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Gluten Free Scones

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

A gluten-free version of an all time favourite! Paired with a jam free from refined sugar and organic cream, this snack is not just delicious - but made from beautiful nutritious ingredients.

Ingredients
Strawberry Jam
 1 cup Sliced strawberries (fresh or frozen)
 2 tbsp lemon juice
 1/4 cup filtered water
 2 tbsp Changing Habits rapadura sugar
Scones
 2 eggs
 3/4 cup coconut yoghurt
 2 tbsp Changing Habits rapadura sugar
 1/3 cup butter melted (save a little to brush the scones with before baking)
 2 & 1/2 cups blanched almond meal
 1/4 cup coconut flour
 1 tsp baking soda
Cream
 1 cup organic cream
 1 tbsp Changing Habits rapadura sugar
Directions
Jam
1

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils.

2

Reduce the heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.

Scones
3

Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.

4

In a bowl combine the eggs, coconut yoghurt, melted butter and rapadura sugar. whisk until smooth.

5

Slowly add in the rest of the ingredients. Mix well.

6

Roll a small handful of the mixture into a ball with your hands and place on the baking tray. Mould with fingers creating a scone shape. Repeat with the rest of the mixture.

7

Brush the scones with the remaining melted butter.

8

Bake for 10-15 minutes until they begin to brown.

Cream
9

Place cream in a bowl with the rapadura sugar and whisk until it thickens. This can also be done in a food processor on a high speed.

To serve
10

Serve scones in half, add the jam and top with cream. Best enjoyed warm, straight out of the oven!

Nutrition Facts

Servings 0