We had the sincere pleasure of having a mother & daughter over for a playdate yesterday. I think I was as excited as the @crowbarkids for this one! Since our move out of state, we’ve met some great people, but this particular family, we just really seem to click with, so it wasn’t just a playdate for the kids, it was a really nice opportunity for @crowbarmama to develop a friendship with a kindred spirit.
On top of all this goodness, they brought a plate of yummies!! Brownies, chocolate chip cookies and 2 types of sugar cookies! And, the best part, they were all allergy-friendly! If you’ve followed some of my posts, you might know that one of the @crowbarkids, Wildstyle has some crazy allergies and that when we get together with others, she’s just used to having her own ‘special treat’ while everyone else has their goodies.
When she saw the plate piled high with scrumptiousness, she smiled, but when I told her, “This is all stuff that YOU can have!” She just lit up! After having sampled all the variety, she leaned on my shoulder and whispered, “This is the best day of my LIFE!”
Just the fact that everyone was eating the same stuff she was, that she was just like everyone else, was so satisfying…
Well, after all that yummiliciousness, I wanted to give her a good breakfast, but scale down the sugar just a bit, so I played around with a basic scone recipe and here’s what I came up with.
The dough was coming together, but a bit dry, so I added few more drops of kefir to bring it together.
@crowbarmama's secret weapon! I use it in my hot drinks and baked goods. Yum!
Crowbarmama's Basic Scones
1 c Almond flour
¼ c Cassava Flour
3/4c Namaste GF flour blend
½ tsp salt
¾ tsp baking powder
¼ tsp Wild Vanilla Powder
1/3 c Coconut oil SOLID
¼ c + 1 Tbsp milk of choice (I used raw homemade goat milk kefir)
3 Tbsp maple syrup
1 tsp vanilla
1 Flax Egg (1 Tbsp flax mixed with 3 Tbsp warm water)
- Preheat oven to 450. Line baking sheet with parchment paper and sprinkle with flour.
- Prepare Flax egg and set aside to gel.
- Whisk dry ingredients in a large bowl
- Using a pastry cutter, cut in the coconut oil until mixture is crumbly. (If coconut oil is soft, freeze for 3-4 minutes until completely solid.)
- Combine wet ingredients. (I like to use a glass measuring cup so it’s easy to pour out.)
- Using a wooden spoon, mix the wet into the dry until all crumbs are incorporated.
- Turn dough out onto the parchment paper and shape into a 1” thick disc. Cut into 6 or 8 pieces using a sharp knife or pizza cutter.
- If you wish to top your scones with nuts or mini chocolate chips, do so now and press lightly so they don’t roll off the scone on their way to the oven.
- Bake at 450 for 10 minutes, then drop temp to 400 for another 10 minutes, or until golden at the edges and toothpick comes out clean.
I topped half of the scones with Enjoy Life mini chocolate chips and sliced Tigernuts.
A bit of advice: always be flexible in the kitchen. I have used various measuring cups and spoons that are not exactly calibrated! It’s very hard to get amounts exact without a scale. If something seems too dry, don’t be afraid to add a bit of moisture.
I sometimes drizzle them with melted chocolate, but the kids were trying to sneak the scones before they were even cool today, so that did not happen.
I was very pleased with the texture. I usually use butter for scones, but the coconut oil worked very well. They ended up with crispy edges, but moist on the inside and held together quite well!
