Gluten free scones can be pretty darn terrible. Dry and not much flavour.

These scones break all the rules and are totally beautiful to make and to eat. This is a gluten free scone recipe that is also egg free, has no added sugar, is grain free and uses only a handful of ingredients.

These are quick to make and are delicious with a warm cuppa, freeze well and really are just beautiful to make and eat.

These gluten free, grain free scones need a soft hand to make the dough – work it too much and the scones will come out tasty but a bit tough and not as light and fluffy.

A beautiful, high protein scone recipe suitable for coeliacs, celiacs, paleo is hard to find.  This is my version and heaps of peeps love it.  Hope you do to.

 

Scone Recipe

Ingredients

1 Cup Blanched Almond Meal

¼ Cup Blanched Almond Meal (extra for rolling the dough)

2 Tablespoons Chia Seeds

¾ cup Tapioca/Arrowroot

1 teaspoon Bi-Carbonate of

2 x RIPE Bananas – RIPE, Medium Size

Pinch of Salt

Method

  1. preheat oven to 175C
  2. using a mixing bowl – mash the bananas really well – until they are liquefied
  3. in a separate bowl combine all of the dry ingredients with a whisk
  4. add the mashed banana and using a fork, bring it together into a wet dough
  5. let sit for 10 minutes for the chia seed to absorb the liquid from the banana
  6. place sheet of non stick baking paper onto your work bench and have a little extra meal nearby
  7. work the mixture into a dough – use extra meal if too wet
  8. once it is holding together as a ball of dough, shape and cut into 6 equal size portions
  9. roll gently into a scone shape and sit onto a lined flat baking tray
  10. push each one of the scones together so they cook joined
  11. bake for 20-25 minutes until the tops are golden
  12. they care cooked when they bounce back when lightly pressed

hints & tips

  • remember not to over work this mixture – the more you do the firmer the final product will be
  • these do freeze well but need to be gently – at a low temperature – reheated – or defrosted on a cooking rack and reheated gently
  • the nut-free version (using the pepita mix) is dryer (not as much oil in pepitas as in almond meal) – they work well but you do need to ensure you add the olive oil to the mix (not the water, apple cider vinegar or eggs)