I recently baked up a delicious scone since becoming addicted to scones. I wanted my scone to be somewhat healthy though. I wanted a gluten-free scone that contained zero dairy and also tasted delicious.
I'm no baker, but I can follow directions, and the scientist in me enjoys customizing and swapping ingredients.. so that's exactly what I did.
Below is a recipe I created after scouring through pages and pages of gluten free scones online.
The recipe is actually super easy and all you have to do that's a bit of work is buy all the gluten free ingredients for it.
ingredients* 1 3/4 cups Gluten-Free Multi-Purpose Flour
* scant 1/3 cup cocnut sugar (or stevia, but i used cocnut sugar)
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum
* 1/2 teaspoon salt (expensive sea salt is best)
* 1/2 cup cold coconut oil (when cold, coconut oil is kind of like butter)
* 3/4 cup chopped up dried cherries /candied gigner mix
* 1/3 cup cold coconut milk
* 1 teaspoon gluten-free vanilla extract
preparationPreheat the oven to 400°F. line baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, xanthan gum and salt.
Work in the cold coconut oil until the mixture is crumbly with pea-sized or just larger bits of butter remaining.
Gently stir in the additions.
Whisk together the eggs,coconut milk, and vanilla until mixed. Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. The dough is disgustingly sticky.
Place on a gf floured surface. Pat out to about 1 in. thick. Use a biscuit cutter to cut into circles and place onto prepared pan. ( Or, just do this drop-cookie style like I did)
Place baking sheet, uncovered, in the freezer for 15 minutes.
Bake for 17 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.