Whenever I have friends visit from out of town, one of the things I enjoy doing is serving them traditional food from their culture, or in the case of Americans, their part of the country. When my cousin was in from Spain, I made sure I had plenty of Tapas in the house, like olives, roasted peppers, and a Spanish tortilla. When my friend Alli visits from California, you can be sure I have plenty of avocados on hand for a quick guacamole that we then add to absolutely everything! And if I have someone visiting from England, it is sometimes Sheppard’s Pie.
On a recent snowy Saturday, with a British Mont Blanc friend in town, I decided rather than a heavy Sheppard’s Pie, to make another UK staple, scones.
Part of traditional “High Tea” (although I just came to learn that “high tea” is an American term. In England they call it just “tea”), scones are a type of sweet bread often made with wheat and served in with clotted cream (a full fat dairy cream) and jam. And of course tea.
I happen to love scones. Or at least I did back before I became a nutritionist and virtually eliminated wheat from my diet. But I miss them, so I looked on-line for some gluten-free options and found one made with almond flour. I made further adjustments, using date sugar rather than regular sugar, and blueberries instead of raisins. I also used a combination of almond and coconut milk rather than cow’s milk. , and added some rolled oats for good measure.
The end result is absolutely delicious! While I did not serve them with clotted cream (I just couldn’t bring myself to do it), I did have them with some tea and they were just lovely.
Turns out, my friend Fozzy is wheat-free too, so he was right on board with this gluten-free version and found them to be scrumptious! That is high praise coming from a Brit!
I hope you enjoy them as much as I did. I’d love to hear your feedback once you’ve tried them.
I hope you all have an excellent, healthy and beautiful week!
- 1 1/2 cups almond flour
- 3/4 cup rolled oats
- 1 cup coconut flour
- 2 1/4 teaspoon baking powder
- 1/2 rounded teaspoon Himalayan salt
- 1/3 cup date sugar
- 2 cups almond/coconut milk (you can use 1 cup of each or purchase a container of the two blended together.. Also,add the liquids 1/2 cup at a time to insure proper batter texture)
- 10 ounce packet of frozen organic blueberries
- Preheat oven to 400
- Combine all the dry ingredients and blend well with a fork to make sure there are no clumps
- Add the packet of blueberries
- Add the almond/coconut milk 1/2 cup at a time, mixing well until you create a soft dough(up to 2 cups). If it is too dry, you can add more milks or if it is too wet, add more almond flour.
- Using 1/2 measuring cup, scoop out 1/2 cup batter and mold into a disc, placing them on a baking sheet lined with parchment paper. Continue to make scones, until batter is done.
- Bake until brown on top. Time varies, but start with 15 minutes and check after that. I ended up baking mine for about 40 minutes, checking in 5 minute intervals
- Transfer to a baking rack and cool before serving