The fun part of making my own scones is "the various dry ingredients" I can roll inside my scones. I have tried raisins, slivered almond, cranberries, blueberries, strawberries, bananas, goji berries, and even flaxseed and whey isolated protein powders. Ha, if I want to make my own, it won't hurt just make it like a perfect meal with all the nutritions packed into one, right?
This time, I added "Chia seed" and I love the tiny crunchiness when chewing down the scones. Another thing of making scones is you probably have to see if you are allergic or just a bit sensitive to xanthan gum since some people feel bloating after consuming it. I actually eliminate it in most of my scone recipe but this time, I feel like I want to make this version of scone a little "chewy" with the sensation we get from regular gluten/wheat scones. Well, it is a food additive and even though I only use 1/2 tbs, you might use it in your own discretion.
See those tiny dots (flax n' chia) and purple/orange (nectarine), don't those scones look so tasty or what??
1/2 cup (3 oz.) oat flour (you can grind your own)
1/2 cup (3 oz.) gluten-free flour mix ( plus more for kneading)
3 tablespoons coconut palm sugar (vanilla flavor)
1 1/2 teaspoons baking powder
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
2 tablespoons cold (can even be frozen) coconut butter
1/4 cup ground flaxseed mixed with berries
1/4 cup chia seed
1/4 organic dry nectarine (chopped or sliced into pieces)
1 egg yolk
1/2 tbsp vanilla extract
1/3 cup Greek yogurt
50ml milk/soy/almond milk of ur choice
1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
2. Combine the dry ingredients in a mixing bowl. Whisk to blend.
3. Grate/crumb the coconut oil over the dry ingredients and combine with a fork or your fingers to the texture of dry ingredients. Add the nectarines and toss to coat with the flour mixture.
4. Separate the yolk into a 1 cup glass measure. Add 1/3 Greek yogurt and milk equal 1/2 cup and whisk to blend. Add the cream mixture to the dry ingredients and stir until the dough comes together into a ball. Turn the dough onto a well GF floured surface and knead 3-4 times.
5. Form the dough into a 3/4 inch round, pat with the little cream remaining in the measuring cup. Cut into 8 wedges and place on the prepared baking sheet.
6. Bake for 12 minutes or until golden brown and use a toothpick to test the middle part. Clean toothpick means it's done in the center. Let cool for a few minutes before serving with butter and your favorite jam.