Quick to make and bake, and sporting very little sugar, these gluten-free dairy-free scones boast several whole grains, plus rice bran for a touch of fiber. No white starches. The whole grain flavor is lightly nutty.
Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.
In a large mixing bowl, combine the dry ingredients by whisking till blended (sorghum flour through nutmeg). Add in the coconut oil and whisk or mix to distribute. If the coconut oil is solid, the flour should get a bit crumbly and sandy. If it is liquified, the dough will be wetter. Add in the eggs and beat. The dough will be thick and stiff. Add the non-dairy milk a little at a time and beat until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet or thin. My dough took the full 1/3 cup liquid (and weather was humid). Use only the amount of non-dairy milk you need to get the dough to stick together. You may need less (or more) than I did. Add in 1/2 cup of the fresh blueberries and mix briefly. Scoop the scone dough into the lined cake pan and using oiled or wet hands pat the dough into an even round loaf. Press the remaining blueberries into the top. Using a sharp knife, slice the dough to create eight wedges. Set the pan aside and allow the dough to rest for fifteen minutes. Think about sweet things. Kiss your favorite person. Preheat the oven to 375º F. When the oven reaches 375º place the pan on the center rack and bake for 20 minutes. Carefully remove the scones from the pan and place them on a baking sheet. Brush the tops with a little non-dairy milk and bake for another 5 minutes, or so, until the scones are firm and slightly golden around the edges. Serve warm with your favorite buttery spread, jam, or honey.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 79 | ||
Calories from Fat: 17 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1mg | 0 % | |
Sodium 189.6mg | 7 % | |
Potassium 87.8mg | 2 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 13.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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