Saturday, November 28, 2009

Further adventures in grain free baking: clementine-cranberry scones

I've managed to create a clementine-cranberry scone that is gluten, grain, soy, and dairy free! Well, OK.....the icing I put on top is not grain free because powdered sugar has cornstarch in it, but you can skip the icing if you desire.


4 eggs
1/4 C coconut oil, melted
3 T agave syrup
Several drops (8-10) of liquid stevia to taste
1 T clementine (or orange or tangerine) zest
Freshly squeezed juice from 2 clementines (about 3 T juice)
1 C fresh cranberries
1/4 tsp salt
1/3 C coconut flour
1/3 C almond flour**
1 T flax meal
1/2 tsp baking powder

3/4 C powdered sugar
orange or clementine juice


Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs, coconut oil, and agave syrup until well mixed; add the clementine juice and zest. Coarsely chop the cranberries in a food processor, then add them to the egg mixture. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well. Add the stevia drop by drop to taste (scones aren't supposed to be very sweet), and mix thoroughly.

Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 scones.

Optional icing: Let scones cool, then make clementine (or orange) icing by stirring a couple of teaspoons of juice at a time into the powdered sugar until it reaches the desired consistency. Drizzle icing over scones; let sit long enough for icing to harden a bit, then serve.

**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.

P.S. This is not the typical shortbread type of scone; it's a lot moister.

No comments: