Kiddipedia
14These Gluten Free Scones are just like Grandma used to make. They’re super allergy friendly and make a great afternoon tea treat.
SERVES: 10 scones
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIETARY REQUIREMENTS: GF, Paleo, Refined Sugar-Free, DF, Nut Free, Vegan. Egg Free
INGREDIENTS
- 1 1/2 Cups plus 2 Tablespoons Arrowroot plus an extra 1 Tablespoon for kneading
- 2/3 Cup plus 2 teaspoons Coconut Flour
- 4 teaspoons Baking Powder
- 4 Tablespoons Coconut Oil hard or slightly softened
- 2 teaspoons Vanilla Extract
- 1 Cup Milk of choice
Optional
- Jam and cream for serving.
INSTRUCTIONS
- Preheat the oven to 200C/400F.
- Line and grease a large baking tray.
- Place the dry ingredients into a large mixing bowl.
- Add the coconut oil, in 4 -6 lumps, and use your finger tips to ‘rub’ the oil into the flour. The mix will resemble bread crumbs.
- Make a well into the centre of the dry ingredients and add the wet ingredients.
- Using a flat blade knife (I used a butter knife) lightly mix the ingredients together.
- Using wet hands, knead the dough until it comes together in the mixing bowl.
- Place the extra arrowroot onto a clean bench and knead the dough for 1-2 minutes. It should come together and be light and elastic (it will resemble and feel a bit like play doh).
There are 2 options to make scones
- Divide the dough into 10 equal portions and make into scone shapes, making sure they’re at least 3.5-4cm in height. Place on the baking tray. OR
- Roll/push with your hands the dough into a 3-4cm high square. Use a glass/cookie cutter, cut out the scones and place on the baking tray. Cut out more shapes then re-roll and repeat until all the dough is used.
- Bake the scones for 12-15 minutes (depending on size).
- Serve warm with Jam and Cream.
Special Thanks to Lisa from Mummy Made.It for this lovely recipe.
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