When you are excluding gluten and grain from you diet, it’s impossible to not miss bread. These scones are very similar to our savoury scones but are better suited for sweet toppings. They are an ideal substitute for a bread roll and can be eaten with almost any topping. My daughter adores these scones and prefer them topped with almond butter and banana slices. Don’t expect the texture of a bread roll, these are more scone like but super filling and kids approved.
Sweet scones - gluten, wheat, dairy and refined sugar free
February 3, 2018
: 7
: Easy
The perfect grain and gluten free substitute for bread rolls. Best with sweet toppings.
Ingredients
- ½ cup almond flour
- ¾ cup tapioca flour
- 5 tbsp coconut flour
- 1 tsp cinnamon
- ¾ tsp salt
- 1 tsp baking powder (check ingredients for strictly grain free)
- ½ tsp baking soda
- ⅓ cup melted coconut oil
- ⅓ cup warm water (not hot)
- 1 tbsp apple cider vinegar
- 1 egg (room temperature)
- 1 tsp vanilla essence
- 1 tsp maple syrup
Directions
- Step 1 Preheat your oven to 180℃.
- Step 2 Combine the dry ingredients in a large bowl with only 3 tbsp of coconut flour.
- Step 3 Combine the coconut oil, water and vinegar in a cup and stir the wet mixture into the dry ingredients.
- Step 4 Combine the egg, vanilla and maple syrup and whisk.
- Step 5 Once a dough forms, stir in the egg mixture.
- Step 6 Stir in the last two tbsp of coconut flour one by one, allowing the dough to sit after each tbsp.
- Step 7 Wet your hands slightly with water, then carefully shape dough into 7 scones. The dough will be sticky and soft.
- Step 8 Place the scones on a prepared or silicone baking sheet and lightly brush each scone with melted coconut oil.
- Step 9 Bake in a preheated oven for 25 minutes or until beginning to turn golden brown.
- Step 10 Let the scones cool and store in the fridge for a couple of days of the freezer for up to 2 months.
- Step 11 The scones are delicious topped with nut butter and banana slices.
