Cranberry-Walnut Scones

    This scone recipe was inspired by one from the Bob’s Red Mill web site. I made changes to reduce the sugar and make them dairy free (and thus, vegan). So many people with gluten issues have other sensitivities as well. Sometimes it is a major challenge not-worth-the-effort and sometimes I create some pretty good stuff. Right now this is one of my favorites.

    All of the ingredients are found at my local HEB grocery store except for the coconut flour. While it is expensive, a little lasts a long time and the yumm factor that it adds to baked goods is so worth it. The Austin Whole Foods store has it in stock all the time. And I’ve thought about ordering it from Amazon – it brings the price per bag down but you get 4 bags at a time. So far I don’t use that much so haven’t gone that route.

    You cannot feel deprived eating one of these treats. They taste good, are appetite satisfying, and stave off the hunger pangs for a good long time. You will love it that your friends and family love them while wishing they wouldn’t eat them all up!

Cranberry Walnut Scones

Cranberry Walnut Scones

Ingredients:
1/2 cup coconut flour
1 cup sorghum flour
1/4 cup potato flour (starch has NO nutrients)
1 tablespoon baking powder
3/4 cup evaporated cane juice – Sucanat
1/2 tsp. sea salt

1 14-ounce can of regular (not light) coconut milk*
1 teaspoon apple cider vinegar

1/3 cup dried cranberries
1/3 cup chopped walnuts

Preparation:
    Preheat oven to 450°F. Cut or break the walnuts into bits and toast lightly for one – two minutes in the microwave. Cut cranberries into uniform sized bits. Attention to these small details raises the appearance and mouth feel level appreciably. Stir the vinegar into the coconut milk.

    Sift together all of the dry ingredients into a mixing bowl. Stir in all of the coconut milk to form a soft dough. Add in cranberries and walnuts and fold in until just combined. Mix it all firmly with a spoon until it forms a ball of dough.

    Knead on the counter or a bread board for a minute or so. Place mixture on top of a square of parchment paper and press to 1” thickness in the form of a circle. Cut into eight pieces like you would a pizza. Place on greased baking sheet and bake 10-12 minutes. Gluten free products do not brown as much so be careful not to over bake and cause them to be dry.

    This recipe makes eight very large scones. Divide the dough into two balls to make smaller snack size scones. Let them cool thoroughly before wrapping and freezing.

Nutritional Information:
                       Kcal     Protein     Fiber    Fat     Carb      GI
Large Scone:     362     5             6          14      54       32
Small Scone:     181     3             3           7       14        54

*Note: Do not use light coconut milk or the scones will be drier and possibly tough. Thai Kitchen also contains guar gum which helps provide structure for the gluten-free flours.

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1 Comment »

  1. Ricki said

    These sound great! It must be something in the air–I just posted about coconut flour biscuits as well. I like your addition of coconut milk better, though. 🙂

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