Gluten Free, Dairy Free, Egg free Breakfast Scones
My mom used to make the most delicious breakfast scones when we were little. Once in a while we’d wake up to that sugary scent in the air and have these beatiful currant oat scones to break apart and spread with butter and jam or honey. They weren’t light airy confections, they were stick to your ribs, oats and a hint of sugar. Delicious.
Scones come in many diferent textures, shapes, and sizes, but they all have one thing in common- they are a soft soda bread that is terrific for snacking or breakfast or tea.
This was my first attempt at my scone recipe (not bad!) but next time I think I might add some soaked raisins or blueberries in there, and perhaps a bit more baking powder, and maybe even paint the tops with a touch of honey and olive oil. I’ll work on it and keep you posted. For now though, these are pretty nifty!
I spooned the batter into mini-flan containers, but you could do just as well to put them in english muffin containers, or perhaps large ramekins or a mini loaf container. Heck, even a muffin container might work!
Breakfast Scones
Ingredients
dry ingredients:
- 1/2 cup millet flour (or flour of your choice)
- 1/4 cup coconut flour (or flour of your choice)
- 1/4 cup tapioca starch
- 1/2 tsp sea salt
- 1/2 tsp xantham gum (or try 2 tsp agar agar powder)
- 1 tsp baking soda
- 1/8 tsp powdered ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
wet ingredients:
- 1/2 cup almond milk
- 2 tsp apple cider vinegar (or lemon juice or lime juice)
- 1/4 cup tbsp applesauce (or 1/2 a mashed banana)
- 2 tbsp melted coconut oil
- 1 tbsp melted honey or agave nectar
- 1 packet unflavoured gelatin
- 1 tbsp ground flax
Directions:
- Add flax to the wet ingredients and let soak.
- Measure and mix the rest of the dry ingredients in a separate bowl.
- Add the wet ingredients to the dry ingredients, mix lightly (you don’t want to lose the vinegar and baking soda reaction).
- Its normal if the dough is dry- if you can’t incorporate all the flour, jsut a dd a spoonful of water at a time to help.
- Drop the batter in a parchment lined series of ramekins, or mini-flans, or your choice of container.
- Bake at 350 for 15 min and then check to see if the tops are golden. If you press on them and it feels solid underneath while the tops are going golden, they are ready.
- Remove immediately from container and cool on cooling rack to prevent moisture gathering.
Time to eat! mmm this would be super good with nutella or blackberry raspberry jam….
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lol yah. a salad with CHICKEN in it! lol
we could do a taco salad? and a veg salad, and choc cookies?
Um … food? Let me see if I can get more specific. One sec … … Ok, I took a poll, and the verdict here is: “chocolate chip cookies”. That’s an entrée if I serve it with salad, right?
hi steve!!! :) thanks so much for your compliments… i’m getting relentless with these photos. there’s so much iwanna fix! all in due time :D
which reminds me- we”ve gotta collect some recipes ! waddayawannamake?
I would eat your photos. Literally. Like, print them out and I’ll eat them!