Gluten-Free Berry Scones
Recipe by Rose Diker
Ingredients
10
Time
25m
Serves
10
These berry scones are perfect to serve with your morning coffee or afternoon tea. They are the perfect balance of savoury and sweet.
Breakfast
Snack
Gluten-Free
Ingredients
1
Egg
1/3 cup
Cashew Milk
1 cup
Arrowroot Starch
1 3/4 cups
Almond Flour
3/4 cup
Gluten-Free 1 to 1 Flour
2 1/2 tsp
Baking Powder
1/4 cup
Coconut Sugar
1/2 tsp
Sea Salt
3 Tbsp
Coconut Oil
3/4 cup
Frozen Mixed Berries
Instructions
1
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the egg and cashew milk.
3
In a large bowl, add the dry ingredients (arrowroot starch, almond flour, gluten free flour, baking powder, coconut sugar and sea salt) and combine.
4
Add the coconut oil to the dry ingredients and with a fork mix until small pieces remain.
5
Add the egg and nut milk bowl to the dry ingredients and stir to combine. You should have a dough that forms into a ball that isn’t sticky or too crumbly. You can add in more gluten free flour or almond flour if needed.
6
Add frozen berries and combine.
7
On a cutting board, use almond flour to gently cover the surface and with your hands form a ball and flatten.
8
Using a sharp knife, cut into 10 slices and place on the baking sheet.
9
Bake for 20-25 minutes until golden brown.
10
Enjoy!
Explore More
More Recipes by Rose Diker
Rose is a Certified Nutritional Practitioner, Holistic Nutritionist and Recipe Developer in Toronto. Rose graduated with honours from the Institute of Holistic Nutrition and George Brown College. She believes in nourishing your body from the inside out. Rose loves to create recipes using plant based ingredients that are simple and easy to follow. She creates recipes for companies and clients and creates free recipes for her following.
