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Gluten-Free Scones: Delicious & Easy? Bake on!

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I love gluten-free recipes.

Orange Hazelnut Gluten-Free Scones

Orange Hazelnut Gluten-Free Scones

I’m not celiac myself, but many of my friends are, and I like cooking for people I love.

I like cooking easy recipes that can feed all my peeps in one fell swoop – and this gluten-free recipe satisfies a diverse crowd.

Because I love connecting with people. We host brunch once a month to bring our diverse group of friends together and share time and our home.

Food holds such emotion for us because sharing food & eating together is the most intimate thing we do with other people – in public.

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And I want to share the deepest intimacy with my friends as possible – to make them all feel welcome.

This recipe is one of the best for welcoming everyone’s dietary leanings and food rules to the table. Not only can gluten-free people dig in, but they welcome the vegans, the paleo-leaning (ok, there is maple syrup, but it’s pretty close).

Orange Hazelnut Scones with Raisins, Almond & Coconut Flour

Ingredients:

 

1 1/2 cups of almond flour

½ cup unsweetened coconut flour

1/4 tsp of sea salt

1 tsp of baking soda

1 egg replacer

2 tbs of maple syrup

2 tbs freshly squeezed orange juice

Zest from one organic orange

1/3 – 1/2 cup unsweetened almond, coconut, rice or other plant-based milk

1/2 cup chopped hazelnuts (pecans are a great substitute, especially if you’re from Texas like my grandma)

½ cup raisins

 

Directions:

 

  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. This makes it easier to lift the cooked scones as they won’t stick to the sheet.
  2. In a large bowl, mix together the almond flour, coconut flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
  4. Combine the wet ingredients to the dry ingredients and mix with a spatula until blended together. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk.
  5. Add the hazelnuts and raisins and use your hands or rubber spatula to evenly distribute through the dough.
  6. Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
  7. Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.

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