Autumn Gluten Free Scones

Orange and Cranberry Scones

I really wanted to bake something for breakfast, so I decided to bake some scones. After consulting the family and friends as to whether or not they wanted cranberry or pumpkin the results had been a mash up of the two. I decided that rather than choosing which one to make, I would just make both flavors. I am not great at being able to come up with my own gluten free baking creations; so after searching the web I found these two amazing recipes. Both of which make delicious flavor packed scones that are still moist as any great scone should be. I added cinnamon on top of my pumpkin ones for a bit more of that pumpkin pie flavor.

Orange and Cranberry Scones

Serves 8

Ingredients:

2 cup Almond Flour
¼ cup and 2 Tbs Arrowroot Flour
½ tsp salt
2 tsp baking powder
2 Tbsp maple syrup
¼ cup coconut oil, melted
1 egg
1 orange, zest
1 cup dried cranberries

Directions:

  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine almond flour, arrowroot flour, salt, and baking powder.
  2. In a small mixing bowl, combine maple syrup, coconut oil, and egg. Blend with hand mixer until smooth. Add wet ingredients into the dry mixture, and blend until all ingredients are combined. Fold in orange zest and dried cranberries.
  3. Line baking sheet with parchment paper. Form dough into a ball. Place dough ball onto baking sheet and flatten slightly. Cut the dough into eight equal wedges, and bake in over for 18-20 minutes.
Nutritional Facts: per serving
241 cal; 5g protein; 9g total fat (6g sat fat); 40g carb; 26mg chol; 14mg sod; 4g fiber; 14g sugars
*This recipe is based off of Primal Palate’s recipe

Pumpkin Scones

Pumpkin Scones

Serves 12

Ingredients:

½ cup canned pumpkin puree
1 egg
3 Tbs coconut milk
2 tsp vanilla extract
1 cup almond flour
2/3 cup tapioca flour
1/3 cup coconut flour
1/3 cup maple syrup
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp pumpkin spice mix
½ cup unsalted butter

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pumpkin, egg, coconut milk, maple syrup and vanilla. Set aside.
  3. In a food processor combine the flours, baking powder, baking soda, salt and pumpkin spice mix. Process to combine.
  4. Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal (it should look unevenly crumbly with some pea-size chunks of butter within). Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
  5. Lightly flour a countertop or work surface with coconut flour. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with coconut flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges. Repeat with second half of dough. If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
  6. Bake the scones for 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutritional Facts: per serving
109 cal; 3g protein; 2g total fat (1g sat fat); 21g carb; 18mg chol; 62mg sod; 2g fiber; 6g sugars
*This recipe is from A Healthy Life For Me’s recipe

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