Wednesday, January 20, 2010


These scones are not very sweet – lather ‘em with your favorite jam, maple syrup, or nut butter.

brown rice flour as needed for pan and kneading surface 
rimmed 9 x 13" baking sheet NordicWare Commercial Bakers Half Sheet and Bakers Quarter Sheet
parchment paper to cover baking sheet

1 cup tapioca flour or potato starch, or cornstarch
3/4 cup brown rice flour or white rice flour, or millet flour, or sorghum flour
¾ cup almond meal or GF oat flour, or pure rice bran, or dried quinoa flakes
1-1/2 tablespoons baking powder or 1 teaspoon cream of tartar plus 1/2 teaspoons baking soda
½ teaspoon sea salt trace minerals, natural, ancient, wonderful taste and texture
3/4 cup coconut milk or 1/2 cup coconut milk yogurt plus 1/3 cup coconut milk or milk of choice, or water
1/4 cup (2 ounces) unsweetened applesauce derived from 100% pure organic apples
1 tablespoon agave nectar or honey, or light brown sugar, or cane sugar
1 tablespoon grapeseed oil or high heat oil of choice, such as pure olive, sunflower oil, coconut oil - SOY can be in ANY oil in the form of Vitamin E as a "natural preservative", Vit. E, or Mixed Tocopherols
  1. Place baking rack in second position; preheat oven to 425°F. 
  2. Line rimmed baking sheet with parchment paper; sprinkle with brown rice flour; set aside.
  3. In airtight container combine tapioca flour, brown rice flour, almond meal, baking powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  4. In small bowl beat together coconut milk, applesauce, light brown sugar, and grapeseed oil.
  5. Place dry ingredients into large mixing bowl; gradually add wet ingredients; fold batter until moist clumps form; add coconut milk as needed to form dough.
  6. Turn dough out onto lightly-floured (brown rice flour) surface; knead gently for several turns until dough comes together. It will be delicate and somewhat crumbly, but if pressed hard will form into a ball. 
  7. Pat dough into 1”-thick round; using 2.5”-diameter cutter, punch out scones; gather dough scraps; press out to 1” thickness and cut out more scones; transfer cut scones to prepared baking sheet.
  8. Bake scones until golden brown on top, about 14 minutes.
  9. Cool on baking sheet 5 minutes; transfer to wire cooling rack.
      Serve warm with faux cream cheese and jam, cashew butter, bean butter, or honey.

      To store: cool completely; store at room temperature in airtight container up to 3 days.

      Servings: 12
      Preheat: 425°F
      Prep Time: 20 min
      Cooking Time: 14 min


      To use egg: omit egg replacer powder; reduce water by 2 teaspoons; incorporate 1 egg during step 4.

      To use dairy: replace coconut milk with milk of choice and coconut milk yogurt with yogurt of choice; or omit coconut milk and add 1/3 cup DariFree powder (or dry milk powder of choice) to dry ingredients and 3/4 cup water to liquid ingredients.

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