Body & Fitness

Gluten-free raspberry scones

Scones like mum used to make, and they’re gluten-free, says Christina Leon of healthy food blog Reveal Yourself.

There is something rather special about the smell and taste of freshly baked scones just out of the oven. When I was young, my mum would often whip up a batch of scones when we had guests coming for afternoon tea, serving them with fresh whipped cream and jam.

In my family we now avoid most gluten so I wanted to create a gluten-free scone recipe with the same integrity of the scones my mum used to make when I was a child. By using coconut and gluten-free flour with other whole food ingredients, I am pleased to share with you a deliciously healthy and gluten-free scone. I absolutely love this recipe.

These tasty treats can be whipped up quickly for a breakfast treat or when guest are coming over. I like to serve mine with a spread of organic butter and homemade chia seed jam – you can find the recipe here.

Gluten-free raspberry scones

  • 2 cups gluten-free flour

  • 1/2 cup coconut flour

  • 1 tsp baking powder

  • 1/3 cup coconut sugar

  • 1/2 tsp Himalayan pink salt

  • 1/4 cup melted extra virgin coconut oil

  • 1 cup almond milk

  • 1/2 cup coconut milk

  • 1 tsp pure vanilla extract

  • 1 cup frozen or fresh raspberries

Glaze:

  • 2 tbsp melted extra virgin coconut oil

-1 tbsp coconut milk

  • 1 tbsp pure maple syrup

  • 1/2 tsp of pure vanilla extract

Toppings:

  • Sliced almonds

  • Coconut flakes

  • Freeze-dried raspberries

1 If you’re using frozen raspberries, place in a bowl and thaw for about 10 minutes. Then gently squeeze out excess water.

2 Add all the dry ingredients into a bowl and combine.

3 Add the melted coconut oil, pure vanilla extract, almond and coconut milk to the dry ingredients. Mix until well combined and creates a soft dough consistency.

4 Add the raspberries and gently fold through the mixture.

5 Turn the dough on to a floured surface and create a circular shape of about 20cm wide and 3.5cm thick.

6 Cut into 8 triangles and gently transfer each triangle to a lined baking tray.

7 Place in a pre-heated oven of 180ºC and bake for 15-20 minutes, or until lightly golden.

8 Remove from the oven and place on an oven rack to cool.

9 Add all the glaze ingredients into a bowl and mix. Drizzle the glaze over the scones and add the toppings.

For more healthy recipes go to www.foodtolove.co.nz/

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