Gluten free scones with Coconut Raspberry Dream

Gluten Free Scones

Gluten Free Lemon Scones with Coconut Rasberry Dream.

These are gluten, dairy,sugar and yeast free scones that are highly nutritious as well as being delicious.

When summer comes it is nice to be able to indulge in a “cream tea” and these are great for people who are coeliac, and those on a gluten, dairy, sugar and yeast free diet. With all natural ingredients they are also a healthy option.

Makes 10 Scones

You will need for the scones:

175gms (6oz) ground almonds – use whole almonds with skins on and grind them yourself in a food processor.

75gms (3oz) Coconut Flour

1tsp Gluten free Bicarbonate of Soda

2 unwaxed lemons – grated for zest and the juice

125 ml (4.5 fl oz) organic virgin coconut oil, melted

125ml (4.5 fl oz) full fat tinned coconut milk

3 large free range eggs

For the Rasberry Dream:

2 x 125gm cartons of unsweetened vanilla Cocount yoghurt – dairy free, gluten free, sugar free and lactose free

100gms of fresh rasberries

Method

Preheat your oven to 180C/350F/Gas Mark 4. Line a Muffin tray with parchment paper liners

Place the whole almonds into a food processor and blitz until fully ground as fine crumbs.

Put these together with the coconut flour, bicarbonate of soda, lemon zest, in a large mixing bowl.

Then in a small bowl add the eggs, melted coconut oil, coconut milk and the lemon juice together and whisk the ingredients until they form a batter.

Then add the batter to the dry ingredients and mix well.

Use a large spoon to spoon the mixture into the muffin liners. Filling them about 2/3 full. Do this until all the mixture has  been used up.

Then bake in the oven for 20 minutes until they are golden.

Whilst the scones are in the oven baking prepare the Raspberry Dream.

Place the coconut yoghurt into small bowl and then add the washed and dried raspberries. Using a fork or a spoon, mash the raspberries roughly into the coconut yoghurt.

Serve the scones at room temperature. Cut in half and place a dollop of the Raspberry Dream on top.

The scones will keep in an airtight container for up to 5 days and the Rasberry Dream will keep in the fridge for 2 days.  If you are not looking to eat all the scones in one sitting, then I would recommend making half the amount of Raspberry Dream and make an additional quantity as required.

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