Fruit Scones

I’ve been fighting with this scone recipe for a while now, but I’ve finally hit upon a flour combination which seems to suit us. My two main problems have been:

a) I generally don’t want to have more than 1/3 of the flour in a recipe represented by starches or rice flour.

b) The intervals between experiments have to be quite long so that I don’t put on too much weight.

My husband says that scones aren’t supposed to be health food, so I should stop fretting about the starch, but it goes against the grain (so to speak) to just completely give in, on the health watch. After six different variations on a theme, I finally came up with this recipe in which I relented and included brown rice flour. The brown rice flour and starch ended up accounting for 50% of the flour mixture, so not as bad as some of the recipes out there, and the almond/flax/coconut flours are pretty good nutritionally. The 3/4 cup of sugar that I included makes the scones vaguely sweet, but you can reduce it to 1/2 cup if that suits you better.

These scones are moist, not-starchy bland, and sturdy enough to spread with margarine or vegan cream cheez and jam, without disintegrating into a pile of crumbs. You can cook them up in a single large scone, and cut into wedges to serve, or make individual scones. Note that they don’t rise much after the processing, so to retain their lightness, avoid compressing the mixture while turning it out onto the baking sheet. I’m now here hoping that the rest of the family will get back from being out, before I eat the lot!

Raisin and cranberry scone

Raisin and cranberry scone

6 oz (1 1/2 cups) almond flour (blanched or unblanched)
4 oz brown rice flour
4 oz potato or corn starch – to lighten the mix
1 oz coconut flour – to make the mixture fluffy
1 oz flax
1 tsp xanthan gum – for its binding properties
2 oz (1/4 cup) cold margarine

6 oz (3/4 cup) sugar (or 4 oz (1/2 cup) for less sweet)
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 egg
6 fl. oz almond milk
1 cup dried fruit (raisins, cranberries, or blueberries work well.)

Combine all flours and the margarine in a food processor, or rub in by hand.

Add the remaining ingredients except for the dried fruit, and process  (or mash with a wooden spoon) for about a minute until the coconut has absorbed the milk, and a soft dough has been formed.

Stir in the dried fruit.

Line a cookie tray with baking parchment, and spoon the dough into 12 individual scone piles, or one large round ~1” thick.

Cover the scones lightly with a sheet of parchment paper or foil to prevent over browning.

Cook for 30 – 35 minutes at 350F.

Allow to cool for 5 minutes to allow structure to set, then serve warm, cut in half and spread with margarine or cream cheez and jam.


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