Skinny Gluten Free & Sugarfree Cranberry Almond Scones, GF, SF, DF

Skinny Gluten Free & Sugarfree Cranberry Almond Scones, GF, SF, DF
These scones are wonderful...don't you love that word? I am filled with wonder (and joy) when I make something that tastes like my old "gluten" recipes, but these are much better than the old ones because they have absolutely no sugar in them!
Plus they're high in Protein with almond meal that I grind from raw almonds.  

If you don't mind a little low glycemic sweetener, try 1/4 cup of local honey instead of the Stevia

The dough will be nice and thick

Skinny Gluten Free & Sugarfree Cranberry Almond Scones, GF, SF, DF

Cutting the slices during baking makes them easy to cut later and it's pretty!

Linked to Slightly Indulgent Tuesday,and to Allergy Free Wednesdays! ,and  Linda's Gluten-Free Wednesdays,and glutenfree Fridays Recipe Party

Thanks Tessa for featuring me on your wonderful site!! Go see all of the great recipes on these great blogs.  xx

Skinny Gluten Free & Sugarfree Cranberry Almond Scones
 
Spray a 9-inch round pie pan with canola oil spray.

Ingredients:
  • 1/2 cup gluten free brown rice flour
  • 3/4 cup gluten free millet flour
  • 1 cup almond meal  ( I grind whole raw almonds in my coffee mill or use your food processor)
  • 1/4 cup flax seed meal, opt
  • 4-6 packets of Stevia or 1/8 teaspoon of pure Stevia- depending on the strength of your Stevia
  • 2 teaspoons GF baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum  (or try 1 teaspoon psyllium husks!)
  • 1/4 cup organic raw coconut oil
  • 2 large eggs
  • 1/3 cup almond milk, as needed
  • 2 teaspoons GF pure vanilla extract
  • 3/4 cup fresh or frozen berries.  I used fresh cranberries that I had in the freezer
  • orange or lemon peel-opt
Instructions:

  1. In a large mixing bowl, combine the dry ingredients until blended
  2. Add the coconut oil in pieces and whisk well to distribute. The flour mixture will get a sandy and all the coconut oil should be incorporated.  It took a few minutes for this to happen, so be patient.
  3. Add in the eggs and beat.  I changed from the whisk attachment to my dough hook.  The dough is very thick and stiff now and that's ok.
  4. Add your almond milk a little at a time and just beat until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet or thin.
  5. Use only the amount of almond milk you need to get the dough to stick together.
  6. Add in your berries and gently mix for just a few seconds.
  7. Scoop the scone dough into the greased pan and using  a wet spoon pat the dough into an even round cake.
  8. Using a sharp knife, slice the dough to create eight wedges.
  9. Set the pan aside and  Preheat the oven to 375ยบ F.

Bake for 20 minutes.
  1. Carefully cut at your marks again,  remove the scones from the pan and place them on a baking sheet.
  2. Brush the tops with a little almond milk
  3. Bake for another 10 minutes, or so, until the scones are firm and golden brown around the edges.


3 comments

  1. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from vegetarianmamma.com

    ReplyDelete
  2. Hi
    I made these today. I substituted chopped dates for the frozen berries and used quinoa flour instead of millet flour. I dont use stevia but added a tablespoon of honey. They turned out fine. I enjoyed mine with my homemade almond butter. I froze the remainder so I can enjoy them a little later on. Thank you for sharing the recipe.

    ReplyDelete
  3. Hi, thanks so much for leaving a comment. It just makes my day to hear that you liked my recipe. Aren't they just so yummy? You have more self control than I do, mine never make it to the freezer! Please come back and visit often. hugs, Ali

    ReplyDelete

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Please be advised related products are random and not always gluten-free!