riddlelove: Cranberry Lemon Scones ~ A Grain & Gluten-Free Recipe

Wednesday, November 28, 2012

Cranberry Lemon Scones ~ A Grain & Gluten-Free Recipe

The aroma of coffee brewing and breakfast baking is such a welcoming "hello" in the morning. Scones are my hero because from start to finish, they reach the table in less than thirty minutes. I tossed in a few white chocolate chips to make it an extra special treat. Trader Joe's offers them this time of year and I usually stock up before Christmas is over and their supply runs out. If you decide to opt out of them, drizzling a bit of honey over the scones is yummy since there is no sugar in the recipe. Almond flour is naturally sweet so there's no need to add any other sweetener. This recipe makes six large, Starbucks-sized scones. You could easily make two disks and cut each up in sixths to make twelve mini scones (see pictures below). This is definitely in the running for the coveted Christmas breakfast dish along with Easy, Cheese Ham & Potato Strata.

GF Cranberry Lemon Scones
Prep time: 10 minutes, bake time: 15-18 minutes, yields 6 scones

2 cups blanched almond flour
1/2 cup arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
6 tablespoons butter or coconut oil
2 eggs
zest from 1 lemon
juice from 1/2 of the same lemon (about 1 tablespoon)
1/3 cup dried cranberries
1/3 cup white chocolate chips (optional)
raw honey to drizzle over baked scones

Preheat oven to 350º.
Mix together flour, powder, soda, and salt.
While the mixer is mixing, cut in butter, 1/2 tablespoon at a time, until dough is crumbly. If you're using coconut oil, you can dump the whole amount in at once and mix until crumbly.
Whisk together eggs and juice, then stir in cranberries and lemon zest. Pour into dough and mix thoroughly.
Shape dough into a disk, about 1 inch thick. Cut 6 pieces like cutting a pie. Place pieces on baking sheet and bake 15-18 minutes or until hints of brown are around the edges. Drizzle raw honey over scones just before serving.