degrees. Mix everything together with a spoon. (You don’t need to worry about over mixing since there is no gluten involved.) The mixture should be thick but not dry. Add a little more yogurt if needed. Drop 1/2-cup-sized blobs onto a lightly-oiled baking sheet. Brush the tops of the scones with a mixture of one egg yolk beaten together with one Tbsp of water (not a necessary step, but does make for a nicer finish on top). Bake 18-20 minutes or until the scones have a nice golden color. Be careful NOT to over bake. Serve warm or at room temperature.

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