Gluten Free Scones
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A gluten-free version of an all time favourite! Paired with a jam free from refined sugar and organic cream, this snack is not just delicious - but made from beautiful nutritious ingredients.
Gluten Free Scones
Tessa
Rated 5.0 stars by 1 users
Category
Desserts & Treats, Snacks
Author:
Tessa
Servings
8
Prep Time
10 minutes
Cook Time
15 minutes
A gluten-free version of an all time favourite! Paired with a jam free from refined sugar and organic cream, this snack is not just delicious - but made from beautiful nutritious ingredients.
Ingredients
Strawberry Jam
-
1 cup Sliced strawberries (fresh or frozen)
- 2 tbsp lemon juice
- 1/4 cup filtered water
- 2 tbsp Changing Habits Rapadura Sugar
Scones
-
2 eggs
- 3/4 cup coconut yoghurt
- 3 tbsp Changing Habits Rapadura Sugar
- 1/3 cup butter melted (save a little to brush the scones with before baking)
-
2 & 1/2 cups blanched almond meal
- 1/4 cup coconut flour
- 1 tsp baking soda
Cream
-
1 cup organic cream
-
1 tbsp Changing Habits Rapadura Sugar
Directions
Jam
- Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils.
Reduce the heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.
Scones
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
In a bowl combine the eggs, coconut yoghurt, melted butter and rapadura sugar. whisk until smooth.
Slowly add in the rest of the ingredients. Mix well.
Roll a small handful of the mixture into a ball with your hands and place on the baking tray. Mould with fingers creating a scone shape. Repeat with the rest of the mixture.
Brush the scones with the remaining melted butter.
Bake for 10-15 minutes until they begin to brown.
Cream
Place cream in a bowl with the rapadura sugar and whisk until it thickens. This can also be done in a food processor on a high speed.
To serve
Serve scones in half, add the jam and top with cream. Best enjoyed warm, straight out of the oven!
