Allergen-free scones for your afternoon tea

Scones-finished
It’s interesting how there are certain foods that people really miss.

Scones happen to be one of those.

Maybe it has to do with scones sitting in every coffee shop display case, who knows? Believe it or not, you can bake tasty, delicious, delicate scones with this fool proof recipe. Once you have the technique perfected, please feel free to substitute different dried fruit, nuts and flavoring to quell that craving. A student from my cooking class just raves about her chocolate chip version. You can even experiment with savory scones – the possibilities are endless.

The best part? Not only are they fast to whip up, they freeze perfectly!

Scones-scooping

Allergen-free Cranberry Orange Scones

Yield:  18 scones
Prep time:  15 minutes
Bake time:  20 minutes

Ingredients

285 grams or 2 cups Pamela’s Bread Mix, shake well before measuring
3 tablespoons sugar
1 teaspoon salt
1 teaspoon Gluten-free baking powder
½ teaspoon baking soda

5 tablespoons coconut oil, cut into small pieces. (Do not melt the coconut oil!!)
2/3 cup So Delicious cultured coconut milk or buttermilk if you can eat dairy
1/3 cup organic orange juice
1 tablespoon orange zest
1 ½ teaspoons EnerG egg replacer mixed into 2 tablespoons of hot water or 1 egg if you can eat eggs, beaten with a fork

½ cup pecans, toasted and chopped
1 ½ cups dried cranberries

Preheat oven to 400 degrees

Directions

Oil cookie sheet. Line with parchment paper and oil parchment paper.

Combine dry ingredients in bowl of food processor with chopping blade attached. Pulse briefly to mix well.

Add coconut oil to food processor and pulse until mixer is texture of corn meal, course crumbs.

Adding the coarse crumb-like mix

Adding the coarse crumb-like mix

Combine cultured coconut milk, orange juice, egg replacer mixed with the water, and orange zest in small bowl.  Pour into food processor and process until blended.

Add nuts and berries and process until they are mixed in.

Using scoop, place mounds of dough on cookie sheet 2 inches apart. With wet fingers, shape scones.

Bake until browned, about 20 to 25 minutes. For best results use instant read thermometer and bake until internal temperature is 200 degrees.

As seen on Positive Kitchen.

cropped-pk_hemingway-theme_header.jpg

Now we just need some tea!

// Have you tried these? Let us know in the comments below!
// What’s your favorite scone flavor?

Advertisements

5 thoughts on “Allergen-free scones for your afternoon tea

      • I hope you try baking them. They are just delicious! About 90% of the students tell us they will bake these after having watched the demo and tasted the finished product:) One student had me pat the dough into an 8 inch circle on the parchment paper, then cut it into wedges right on the parchment paper so that they were shaped like traditional scones.

  1. Pingback: Baking Secrets: How to convert recipes to be allergen-free | positive kitchen

  2. This recipe is VERY good as written. (Cranberry Orange is definitely a favorite of mine!) It is also wonderful made with apple juice, cinnamon, nutmeg, & dried apples cut into small pieces. Have also made it with dried cherries & toasted almonds, subbing almond milk for the juice. Want to try it with dried apricots, too. Thinking of making it a savory scone with Daiya cheddar & ham or bacon, omitting the sugar.
    Thank you for a great basic recipe that can be tweaked so many ways!

Join the collaboration!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s