Return to Katy’s Recipes

Scones, Gluten-Free
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Scones, Gluten-Free
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Ingredients
  • 1/2 cup oat flour, gluten-free
  • 1/2 cup quinoa flour
  • 1/2 cup almond milk (or other)
  • 1/2 cup almond flour (with skins removed)
  • 2 T arrowroot
  • 1 egg
  • 1/4-1/3 cup coconut oil (depending on how rich you want them)
  • 1 T chia seeds
  • 1/4 tsp salt
  • 2 T medjool dates
  • 1 tsp baking powder
  • 1/2 cup currants (or skip for more savory version)
  • 1/3 cup nuts or seeds of choice (1 c pumpkin seeds = nice savory version)
  • 1 tsp spice combo (cinn, nutmeg or all cardamom w/pump. seeds)
Servings: people
Instructions
The Night (or Morning) Before:
  1. Mix the oat and quinoa flours together with the almond milk. Cover and leave to sit overnight (about 8 hours) to start the fermentation process and reduce the anti-growth hormone, phytic acid.
The Day Of:
  1. Put the soaked flours in the food processor with the almond flour, arrowroot, egg, coconut oil, chia, salt, and dates and mix until well combined.
  2. Let the mixture sit in the food processor for 5 minutes or so while you gather the other ingredients, letting the chia seeds plump up.
  3. Preheat the oven to 400 degrees and prepare a middle rack.
  4. Add the baking powder, currants if using, nuts and/or seeds, and spices and pulse gently to mix. Don't overmix.
  5. On a cookie sheet covered with parchment paper, spoon out your scones. For small scones, 1/4 cup of batter will produce about nine. For larger ones, use 1/2 cup of batter for 4-5.
  6. Bake the smaller scones for 10 minutes and the larger ones for 14-15 minutes. Let cool a few minutes and then enjoy!
Share this Recipe

Pin It on Pinterest

Share This