scones

  • Gluten-free Strawberry-walnut Scones

    Weekly Recipe: 
    NonWeekly
    [title]

    2 cups raw walnuts

    ¼ cup coconut flour, sifted

    1 teaspoon cinnamon

    1 teaspoon baking soda

    ½ teaspoon sea salt

    ¼ cup pure maple syrup

    1 teaspoon pure vanilla extract

    2 eggs

    ¼ cup Rich and Creamy Melt, softened until pourable

    Organic strawberry jam

    Preheat oven to 350 degrees. Place the walnuts in a food processor and pulse until a fine meal is formed. Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer. With the mixer on low, slowly pour in the Melt Organic. Mix well. Using an ice cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet. With your thumb or a teaspoon, make deep well in the center of each scone. Fill each well with one teaspoon strawberry jam. Bake 23-25 minutes or until tops are golden brown and the dough springs back when pressed lightly. Cool on pan for five minutes, then transfer to wire racks to cool completely. Store leftovers in an airtight container up to three days or freeze up to three months. Source: Melt Chef Cygnia Rapp; meltbutteryspread.com

  • Chocolate Chip Scones

    Makes 16

    2 1/2 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/3 cup grapeseed oil
    1/4 cup agave nectar
    2 large eggs
    1 cup coarsely chopped dark chocolate (73 percent cacao)

     

    1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond-four mixture until thoroughly combined, then fold in the chocolate.
    3. Drop the batter—in scant, 1/4 cups, 2-inches apart—onto the prepared baking sheets.
    4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets. Serve cold or warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey