Sunday, March 17, 2013

Raspberry Gluten-free Scones, Paleo Style

As many of you already know, I'm a big fan of scones.  I already have a collection of gluten-free scone recipes that I've adapted and created from scratch.  I also collect other peoples' scone recipes, and I even have a Pinterest Board dedicated to gluten-free scones.  While searching for all the best gluten-free scone recipes on Pinterest, I came across a paleo scone recipe that I thought sounded good.  I already had a recipe that sounded similar, but for friands.  I thought I'd adapt that friand recipe for making paleo scones.  They turned out amazing, with a nice savory/sweet balance.

Gluten-free Scone Recipe, Paleo Style

Makes 3-4 Scones - double the recipe for a full batch

Pre-heat oven to 400 degrees F.  In a medium bowl, mix:

100g almond flour
18g tapioca flour
a pinch of salt
15 raspberries, fresh or frozen

In another bowl, warm until melted:

1 Tbsp lard
2T honey (or more for a sweeter scone)

In another small bowl, whisk:

1 egg

Mix the wet ingredients into the dry ingredients thoroughly until a thick batter forms.  Spoon the batter into a scone pan like the one shown below.  (You could try dropping the batter onto a baking sheet to cook free-form round scones.  I haven't tried this, but I bet it would work.)  Cook at 400 degrees for 10-12 minutes or until they start to brown a little on the top and a toothpick inserted in the center comes out clean.

Serve for tea and enjoy!


Jé said...

Mium! Next time, I double the recipe :)