Cranberry Almond Scones Serves 8
These scones have a crispy crust are light and buttery inside. Delicious served with your favorite jam and a cup of tea or coffee
From "The Gluten-Free, Hassle-Free Cookbook" By Marlisa Brown Scheduled for release March 2015.
½ cup sorghum flour
¾ cup white rice flour
½ cup tapioca flour
¼ cup almond flour
¼ cup granulated sugar
1 Tbsp gluten-free baking powder
½ tsp sea salt
½ cup (8Tbsp) cold unsalted butter
¼ cup dried cranberries
1 tsp orange zest
2 Tbsp slivered almonds
1 egg
¾ cup half and half
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture is crumbly.
- Add cranberries, orange zest and almonds to flour mixture.
- Whisk together egg and half and half. Stir into flour mixture until just combined.
- Place dough between 2 sheets of waxed paper. Pat out into a 7-inch circle. Cut into 8 wedges or cut into 2-inch rounds using a biscuit cutter and place on prepared baking sheet.
- Bake for 13 to 15 minutes.
Nutritional information: 332 calories, 4.5 grams protein, 38.4 grams carbohydrates, 18.7 grams fat, 62.1 milligrams cholesterol, 157.9 milligrams sodium, 2.1 grams fiber, 276.2 milligrams calcium, <1 milligram iron
Tip: Scones are very versatile. You can make them plain or add your favorite combinations of fruit and nuts. If you want to glaze them, mix ½ cup powdered sugar with 1-2 tablespoons half and half and drizzle on top.
**Allergy Tip: GF, SF, PF, FF, SFF, V. To make milk free use margarine in place of the butter, and rice milk in place of the half and half, to make egg free use an eggless egg substitute. To make nut free use ¼ cup sorghum flour in place of the almond meal and omit almonds. To make vegan use margarine or oil in place of the butter, rice milk in place of the half and half, and an eggless egg substitute in place of the egg.
FODMAPs: To make FODMAP friendly omit the cranberries.
