Fancy creating your own gluten-free afternoon tea? Have a go at these delicious gluten-free scones!
By Michelle of Gluten Free and All Things Nice.
This recipe is gluten-free and refined sugar-free
Ingredients | Makes 4-6 medium sized scones
- 1 cup (148g) Bobs Red Mill gluten free 1 to 1 Baking Flour
- 1/2 cup (120g) strawberry flavoured greek yogurt*, or plain or whatever flavour you want! (vegans: see below for subs)
- 1 Tbsp (14g) organic virgin coconut oil, solid
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp lemon zest (omit if desired – i love strawberry and lemon though)
- 1 Tbsp (10g) coconut sugar (or “sugar” of choice – am I the only one who gets 10g/Tbsp for coconut sugar? wonder why it weighs less…)
- 3 Tbsp milk of choice
- 1/4 tsp salt
- 1/4 tsp stevia extract (or 2-3 more Tbsp of sugar)
- 1/4 tsp vanilla extract
- optional: chopped fruit (dried or fresh), butter extract for flavour
- optional: extra sugar, for sprinking on top
Vegans: Use plain yogurt, you may need less, so add up to 1 cup first and see how you get on. Just to note – you can make your own “greek yogurt” by straining your plain vegan yogurt sub through a cheesecloth (even a coffee filter) until its nice and thick. I dont know if Tofu would work – but it just might, if blended with a little milk. Experiment! Safest option though is to use plain yogurt.
Method:
- In a large bowl, combine all dry ingredients including leavening agents and sugar of choice and zest, if using.
- Grate the coconut oil into the dry ingredients until the mixture somewhat resembles breadcrumbs (this part is the hardest part – I actually used a fork and smushed it all in. You could use a pastry cutter, or just do it by hand)
- Mix the extracts and yogurt together and add to the dry ingredients. If using dried fruit, add now.
- Mix well and add the milk, 1 Tbsp at a time (add more if needed) but stop once you reach a soft but not sticky dough.
- Form into a dough ball, then place on a lightly dusted worktop and pat down into a circle about 1″ thick.
- Cut the circle into 4 or 6 triangles, and place on a lightly greased baking sheet lined with parchment paper.
- Bake in a preheated oven at 425F/220C for approx 15 minutes, pr until puffed up and golden slightly on top (it will also sound “hollow” when tapped.)
- Allow to cool on wire rack, then store in an airtight container. These also freeze well.
Best served hot with fruit spread – yummyyyy!
Notes:
*My yogurt was sweetened. If using unsweetened yogurt, you may need to add an extra tbsp or so of sugar.
*I know that Xylitol and Erythritol work perfect.Other “sugars” I haven’t tried, but I imagine they’d be fine. Coconut sugar works in all of my recipes, just to point out.
About the author:
Michelle is a foodie blogger and scientist from Ireland. She is passionate about free-from friendly cooking, and mostly eats gluten-free, and creates recipes with options for free-from sugar, dairy and eggs. Besides baking, Michelle loves chocolate, and of course, science. You can visit her blog, and also find her on Pinterest and Twitter.