Basic Breakfast Walnut Scones

In Bake, Bread, Gluten-free, Oven on August 27, 2015 at 2:17 am

Sift together:

  • 1 cup of rice flour
  • ½ cup of potato starch
  • ¼ cup of cornstarch starch
  • ¼ cup of almond flour
  • ¼ cup of cassava starch
  • ¼ cup of raw coco sugar
  • 1½ teaspoons of Calumet™ baking powder
  • ⅛ teaspoon of salt
  • ¼ cup of crushed walnuts

    Create a well in the middle of the mix and cut in:

  • ¼ cup of coconut oil that you’ve chilled in the fridge for 2 hours
  • 1 tablespoon of dairy-free, soy-free butter like Earth Balance™

    Then add:

  • ¼ cup of almond milk
  • 2 tablespoons of raw honey
  • 1 egg white (save the yolk for the egg wash later

    Mix everything with a spatula. When the texture resembles a semi-melted marshmallow, plop on a floured surface and flatten into a rectangle that’s half an inch thick. Cut your biscuits using a mold of your choice. I just use the mouth of an old jar to cut my biscuits out of the dough.


    Place in a greased and lined cooking tray, and brush the tops with egg wash (which is basically just a mix of 1 tablespoon of almond milk and the yolk you’ve set aside). Bake in a preheated oven at 204ºC for 20 minutes, or till it passes the toothpick test. This makes about 10 scones. Best served fresh from the oven. If you can’t consume all that, you may want to leave the rest of the dough in the fridge and bake when you want to eat them.



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