Whether you are eating gluten-free or simply want to change things up, you need these festive-looking orange cranberry coconut scones for breakfasts, snacks and desserts this holiday season. These gluten-free scones made from oat and coconut flour are naturally sweetened and low sugar.
Course Breakfast, Dessert, Snack
Cuisine American, British
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2 cupgluten free oat flour(you will need more than 2 cups of oats if you grind your own)
1/2cuporganic whole milk kefir or cultured butter milk
2/3cupfresh or frozen cranberries, halved
In one mixing bowl, combine all dry ingredients: oat flour, coconut flour, coconut sugar, baking powder, Ceylon cinnamon, sea salt and orange zest.
Cut the butter into the dry mixture. In order to combine evenly, I like to keep the butter soft at room temperature instead of cold.
Beat 1 egg and half cup of milk kefir or cultured butter milk together, stir into the dry mixture gently, until everything form into a dough. Adjust the consistency at this time. If too dry, add a little more kefir or butter milk, if too wet, add a touch of oat flour. Fold in the halved cranberries.
Press the dough into a flat round wheel about 3/4 to 1 inch thick. Cut it into 6 wedges. Separate the wedges and place them on a lined baking sheet.
Bake the scones in a pre-heated oven at 400ºF for 15 mins.
You can use a food processor to make your own oat flour from rolled oats.
If you need to avoid gluten due to sensitivities, please check that your oats are processed in a gluten-free facility without cross contamination.
Scones are best eaten hot from the oven. You can pre-make the dough and keep in the fridge to be baked right before serving.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~