Almost every Friday we have breakfast for dinner. It gets hard to come up with a variety of hearty breakfast food when you can’t serve eggs, dairy or wheat. Recently I decided to make one of my favorite breakfast foods as a component of our meal – scones!
Instead of finding a recipe I wanted to try making something new. I decided on orange cranberry scones.
I had a great little helper in the kitchen to run the food processor for me. He sampled the dough as well to make sure it was just right. Then he did his best to wait patiently while they baked.
In the end we had delicious, slightly sweet scones that the whole family thoroughly enjoyed. For a special touch I sprinkled homemade powdered sugar on top. You could also make a simple glaze with powdered sugar and orange juice or any type of milk. Or they are great as-is.
These would pair very well with quiche (if you tolerate eggs). I served them with bacon, roasted asparagus and fruit salad.
If you don’t like orange and/or cranberry you can substitute your favorite flavors. Lemon and blueberry would taste great. You could simply swap cranberries for another dried fruit. Or you could add nuts. I can’t wait to have them again!
- 2 cups any combination of gluten free flours (I use amaranth, sorghum, teff and tapioca)
- 1/3 cup organic cane sugar or coconut sugar
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 3/4 cups organic palm shortening (you can substitute butter if you tolerate dairy)
- 1/4 cup orange juice
- 3 Tbsp. maple syrup or honey
- 1 tsp. ground flaxseed (optional - this helps bind them)
- 1 Tbsp. orange zest
- 1/2 cup cranberries (or other dried fruit or nut)
- Heat the oven to 350*F. Line a baking sheet with parchment paper.
- In a food processor or mixing bowl combine the flour, sugar, baking powder, baking soda, salt, flaxseed and orange zest. Pulse or stir until combined.
- Add half of the palm shortening. Pulse or blend. Add the other half of the shortening. Pulse or blend until the mixture is slightly crumbly.
- Add the juice and syrup. Mix until a sticky dough forms.
- Transfer the dough to a clean bowl (if using a food processor). Add the cranberries and mix well.
- Drop the dough by large mounds onto the prepared baking sheet. Press the dough down slightly and form scones into desired shape.
- At this point you may bake the scones immediately, cover them and refrigerate or freeze to bake later.
- When ready to bake, place the baking sheet in the oven and bake for 35 minutes. Allow the scones to cool for 5-10 minutes before removing them from the pan.
- Dust the scones with powdered sugar if desired.
One comment