Raspberry-orange or blueberry-lemon, which is your favourite of these gluten-free scones?
I like having these scones after a bowl of soup at lunchtime or with a cup of tea mid-afternoon. They are filling and really satisfy a craving for something sweet even though there's very little sugar in the recipe. Compared to most fruits, berries have more fibre and less sugar and they are higher in polyphenols. This recipe makes about 16 medium-sized scones. If you don't want the two varieties, just double the portion of your preferred zest and berry.
3 cups of almond flour
3/4 cup gluten-free flour (I like cassava or sorghum but any mild tasting flour will do)
4 tbsp coconut sugar or *honey (optional)
1/2 tsp salt
1 1/2 tsp of baking soda
3 tbsp of butter or coconut oil, melted and not too hot
3 large eggs
2 tsp of vanilla
zest of one orange
zest of one lemon
3/4 cup of raspberries
1/2 cup of blueberries (frozen berries work well)
Preheat oven to 375 degrees and line a large cookie sheet with parchment paper.
In a medium bowl, combine all dry ingredients.
In a small bowl, add melted butter/coconut oil, eggs, and vanilla and using a fork blend together to a somewhat even consistency.
Pour your egg mixture into the the dry ingredients an stir until you have a well blended dough.
Make two balls out of your dough, and press a hole into the centre and add your orange zest and raspberries to one and your lemon zest and blueberries to the other. Gently fold the dough until the berries are evenly distributed throughout.
On a clean surface, flatten each ball of dough until it is approximately 1 inch thick. Cut each disk into eight triangles for a total of 16 scones.
Using a spatula, lift each triangle, one at a time, onto the cookie sheet, leaving about 1 1/2-2 inches between each scone.
Place the scones in the oven and bake for 20-25 minutes, until they starting to brown on top.
After taking them out of the oven, let them cool if you have that kind of self-discipline, otherwise go right ahead and eat them, hopefully without burning your mouth.
*If using honey, you will add this to the wet ingredients.