Gluten Free Scones

Gluten Free Scones

I copied this recipe from a friend.  These are very good & high in fiber and protein.  They are also very filling.  You can also take this base recipe and make cheese scones.  This is one of those fun recipes that you can experiment with to your own liking....so happy baking.  :-)

1 cup ground golden flaxseeds  

1/4 cup HODGSON MILLS FLOUR-ALMOND MEAL [Gluten Free] 11 OZ[1PACK]

1/4 cup HODGSON MILLS FLOUR-COCONUT [Gluten Free] 11 OZ[1PACK]

1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup Nature's Sunshine Xylitol Bulk (1 lb. bag) or 8-12 drops of liquid stevia (or to desired sweetness)
1 tablespoon cinnamon
1-1/2 cups chopped dried fruit and/or nuts.  (I'm using dried dates, apricots, pears, cranberries, & walnuts) - my friend also uses dried blueberries, ginger, and mango.) 
6 tablespoons cold butter 
1/4 cup + 1-1/2 tablespoons heavy cream
2 eggs 
1 teaspoon vanilla extract

Chop the dried fruit.  Set aside.

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a medium bowl, combine the flaxseeds, almond meal/flour, coconut flour, baking powder, salt, spices, and xylitol (if using).  

Cut the butter into the flour mixture until it's combined. 

 Add the dried fruit & cover with flour mixture.

 

In another bowl, whisk together the stevia (if using), cream, eggs, and vanilla.  

Stir into the flour mixture until well blended.

 
Evenly divide the dough into 12-14 pieces and place on the baking sheet.  Flatten to approximately 3/4" thickness.

Bake for 18 minutes, or until golden brown

Bon appétit!