I am taking the lovely Kym Douglas and Paige Hemmis through my 30-day program on Hallmark’s Home & Family show, and Paige confided in me that she didn’t think she could live without her daily scone. Since I don’t think carrot and celery sticks are helpful in sticking to a diet long-term, I whipped up these healthy scones for Paige.
Since Paige is used to eating a scone every morning with her coffee, Sophie made these special scones for her to be able to enjoy. They are gluten, sugar and daily free, and are best served warm. I have included two recipes here: the first for vegans, and the second for those who prefer a crunchier, lighter scone (contains an egg).
Scone Recipe #1
INGREDIENTS
- 1 cup quinoa flour
- 1 cup all-purpose gluten-free flour (Pamela’s is a great choice)
- 1/2tsp baking powder
- 1/4tsp salt
- 4tbsp raw coconut oil *
- ½ cup Xylitol powder
- ¼ – 1/2 cup almond milk
- ½ cup unsweetened dried cherries (you can substitute with dried cranberries if you want).
*Coconut oil is solid when stored at room temp, which is below 70 degrees. You actually want your oil to be as solid as possible for this recipe.
DIRECTIONS
- Pre-heat oven to 350 F
- Place the flours in a large bowl along with the baking powder and salt. Mix well. Add the coconut oil, and “rub” it into the mixture until it resembles breadcrumbs. Don’t worry if there are tiny lumps of coconut oil – you actually want this.
- Stir in the sugar. Add enough almond milk to be able to form the mixture into a disk or ball (it varies, so add your milk slowly). Gently press out the disk/ball until it is about an inch thick. Cut into triangles and place on a parchment-lined baking sheet.
- Place in the oven for 12- 14 minutes, or until a toothpick comes out clean and the scones are very lightly browned.
You can freeze them for up to one month, or store them in an airtight bag for up to 3 days. I like to serve warm with a little dairy-free cream (if I want a treat), or a touch of dairy-free spread (Earth Balance is a good choice).
Scone Recipe #2
This is a crunchier/more buttery version, which you might like if you don’t mind adding an egg. I know many of you are vegan, in which case, choose the recipe above. But this one is delish!
INGREDIENTS
- ½ cup xylitol
- 2 tbsp coconut oil
- 2 tbsp Earth Balance buttery spread
- 1 egg beaten
- 1/2 tsp apple cider vinegar
- 1 cup quinoa flour
- 1 cup almond meal
- 1/2 tsp baking powder
- ½ tsp sea salt
- ¼ cup almond milk
- 1/2 cup unsweetened dried cherries (you can substitute with dried cranberries or blueberries if you wish).
DIRECTIONS
- Pre-heat oven to 375 degrees
- Place Xylitol, oil and fats in a stand mixer, and whisk until creamy. Add egg and continue mixing. Mix in the dry ingredients. Depending on how dry your mixture is, begin adding the milk. You can add more or less milk in order to make a ball of dough that when patted together with your hands, sticks together. Press it out on a floured board into an inch-thick disk, and cut into triangles.
- Place on a parchment-lined baking sheet, and bake for 14 minutes or until lightly browned on top.
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