Gluten Free Scones Recipe2014-06-25
- Yield : 8 scones
- Servings : 8
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
This gluten free scones recipe makes delectable scones that are quick and easy to make and are heart healthy and high in protein. Top with slivered almonds for added texture and serve them warm as a morning or afternoon snack.
- 2 large eggs, lightly beaten
- ¼ cup coconut oil
- ½ cup almond milk
- 3 tablespoons raw honey
- ½ cup cornstarch or arrowroot powder
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ½ tsp baking soda
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon almond extract
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons cup slivered almonds (optional)
- 2 tablespoons dried cranberries (optional)
Preheat oven to 375° and grease and line a baking sheet with parchment paper.
In a large bowl, whisk the eggs, coconut oil, almond milk, honey, almond essence, vanilla and lemon zest and juice.
Combine arrowroot powder, cups almond flour, baking powder, baking soda and salt in another bowl and add to the wet ingredients. Add cranberries, if using, and stir together (do not over mix). If the dough is too sticky, add a little more almond flour.
Place dough on a work surface and shape into a disk about ½ -¾ -inch thick. Cut into 8 triangle slices and sprinkle with slivered almonds, if using.
Transfer scones to the prepared baking sheet, spacing about 1 -1 ½ inches apart.
Bake for 10-12 minutes, or until the scones are golden brown. Let scones cool for about 5-6 minutes on the baking sheet before serving.