Herbal Hygienist

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Grain Free Scones

Dabney Vaccaro

Diets seem to be an evolutionary science that constantly changes. Eat this, not that. More recently is the idea that for some people, grains can be upsetting to the digestive system. Hence, manufactures have jumped on the marketing band wagon promoting the popular Paleo diet. For those of us who are vegetarian, following a Paleo diet can be challenging since it’s about the consumption of animal proteins, most vegetables and some fruits. I have enjoyed, though, getting to know some good recipes that are grain free, which is also gluten free. Here is a dangerously good scone recipe that my good friend, Brenda, shared with me. I made some alterations in the sugar portion, but I will also list the original ingredients as well. This is a basic scone recipe with endless possibilities of flavors. Have fun and experiment with what you have on hand. I had some organic blueberries and used those instead of the fresh cherries the recipe called for. Try orange/cranberry, cinnamon/raisin, lavender/lemon, etc.

Grain Free Scones

Ingredients:

  • 1 1/2 cups blanched almond flour

  • 1/2 cup tapioca flour

  • 3 TBSP coconut flour

  • 2 TBSP coconut sugar^

  • 2 TBSP xylitol^

  • 2 tsp baking powder

  • 1/4 tsp sea salt

  • 1 large egg

  • 6 TBSP coconut milk*

  • 3 TBSP coconut oil

  • 3/4 cup fresh blueberries

Directions:

  1. Preheat the oven to 450 degrees. Line a pie plate with parchment paper.

  2. In a large mixing bowl, whisk together the flours, sugars, baking powder, and salt. Set aside.

  3. In a medium mixing bowl, whisk the egg, then stir in the coconut milk and coconut oil.

  4. Add the wet (egg, milk, and oil) mixture to the dry (flours, etc) mixture and stir to combine.

  5. Gently fold in fruit.

  6. Use a large spoon to plop onto parchment paper and press down slightly.

  7. Bake for 14-16 minutes until the edges of the scones are golden brown and the center is no longer wet.

  8. Remove from the oven and allow to cool for 10 minutes before cutting.

Warning….these will go fast!

I placed the dough on the plate and put the blueberries on top.

^the original recipe calls for 1/4 cup stevia

*Mix canned coconut milk together prior to measuring out