As a celebration, of course I had to do something having to do with tea...Although it's spring, and some may be transitioning to drinking more cold tea, I think hot tea is still good in the early morning chill, or as a calming ritual before bed.
I've posted a recipe for coconut and almond scones before--and I still like them!--but I had yet to master a GF recipe for basic scones. A couple of weeks ago, I started playing around in the kitchen, knowing that I was having a friend over for a much-needed time of "taking tea," and I wanted to have something special.
So, here is my newest scone recipe! You can substitute the flours in the recipe for 9oz of the whole grain flour blend. This is a very versatile recipe, and you can add 1/2c. of fruit, such as chopped apples, or berries--yum!
2 oz. white rice flour
2 oz. brown rice flour
2 oz. sorghum flour
3 oz. teff flour
1/2 t. sea salt
2 t. baking powder
0.5 oz. coconut palm sugar
3 oz. coconut oil, room temp (not melted)
6 oz. almond milk
1 t. vanilla
3 oz. (1/2 c.) fruit, opt. (chopped apples, berries, etc)
Mix the dry ingredients in a large bowl. Weigh out the coconut oil in the same bowl, and cut it into the flours, using two knives, till crumbly. Add almond milk and vanilla, and mix with a spatula just until combined. Stir in fruit, if using. Quickly pat dough into a circle about 2" thick on a lightly floured surface. Cut into eight wedges (like you would cut a pizza), and place scones on an ungreased cookie sheet. Bake at 350 degrees F for about 10-12 minutes, or until scones have slightly browned on the edges.
Let the scones cool before serving. These are amazing when drizzled with honey, or spread with some of your favorite jam!
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