Orange pecan scones - gluten, casein, and sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups of Pamela's gluten-free bread mix1 Tbsp baking powder (make sure it's GF)1/4 tsp baking soda1/2 tsp salt plus a pinch1/4 tsp xanthan gum (if it's not included in your GF flour mix)6 Tbsp organic coconut oil1/2 cup chopped pecans3/4 cup lowfat coconut milk (unsweetened)1 egg1-2 tsp orange or lemon zest
Heat oven to 425 degrees.
Mix all dry ingredients together in a large bowl (except pecans).
Cut into pieces and drop in coconut oil. Cut the coconut oil in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of coconut oil are pea-sized. Keep this mixture cold, chilling it in the refrigerator.
if the butter starts to soften.
Stir in nuts.
Whisk together in a separate bowl cocnut milk, rice syrup, egg and orange zest.
Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.
Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user LULULOWRY.
Mix all dry ingredients together in a large bowl (except pecans).
Cut into pieces and drop in coconut oil. Cut the coconut oil in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of coconut oil are pea-sized. Keep this mixture cold, chilling it in the refrigerator.
if the butter starts to soften.
Stir in nuts.
Whisk together in a separate bowl cocnut milk, rice syrup, egg and orange zest.
Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.
Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user LULULOWRY.
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 100.3 g
- Cholesterol: 21.3 mg
- Sodium: 669.7 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
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