Holiday Nog Scones: eggnog scones that are gluten, dairy, egg, soy, and nut free

It’s probably no secret that scones are my favorite thing to bake. I still had leftover coconut milk holiday nog and wondered how this recipe might taste with that change.

These scones have an overall vanilla taste, with just the right amount of sweetness and hint of cinnamon and nutmeg- perfect for a holiday brunch. I served these at a girls’ get together and they were a hit!

So, here is the original scone recipe modified for the holidays:

Holiday Nog Scones (makes 14)

Ingredients:

  • 2 c. Gluten free flour blend (Bob’s Red Mill 1-1 in the blue bag)
  • 1 c. Sweet sorghum flour
  • 1 c. Brown rice flour
  • 1/2 tsp. Salt
  • 2 Tbs. baking powder
  • 1 tsp. Ground cinnamon
  • 1 c. Coconut cream (just the thick part off the top, allow a 12 oz can to sit undisturbed for a few days before opening the longer the better)
  • 1/2-3-4 c. Vanilla coconut milk
  • 1 1/2 c. Holiday nog

Directions:

  1. Preheat oven to 390 F.
  1. Grease two round pans – I used coconut oil.
  1. Add all ingredients to the bowl, then stir until just mixed. Note: The dough should be maleable and not too sticky. Add a bit of flour, if needed.
  1. Turn dough out on floured surface and “roll” until about 1- 1 1/2 inches thick. (I just pat it down instead of using a rolling pin.
  1. Using a floured 2-3 in. cookie cutter (or plastic cup), cut out the scones and place in baking dish.
  1. Brush tops of scones with holiday nog and sprinkle with sugar.

  • 7. Bake for 25-30 min, until the top is firm and slightly crunchy. Let cool 5-10 min in pan.
  • Make some coffee and enjoy!

    Vanilla Blueberry Scone Recipe: gluten-free, dairy-free, egg-freedom

    Today is a snow day!

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    In keeping with snow day tradition, I slept in and then made my way to the kitchen for coffee and morning baking.

    Last snow day, I made pancakes (recipe here). Today, however, I wanted something a little lighter and not as fried.

    Scones.

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    These blueberry-vanilla scones are every bit as good as I remember- maybe even better! Here is my recipe modified from Wholesome Patisserie’s Blueberry Scones:

    1 cup all purpose gluten free flour

    1/2 cup brown rice flour

    1/2 cup sweet sorghum flour

    1 Tablespoon gluten free baking powder

    1/4 teaspoon pink Himalayan salt

    1/2 cup coconut cream (the thick part from the top- don’t shake the can!)

    1/4-1/2 cup vanilla almond or coconut yogurt (can also use peach or strawberry)

    3/4 cup coconut milk french vanilla coffee creamer

    1/2 c. Frozen blueberries

    Extra gf flour for rolling

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    Step 1: Make a cup of coffee to drink. That’s my baking secret. Also, preheat oven to 390 degrees F. Generously spray a round cake pan or use coconut/ grapeseed oil to avoid any soy.

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    Step 2: add all ingredients together, except the blueberries. If the dough is not soft, add a bit more all purpose gf flour. It should be sticky, but maleable.

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    Step 3: add frozen blueberries and stir carefully.

    Step 4: turn dough out on floured surface and pat/hand roll until about 1 1/2 inches think. Use floured cookie cutter or plastic cup to make 2 in. circles.

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    Step 5: Place scones in baking dish. Brush with coffee creamer and sprinkle with raw sugar (if desired). Bake 25-30 minutes or until sides and tops feel firm and crunchy. (I used too much creamer and had to bake an extra 8 minutes). Let set 5-10 minutes.

    Step 6: Make another cup of coffee and enjoy with the scones!

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    Pumpkin Scone Recipe: gluten, dairy, and egg free

    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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