Saturday, June 7, 2014

Coconut Raspberry Scones (Gluten and Dairy Free)

There are many reasons why I love food. But one of the main reasons why I love food is because it brings people together.  It creates community. It simply makes people happy! I love sharing my food with others and hearing that they enjoy it and are blessed by it. 
That being said, I also love baked goods. But, I especially like baked goods that you can eat for breakfast. Because it is basically an excuse to eat dessert for breakfast ;)  Donuts, bagels, croissants, scones, muffins, cinnamon rolls, you name it and I will eat it. So I found a great scone recipe and modified it a bit and came up with these! They are actually not too sweet, and taste amazing warmed up with a little bit of butter on top. A perfect breakfast treat. So pull up a chair, sit in the sunshine with a cup of joe, and let these Coconut Raspberry Scones melt in your mouth.


Raspberry Coconut Scones

  • 2 ½ cups gluten free flour
  • 1/4 cup golden flax seed meal
  • ½ cup sweetened, shredded coconut
  • ½ cup sugar (or sweetener of your choice)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1/3 cup coconut oil, melted
  • ¼ cup unsweetened original (not flavored) almond milk
  • ½ teaspoon 100% pure vanilla extract
  • 1 cup frozen raspberries
1. Preheat oven to 325 degrees F.
2. In a large bowl, mix together almond flour, flax seed meal, shredded coconut, sugar, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. I used a Kitchen Aid mixer and it worked well but you can also do it by hand.
4. Gently fold in frozen raspberries until well distributed. (Careful not to turn your mix too pink!)
5. Turn out dough onto a cookie sheet lined with parchment paper ( or if you dont have parchment paper, you can use shortening to coat it) and pat into a rough rectangle. Then cut dough into 12 triangular scones.
6. Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown.
7. Remove and let cool.
8. Enjoy!

Recipe adapted from:

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