Gluten Free Orange Scones

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Today I learned that scones are very photogenic. When I set out to photograph these scones, I wanted to have a nice, whimsical theme. I laid out a kitchen towel, grabbed a bread basket, a napkin and went to work. I soon realized that I needed a cup of tea next to the scones to complete the look. Click, click, click. A couple more adjustments. Click, click, click. The camera shutter was probably going for 10 seconds straight. Then my sister came in and said, “Those scones are more famous than I’ll ever be.” Maybe they will be; I ended up with 267 pictures of them (of which I narrowed down to 11).

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Gluten Free Orange Scones
Yields 8
Scones are one of my favorite baked goods. They can pass as both a breakfast and a dessert. These scones are moist and hardy and are perfect topped with a pat of Earth Balance and jam or marmalade.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
159 calories
28 g
2 g
4 g
4 g
1 g
63 g
52 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
8
Amount Per Serving
Calories 159
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 52mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
15%
Sugars 8g
Protein 4g
Vitamin A
0%
Vitamin C
4%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup ground flax + 1/4 cup water (mixed together and set aside for 5 minutes)
  2. 1 1/2 cups rolled oats
  3. 1/2 cup sorghum flour
  4. 2 tablespoons potato starch
  5. 1/2 teaspoon guar gum
  6. 1 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/2 teaspoon cinnamon
  9. 1/4 cup brown sugar
  10. 1/2 cup Earth Balance nondairy spread, frozen
  11. 1/2 cup yogurt (see note)
  12. 1 orange, zested
  13. turbinado sugar, for garnish
Instructions
  1. 1. Preheat oven to 400ºF and grease a baking sheet.
  2. 2. Mix together the flax and water and set aside. Place the 1/2 cup Earth Balance in the freezer.
  3. 3. Blend the rolled oats in a high-powered blender until a fine flour forms. Add this along with the other dry ingredients to a mixing bowl and whisk to combine.
  4. 4. Add the frozen Earth Balance to the dry ingredients and with a pastry cutter or fork, work it into the dry ingredients. The dough will be slightly crumbly, but this is okay.
  5. 5. Whisk the yogurt and flax mixture together with a fork. Add the orange zest. Then add this mixture to the other ingredients. The dough will be very sticky.
  6. 6. Use a spatula to scrape the dough out of the bowl and turn it out onto a floured surface (I used sorghum flour). Roll it into a 3/4" thick round. Slice the dough into 8 triangles, sprinkle turbinado sugar on top and then place them onto the baking sheet. Bake for 15-17 minutes or until lightly golden. Enjoy with jam and tea.
Notes
  1. Feel free to use dairy-free yogurt, if necessary. Though I haven't tested it, you might try using coconut cream as a yogurt substitute.
beta
calories
159
fat
4g
protein
4g
carbs
28g
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Busy Spoons http://www.busyspoons.com/
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