Since it’s Thanksgiving break, I decided to experiment with my scone recipe. The first attempt was not a complete success, but edible. The second attempt was much more satisfactory. So, without further ado, here is the recipe:
1C. General Purpose Gluten-Free flour
1/2 c. Brown Rice flour
1/2 + c. Sweet Sorghum flour
1 Tbs. baking powder
1/4 tsp. Baking soda
1Tbs. Coconut flour
1 c. Coconut cream (just the thick top from a can that’s separated… don’t shake the can to mix)
1/2 c. Vanilla almond yogurt
1/4 c. French vanilla coconut coffee creamer
1/3 c. Pumpkin puree (soak up as much extra moisture with paper towels as possible… the puree should be maleable much like soft play dough.)
1/2 Tbs. pumpkin pie spice (more, if desired)
1/4 tsp. Salt
1 Tbs. raw sugar
Mix ingredients. You may need to add a splash of creamer/ almond milk. Kneed on floured surface (I used brown rice flour.) Flour a small cup to cut out circles – about 2 1/2 inches. Pat dough out to 1/2-3/4 inch thick and cut out scones. Place in greased, round metal baking pans. Brush tops with coconut coffee creamer and sprinkle turbino sugar on top of scones. Bake 25-30 minutes at 390 F. Let sit 5 minutes before removing from pans.
*Tip: to make nut-free, use coconut milk yogurt instead of almond milk yogurt.
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