Scones, Gluten-Free
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 8hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 8hours
  • 1/2cup oat flour, gluten-free
  • 1/2cup quinoa flour
  • 1/2cup almond milk (or other)
  • 1/2cup almond flour(with skins removed)
  • 2T arrowroot
  • 1 egg
  • 1/4-1/3cup coconut oil(depending on how rich you want them)
  • 1T chia seeds
  • 1/4tsp salt
  • 2T medjool dates
  • 1tsp baking powder
  • 1/2cup currants(or skip for more savory version)
  • 1/3cup nuts or seeds of choice(1 c pumpkin seeds = nice savory version)
  • 1tsp spice combo(cinn, nutmeg or all cardamom w/pump. seeds)
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!