A few days ago, I made these tasty & healthy gluten-free & egg free scones with dark chocolate chips & pecans. They were oh so tasty although they didn’t rise much. I served them , sliced open & smeared with minarine & peach jam. MMMMMMM,…!!!
These scones were all devoured after 3 days by me & my husband. When we ate 1 + 1/2 , we weren’t hungry for 4 to 5 hours. That’s how filling they are. I used 4 gf flours: tapioca flour, coconut flour, brown rice flour & millet flour. I brushed the scones with milk & sprinkled some unrefined coconut blossom sugar over the top of each scone before they went into the oven.
Check them out! They are large but so gooooddddd!!!! Great to give as a food gift too!
They make an ideal tasty food gift! They are very delicious too! x
Recipe: For about 10 to 11 larger scones, 9 cm diameter, 1.5 cm thick
1 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup coconut flour
1 teaspoon guar gom
3 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
3/4 cup soy baking margarine
1 cup dark chocolate chips
1/2 cup finely chopped pecans
2/3 cup organic agave nectar
Extra needed: some milk, to brush each scone with + some unrefined coconut blossom sugar (or turbinado sugar), to sprinkle all over the surface of each scone, before they go into the oven
1.Preheat your oven to 200°C ( 400 F ) for 10 minutes. I use a fan oven. Adjust the temperature to your oven, if necessary.
2. Take your large Kenwood bowl or Kitchen aid bowl & place the K paddle. Add all the 4 flours to the bowl. Mix on low-speed.
3. Now, add the guar gum, baking powder & baking soda, all evenly divided over the bowl. Mix on medium speed.
4. Add the soy baking margarine. Mix until it comes together.
5. Add the chocolate chips & the finely chopped pecans. Mix well.
6. Finally, add the agave & the kefir. Mix again until it all comes together. The dough will still be a bit wet.
7. Take a silpat & flour it with coconut or millet flour. Flour your hands & rolling-pin too. With your floured hands, take the dough out of the bowl & on the floured silpat. Roll it out evenly & form a round dough, 1.5 cm thick. With your 9 cm diameter round cutter, cut out scones & place them on a clean silpat onto a baking tray for stability or onto an oven rack for stability. Re – roll your dough & use the round cutter again, until the dough is all used up. Place the scones a few cm apart from each other on the silpat. I placed 6 scones on my silpat.
8. With the help of a silicon pastry brush, brush the tops & sides of each scone with milk & sprinkle some unrefined coconut blossom sugar over the tops of each scone.
9. Bake into the center or bottom of your oven for 10 minutes on 200°C ( 400 F ) & then 5 minutes on 180°C ( 356 F ). After those 15 minutes, check with a test pin to see if they are well-baked into the middle. If the pin comes out clean, when inserted into the middle of the scone, the scones are ready. Mines were ready after 15 minutes. Carefully remove the oven tray from the oven. Leave the scones for 10 minutes on the silpat & then remove them. Place them on a wire rack to cool down completely.
When completely cool, slice them open & smear with minarine or butter & some good peach jam on both sides.
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** Note 1: Maybe the next time, I will make them smaller
** Note 2: Maybe next time, I will add 1 teaspoon of baking powder
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