Fruit Scones [Dairy free, Gluten free, Grains free, Refined Sugars Free)
I don’t always bake cakes and cookies, as I’m by no means accomplished in this cooking method. This is more Headchefs’ forté, churning out regular cakes and bakes as, and, when the mood grabs him. This make was so impressive tasting that it grabbed even his taste buds! A huge gasp from me when I saw him tucking into them, I had to do a double take in disbelief that he ate and hid 2 of these baked nut-flour scones, as I call them. He continually surprises me in his sometimes eagerness, and more often, a definite no-no in trying most things gluten free that I indulge in.
I’ve blogged scone recipes in the past, different from this recipe and while the results of those makes have been pretty good, accompanied with home made sugar free jams, this fruit scone recipe was a superior bake indeed. An egg-free, vegetarian Scone recipe previously blogged that remains a favourite, is Scones with Cream and Apricot Jam [Dairy free, Egg free, Gluten free, Grains free, Sugar free]
Understanding that baking with pure nut flour only will not deliver the airy lightness of regular wheat based flour scones, this make produces a denser variety than the regular scones. It’s pretty much enjoyable all the same – and that Headchef himself is enjoying them, says a lot 🙂
This was my first time baking with butter (salt less and organic) in my 4 years of gluten free baking and while I was extra cautious, I believe it added to the taste of these scones, pretty much good tasting, coupled with my choice of unsweetened coconut milk. Unsweetened almond milk, will reduce this taste, if you so require.
The ingredients are regular gluten free baking items, with an easy baking method. As this was my first make, any refinements to this recipe will be updated as I bake these again, … and again. Served with easy to make fresh fruit jams and whipped coconut cream, or simply on their own, these scones are an fabulous tasting alternative bake to the gluten-free variety.
70g butter, cold (salt less)
2¼ cups almond flour
½ cup desiccated coconut
2 tsp bicarbonate of soda + 1 tsp cream of tartar OR 2 tsp baking powder
¹/8 tsp fine Himalayan or Sea Salt
½ cup dried raisins and sultanas (combined or either / or as preferred)
¼ -¹/3 cup almond milk OR coconut milk (unsweetened – coconut milk for a sweeter taste)
2 large eggs
¼ cup natural OR raw honey
¼ tsp vanilla extract
- Preheat a conventional oven to 180º C. Line a baking tray with baking paper and set aside.
- Add all the **wet ingredients** into a glass bowl, using an Immersion blender or electric hand blend, whisk them all until all the ingredients are well combined and the liquid frothy. Set this aside.
- Add the almond flour into a glass dish and rub in the butter until the a crumble like or breadcrumb like texture is reached.
- Now add in the other dry ingredients and, using you hands, (I enjoyed this method as opposed to a wooden spoon)gently mix together with a few turns until all the dry ingredients are evenly distributed.
- The wet ingredients added now, and combined with the dry ingredients will produce a thick yet firm batter.
- I used my hand to scoop out mounds of 6, for six large scones, (smaller scoops but less baking time for daintier, smaller scones) onto the baking paper lined tray.
- Reduce the oven temperature to 170º C, and bake for 20-25 minutes, until the scones are fully baked, and they slide off the baking paper. The dry when removed skewer test will confirm that they are done.
- Cool the scones, slice in half and serve with coconut cream and homemade sugar free jam, or enjoy them on their own, with coffee or tea. **If a more scone like dough is required, use only a quarter cup of nut milk.